Knead the dough. Combine the flour, sugar, yeast, and salt in a large mixing bowl. Then, slowly add the lukewarm water and vegetable oil (or melted butter). Using a stand mixer with a dough hook, bread machine, or your hands, knead the dough for about 5-7 minutes. The dough should be soft, smooth, and slightly tacky.Tip: The long rise time will further develop gluten, so don’t worry about over-kneading.
The first rise (overnight fermentation). Cover the bowl with plastic wrap or a damp cloth and leave the dough to rise at cool room temperature for 8-12 hours, depending on your kitchen’s temperature. The dough may take closer to 12 hours to double in size in cooler environments. If your kitchen is very warm, put it in the fridge
Shape the loaf. After the overnight rise, your dough should have doubled in size and be full of air bubbles. Then, gently turn the dough onto a lightly floured surface and stretch it into a 9 x 18 inches rectangle. Next, tuck the corners neatly, then roll the dough from the top down into a log. Pinch the seam to seal the loaf tightly.Tip: Lightly flatten the dough before rolling for an extra smooth shape.
The second rise. Lightly grease a standard-sized loaf pan with nonstick spray or melted butter. Place the dough seam-side down into the prepared pan. Cover it loosely with greased plastic wrap or a damp cloth. Let it rise in a warm place (like a turned-off oven) for 1-2 hours or until the dough has risen about 1 inch above the rim of the pan.Tip: Preheat your oven to 350°F (176°C) for about 30 minutes before the dough completes its second rise.
Bake the bread. Once risen, bake the bread for 30-40 minutes or until the top is golden brown and the internal temperature of the bread reaches between 190°F and 210°F. Remove from the oven and immediately turn the loaf onto a wire cooling rack. Allow it to cool completely before slicing.Optional: Brush the top of the bread with melted butter right before or after baking for a softer crust. Alternatively, dust with flour before baking for a rustic look.
Slice and serve. Once the bread has completely cooled, slice it into even pieces with a serrated knife. Serve it as sandwich bread, toast, or however you like!
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Notes
This recipe works because the amount of yeast is low, you don't knead as much as with a traditional recipe, and the first rise happens in a cool place.