Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much, as this can make the bread dense.
First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 5: Shape the Dough
Punch Down the Dough: After the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf.
Place in Pan: Grease a 9×5-inch loaf pan and place the shaped dough into the pan.
Step 6: Second Rise
Second Rise: Cover the loaf pan with a towel and let the dough rise for another 30-45 minutes until it has doubled in size again.
Step 7: Bake the Bread
Preheat the Oven: While the dough is rising, preheat your oven to 375°F (190°C).
Optional Egg Wash: For a shiny, golden crust, brush the top of the dough with a beaten egg before baking.
Bake: Place the loaf in the preheated oven and bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can cover it with aluminum foil during the last 10 minutes of baking.
Step 8: Cool and Serve
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