Make toast, build a sandwich, griddle French toast: this soft, nicely spongy bread can do it all. Its mild wheatiness blends seamlessly with other flavors, however you choose to serve it.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in a medium bowl or the bowl of a stand mixer.
Mix and then knead the dough until it’s smooth and bouncy; this will take 5 to 6 minutes on medium-low speed of a stand mixer.
Cover the dough and let it rest at room temperature for 15 minutes.
Lightly grease a 9” x 5” loaf pan.
Shape the dough into a 9” log and place it into the prepared pan. Cover the pan loosely with a lightly greased piece of plastic wrap or a reusable cover.
Let the bread rise for 1 1/2 to 2 hours, until it crowns about 1” over the rim of the pan.
Toward the end of the rising time, preheat the oven to 350°F.
Bake the bread for 30 to 35 minutes, until it’s mahogany brown; a digital thermometer inserted into the center of the loaf will read 190°F.
Remove the bread from the oven, turn it out onto a rack, and allow it to cool completely before slicing.
Store leftover bread, well wrapped, for several days at room temperature; freeze for longer storage.
