Step 1: Combine the Dry Ingredients

In a large mixing bowl, combine:

• 3 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 1/2 teaspoons salt

Stir until the yeast and salt are evenly distributed through the flour.

Step 2: Add the Wet Ingredients

Add the lukewarm water, honey, and olive oil or melted butter.

Use a sturdy wooden spoon or spatula to stir until all the flour is hydrated.

The dough should be soft, sticky, and somewhat shaggy.

Don’t continue adding flour simply because the dough feels sticky. This moisture helps create a softer finished loaf.

Step 3: Cover the Dough

Cover the bowl tightly with plastic wrap or another well-fitting cover.

The dough now needs time rather than kneading to develop.

Step 4: Let It Rise Overnight 🌙

Leave the covered dough at a cool room temperature for approximately 8 to 12 hours.

By morning, it should look expanded and bubbly and have a noticeably fermented aroma.

The exact fermentation speed depends on the temperature of your kitchen.

If your room is particularly warm, check the dough toward the shorter end of the rising range.

Shape the Sandwich Loaf

Step 5: Prepare the Loaf Pan

Lightly grease a 9 x 5-inch loaf pan with butter or oil.

Make sure the corners and sides are coated to help the baked bread release easily.

Step 6: Turn Out the Dough

Lightly flour your work surface.

Gently scrape the risen dough out of the bowl.

Avoid aggressively punching it down.

The dough will naturally lose some gas during shaping, but gentle handling helps preserve its light texture.

Step 7: Shape Into a Loaf

With lightly floured hands, gently stretch the dough into a rough rectangle approximately as wide as your loaf pan.

Fold the outer edges inward, then roll or fold the dough into a compact loaf.

Pinch the seam gently to help seal it.

Place the shaped dough into the prepared loaf pan with the seam facing downward.

Don’t worry about creating a perfectly smooth bakery-style shape. The dough will expand considerably during its final rise.