Directions

1. Mix wet ingredients
   In a large mixing bowl, combine the starter, water, oil, honey, salt, and egg (if using). Stir until well combined.

2. Add flour
   Add flour gradually, one cup at a time, until the dough pulls away from the sides of the bowl and forms a ball. The dough should be tacky but not overly sticky.

3. Knead
   Knead the dough for 10–15 minutes, until soft and stretchy. Perform the windowpane test: stretch a small piece—if it’s nearly translucent without tearing, it’s ready.

4. First rise
   Place dough in a lightly greased bowl, cover, and let rise in a warm spot until nearly doubled in size.

   • Long ferment option: Refrigerate dough for 1–3 days. On baking day, let it rest at room temperature for 1–2 hours before shaping.

5. Shape loaves
   Turn dough out onto a lightly floured surface and divide in half.

   • Knead each half by hand for 2–3 minutes.

   • Flatten into a rectangle and roll into a loaf shape.

   • Pull the dough slightly toward you to create surface tension on the top.

6. Second rise
   Place loaves in greased bread pans. Cover and let rise in a warm place until nearly doubled. (Don’t rush—underproofing makes dense bread.)

7. Bake

   • Preheat oven to 375°F.

   • For a golden crust, brush with 1 beaten egg before baking. Alternatively, brush with butter after baking.

   • Bake for 35 minutes or until internal temperature reaches 185–190°F.

8. Cool & enjoy
   Remove loaves from pans and cool on a wire rack for 1 hour before slicing. Best served with butter and homemade jam 🍯😋