1. Preheat your oven to 375 degrees Fahrenheit.

Yeast Proofing

1. In a measuring cup, measure and heat milk so that it is warm to the touch, like a warm bath, but not steaming. 

2. Spray your measuring spoon with non-stick spray and measure/pour honey into the warm milk and stir.

3. Whisk in yeast and set aside for 10 minutes. There should be a good 1/2 inch of foam (looks like beer head) on the top.

Dry Mix

1. Combine Dry Mix ingredients in a medium bowl.

Wet Mix

1. Combine Wet Mix ingredients in a stand mixer with a Flex Edge beater. This will scrape the sides while mixing. Mix until just combined (for a few seconds).

2. Add the proofed yeast mix and mix again until just combined.

Mixing It Up

1. Add the Dry Mix gradually, and beat on medium-high for 3 minutes. Dough will be thick and sticky, about the consistency of a sugar cookie dough. (If you turned the bowl upside down, it wouldn't run out of the bowl. Think DQ Blizzard!)

2. Spray your loaf pan with non-stick coating if needed.

3. Scrape the dough into your loaf pan.

   

4. SMOOTH out the dough with a spatula (sprayed with non-stick coating works best). Don't skip this step.

Let It Rise

1. Cover the loaf pan and place it on top of the stove for 20-30 minutes to rise.

2. Do not let the loaf rise above your loaf pan or crest to the top. It will collapse and your bread will flop.

3. Bake for 35-45 minutes, depending on loaf pan, in the middle rack. (With the loaf pan I recommended, it takes 45 minutes.) and the color will turn a nice medium shade of brown.

4. REMOVE the loaf from the pan WITHIN 1-2 minutes of removing it from the oven, or it will collapse.

5. DO NOT cut the bread until COMPLETELY cooled, or it will pill and tear and get mushy.

6. STORE cut side down in a paper bag up to 2 days. For longer term storage, wrap "accordion style" in plastic wrap and freeze in a freezer bag.

   DO NOT store loaf in a plastic bag at room temperature or it will get mushy!