3 1/2 cups bread flour**
2 1/2 teaspoons dry yeast
1 1/2 teaspoons sugar
1 teaspoon salt
1 1/2 tablespoons olive oil
1 1/2 tablespoons honey (I used local honey, unpasteurized)
1 1/4 cups warm water

If using a bread machine, add ingredients as directed by the machine manual. Select the basic/white setting, 2-pound setting. **When the bread is mixing, watch to make sure you don’t need to add more flour. I did, as the dough was really wanting to stick to the sides of the machine. Add flour by tablespoons until it pulls away from the sides and kneads as it should.

Conventional Instructions:

Add all ingredients to the bowl of a large stand mixer. Using a dough hook, mix and knead dough for 5 to 8 minutes.

Put a little olive oil in a large bowl, and add the dough, turning once to coat the dough with oil. Cover the bowl and place it in a warm place to double in size for about one hour.

Punch down the dough, and shape into a loaf. Place dough in a well-greased 9 x 5 x 4-inch loaf pan. Cover the pan, and place it in a warm place to allow the dough to double, which should take about 30 minutes.

Bake in a 350 degrees Fahrenheit oven for 35 to 45 minutes, or until golden brown in color.

Yield:  One loaf