Knead the dough on a lightly floured surface for about 8 to 10 minutes, or until it becomes smooth and elastic. The dough should be soft but not sticky.
To check if the dough is ready, perform the “window pane test” by stretching a small piece of dough between your fingers. If it stretches without tearing and you can see light through it, the dough is ready.
First climb:
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
The ideal temperature for dough to rise is around 24-27°C (75-80°F). If your kitchen is cool, you can place the bowl in a warm oven (turn it on briefly, then turn it off) to encourage rising.
Shape the dough:
Once the dough has risen, gently punch it down to release any trapped air. Transfer it to a lightly floured surface and shape it into a loaf by flattening it into a rectangle and rolling it up tightly.
Place the shaped dough, seam side down, in a greased 9×5-inch loaf pan. Cover it again and let it rise for 30 to 45 minutes, or until it rises just above the edge of the pan.
Bake the bread:
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