To the bowl of a stand mixer fitted with the dough hook, add the bread flour (remove the yeast packet from the flour bag - we want to use instant yeast), instant yeast and salt.

Mix to combine.

Heat the water to 110 degrees Fahrenheit. I check it with a meat thermometer which is key. Too hot and it will kill the yeast, too cold and it won't activate. Between 105 and 115 Fahrenheit is what you want.

With the mixer running on low, add in all remaining ingredients including the water.

Scrape down the sides and bottom of the bowl as needed, then let the mixer run on medium/low speed for about 5 minutes to knead the dough.

Grease a 9x5 loaf pan and add the dough into the pan. Spread the top out smooth.

Cover with a dish towel and set aside to rise for 45 minutes.

It won't quite double in size, but should expand quite a bit.

Toward the end of the 45 minutes, preheat the oven to 375 Fahrenheit.

Add the bread to the oven (without the towel), and bake for 30 minutes, then decrease to 350 and bake an additional 30-35 minutes.

If you notice the top of the bread browning too much, you can tent it with foil.

The bread is done when the inside temperature reaches 210 Fahrenheit. I suggest checking it with a meat thermometer.

Let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling. Slice and enjoy!