A chewy, slightly sweet, mild bread for communion--or make it as loaves for toasting or for sandwiches. I have updated this recipe and it is scaled to make 1 9" x 5" loaf of bread. I will put the original measurements in the comments if you are used to making the original amount.
06Gather the dough into a nice round and put back in the mixer bowl. Brush on olive oil to thinly cover the exposed dough. Cover and let rise in a warm place until double in size, about two hours.
07Press the gases out of the dough. For one 9"x5" loaf of bread, press the dough into a rectangle and then roll it up and fit it into the pan. To make a round loaf, shape into a round, making sure to create some tension on the outside of the dough ball by rolling it between your palms on a clean countertop.
08Cover and let rise until almost doubled again, about an hour. If baking a round, slice an X into the top with a sharp knife.
09Bake at 350F for about 30-35 minutes, until deeply golden brown and the internal temperature of the bread reaches 200F. If making loaf bread, brush the crust with a little melted butter as soon as it comes out of the oven.