In a large mixing bowl, add bread flour, instant yeast, and salt.

Pour in the warm water and use a wooden spoon or spatula to mix until a sticky dough forms. It doesn’t have to be smooth, just make sure there’s no dry flour left at the bottom.

Cover the bowl with a clean kitchen towel or plastic wrap.

Place the bowl in a warm spot (like inside your oven with the light on or near a warm window).

Let it rest for 1–2 hours, or until the dough has doubled in size and looks bubbly on the surface.

Once risen, dust your work surface with a little flour.

Gently transfer the dough from the bowl onto the surface, it will be sticky, so wet your hands and sprinkle a bit of flour on top too.

Fold the dough over itself a few times to shape it into a rough rectangle or oval.

Lightly oil and flour your 8.5-inch loaf pan, then transfer the dough into it.

Cover the loaf pan again with a towel and let it rest for 30 minutes.

During this time, preheat your oven to 200°C (fan setting).

Before baking, score a shallow line down the center of the dough using a sharp knife or blade, this helps the bread expand beautifully.

Tip: Place an oven-safe bowl of water on the lower shelf of your oven. The steam will make the crust extra crispy!

Bake the bread for 20–25 minutes, or until the top is golden brown and crisp.

You’ll know it’s done if it sounds hollow when tapped on top.

Remove the loaf from the oven and let it rest in the pan for 10 minutes.

Then transfer it onto a cooling rack and let it cool completely at least 30–40 minutes before slicing. Cutting it too early can make the texture gummy inside.