

Place into a bowl, cover and allow to rest 30 minutes.
Roll rested dough into a log shape and tuck into a greased loaf pan.
Cover with a clean towel and allow to rise 50-60 minutes.
Slash the top of the loaf 2-3 times with a sharp knife or lame.
Bake 40 minutes. Turn out of pan immediately and cool on a rack before slicing
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