The night before making the bread, mix the ingredients to form the levain. This levain should move fairly quickly and should be very bubbly and may have fallen a little before you use it. Because you are using instant yeast in this recipe, this will add good flavor to the dough.

In the morning mix together the water, all of the ripe levain, sugar, salt, instant yeast and vegetable oil. Add flour a cup at a time until the dough clears the sides of the bowl. The dough will still be sticky but should form a ball easily. Knead for 5-10 minutes. This helps develop the gluten and elasticity in the dough.

Put a drop of oil in a bowl and transfer the dough to the bowl. Cover with a kitchen towel (or plastic wrap) and let rise in a warm place. To encourage rising I turn the light on in my oven (don’t turn the oven on) and place my covered dough inside the oven (not directly under the light). This acts as a “proofing” box and will keep the temperature warm for a quicker rise. Alternatively, you could use a bread proofer to help you dough rise.

After the dough has doubled in size, turn the dough out onto the counter and cut in half. This recipe makes two loaves of bread. Shape the dough into a rectangle. You will be rolling the dough into a cylinder shape. Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end.

Transfer the dough, seam side-down to a bread pan. I use an 8.5 by 4.5 bread pan. Repeat with the second loaf of bread.

Allow the dough to rise again (1-2 hours), covered and in a warm place. The dough should rise over the top of the bread pan, have doubled in size and feel light and airy when touched.

Pre-heat your oven to 350 degrees. Bake the bread for 40 minutes. Top with melted butter if desired. Enjoy!