Combine all the ingredients. In a mixing bowl, or in the bowl of your stand mixer or bread machine, mix all the ingredients for the dough together. If the mixture appears too dry, add a small amount of water. If it is too sticky and not clearing the bowl, add a little bit of flour.
You should aim for the dough to come together and form a soft ball that springs back when pressed.

Knead the dough. On a lightly floured surface, knead the dough by hand for 10 minutes (if you're using a stand mixer, knead the dough with a dough hook or set the bread machine to the dough setting).
Place the dough in a greased bowl and cover with a bowl cover or kitchen towel. Leave it in a warm spot to double in size for about 30 minutes to an hour.

Shape the loaf. Place the dough on a clean surface and shape it into a rectangle slightly longer than the loaf pan. Roll the dough into a loaf shape. Pinch the edges and place in a greased loaf pan.

Second rise. Cover the loaf with a clean kitchen towel to rise in a warm place until doubled in size. It should be sitting just about the loaf tin. While your bread is rising, preheat your oven to 400°F (200°C).

Bake. Bake for 30 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom. The loaf will feel very hard when it comes out of the oven - don't be alarmed. It softens up as it cools down.

Cool. Let the sandwich loaf cool down on a wire rack for at least an hour before slicing. The bread finishes cooking on the bench as it cools, resulting in a better texture.