pulls away cleanly from the sides of the bowl.
Turn out unto floured work surface.
Knead until smooth, about 10 minutes.
Alternatively, fit the stand mixer with a dough hook and knead on medium-low speed for 5-6 minutes, or until the dough is elastic and not sticky to the touch.
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Place dough in an oiled bowl, cover with plastic wrap or a kitchen towel and let rise until doubled.
Once doubled, punch dough down and shape as desired and place into a 9×5 pan (2-pound loaf pan) or divide the dough evenly and place into two 1-pound loaf pans.
Cover with a towel or plastic wrap, and let rise until doubled again.
Bake at 350 for 35-40 minutes for a 2-pound loaf and 25-30 minutes for a 1-pound loaf, or until your bread reaches an internal temperature of 190 degrees or sounds hollow when tapped on the bottom of the loaf.