Then I added the dry ingredients, except for the yeast. I made a crater in the mound of flour mixture and placed the yeast carefully in the crater.
I set a delay on my dough cycle (my bread machine includes a 20 min preheat feature I can add for all programmed cycles) and let the machine do the rest. I prefer to back my bread in my oven, rather than the machine, so I almost always use dough cycle.
Once the cycle completes, remove the dough from the pan, shape it and allow the dough to rise, covered, for about 1 hour, or until it’s crowned about 1 inch over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until an instant-read thermometer inserted into the center of the loaf registers about 190°F. Remove the bread from the oven, turn it out of the pan, and let it cool on a wire rack.
Check back in a couple of hours for updated photos and the results of my bread dough epiphany.