Pre-heat the oven at 110 degrees Celsius.
Measure 150 ml of the hand-hot water into the measuring jug. Then add the granulated sugar and whisk it with a fork until the sugar has dissolved. Next sprinkle the yeast over it and whisk it just a little bit with a fork. Set it aside.
Measure 700 grams of plain flour into an oven proof dish and put the dish in the oven for 10 minutes. After that, sieve the flour into the mixing bowl. Sprinkle the salt over it and make a well in the middle. The yeast mixture should be nice and froth-y by now. Pour the mixture and another 226 ml of the hand-hot water into the well.
Begin to mix it to a dough with a wooden spoon and, when it gets very firm, with your hands.
Make sure to leave no bits and bops behind on the bowl and then put the dough on a flat surface. Knead the dough for 10 minutes.
Now put the dough back into the mixing bowl and put clingfilm on top. It is now time for the first rising round. This will take 1,5-2 hours at room temperature or 45-60 minutes in a warm place. You want the dough to almost double in size. Butter the inside of the loaf tin and oil the inside of a big zip lock bag (one that will loosely fit around the loaf tin) during this time.
Take the dough out of the bowl and put it on a lightly (!) floured surface. Knock the air out of the dough until it is the same size as before the first rising round. Knead it for another 5 minutes. Now pat the dough into an oblong and put it into the bread tin. Sprinkle a bit of flour on top and put the zip log bag around it. Make sure to use a clip or a knot to close off the zip log bag. It is now time for the second rising round. This takes 1 hour at room temperature or 30 minutes in a warm place. Meanwhile make sure to pre-heat the oven at 200 degrees Celsius.
The dough is now done with rising! Bake the loaf for 40-50 minutes. I don't check on the bread until at least 20 minutes have passed. Each oven is different, so it's possible to do checks in between to see if the loaf sounds hollow when tapping the bottom. Does the top start to brown too much, but the inside doesn't sound hollow? Cover the top with silver foil and keep baking the bread in 10 min intervals. Once the bread sounds hollow, make sure to cool it completely on a wire rack.
