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Pre-heat a toaster oven or find somewhere to proof the dough that is somewhere around 100F (38C).
Add yeast and sugar to a small bowl. Add the warm water and mix with a fork. Let sit and "bloom" while you are gathering the rest of ingredients. It should double in size within about ten minutes.
Add the rest of the ingredients to a dry mixing bowl and mix with a dry spoon. (This is important. Do not use a partially wet bowl or spoon.)
Once the yeast has activated, add the oil to the yeast bowl.
Pour all of the liquid into the bowl with the dry ingredients.
Stir with a spoon until all of the ingredients are wet ad dough starts to form.
Knead for 1-2 minutes. It will come together and you will "feel" that it is a dough ball. Do not "over knead". It will get rubbery. Forget what you know about regular bread baking.
Place dough in a prepared/oiled bread pan. Add seeds to the top if you like (so pretty).
Rise dough in toaster, oven or somewhere warm. It needs to rise at around 100F for 20-30 minutes or until the bread is puffed up and a bit rounded. I usually put a cup of water in the toaster to keep it humid.
If baking in the toaster oven, switch to bake or convection and increase heat to 350F for 40-50 minutes once your bread has risen. Check at the 30 minute mark and tent with foil if it's getting too browned. If using an oven, place in a PRE-HEATED 350F oven to bake for 45 minutes. Do not even "peek" until after the 30 minute mark to see if you need to cover with foil to prevent it from getting too brown.
At 45 minutes, lightly tap the surface to see if you can hear that "done" thumping sound. Add another 5-10 minutes if needed. Raw bread sucks. Ovens vary and if you are a new baker you can check the internal temp with a thermometer to make sure it has reached 200F.
Let this bread cool 20-30 minutes before removing from the pan. Let cool completely before slicing with a bread knife.Store sliced in an airtight container or bag for 3-6 days on the counter depending on your kitchen temperature.