Step 1

Mix. Mix the flour, salt, and yeast together in the bowl of your stand mixer. Add warm water, honey, and olive oil. Mix with the dough hook, pausing to scrape down the sides of the bowl as needed, until the dough comes together in a shaggy mass on the dough hook and clears the sides of the bowl.

Step 2

Knead. Increase the speed to low-medium and knead for 3-5 minutes until the dough is soft, smooth, and elastic. The dough may cling slightly to the walls of the bowl but should pull away cleanly.

Step 3

Rise. Tuck the edges of the dough under to create a ball of dough with a smooth top. Place in a lightly greased bowl and let rise somewhere warm for 1 hour or until doubled in size.

Step 4

Shape. Gently deflate the dough, then turn it out onto a lightly floured work surface. Loosely arrange it into a rough rectangle shape. Fold the top two corners in to make a point, then roll the point forward as you tuck the sides in to create a nice smooth rolled-up log of dough with the seam on the bottom.

Step 5

Rise again. Place the log of dough in a lightly greased 9x5" loaf pan. Cover the pan loosely with plastic wrap and let rise somewhere warm for 1 hour until the dough fills out the pan and crowns over the top rim of the pan by about an inch.

Step 6

Score. Right before baking, use a sharp knife or lame to score a line down the center length of the sandwich bread.

Step 7

Bake. Bake the sandwich bread in the center of a 350°F oven for 30-35 minutes, or until an internal temperature of 195°-200°F for doneness.

Step 8

Cool. Carefully turn the baked loaf out of the pan and onto a wire rack to cool completely before slicing.