Step 1

Preheat your oven to 430°F (220°C).

Step 2

Prepare a 22 x 13 cm / 9 x 5" loaf pan by greasing it and lining it with parchment or baking paper, leaving some overhang to help lift out the bread later.

Step 3

For the dry mixture, place the flour, baking powder, salt, and sugar in a bowl. Mix them together until well combined.

Step 4

Create a well in the center of the dry mixture, then pour in the oil, milk, and honey. Slowly stir until the flour is fully incorporated into the mixture. Slowly stir until the flour is fully incorporated into the mixture. This is key to not creating flour lumps. The resulting batter will be thick but able to be stirred.

Step 5

Transfer the batter into the prepared loaf pan. Use a rubber spatula to scrape the bowl clean and smooth the surface.

Step 6

Bake in the preheated oven for 30 minutes. Afterward, remove it from the oven and cover it with foil. This will prevent the top from getting too brown. Tip: Make sure that your bread is placed on a rack in the lower 1/3 of the oven. This will also help prevent that top from browning too quick.

Step 7

Return the pan to the oven, but this time, reduce the temperature to 390°F (200°C) , and bake for an additional 20 minutes.

Step 8

Once done, take it out of the oven and allow it to cool in the pan for 5 minutes. Then, use the excess paper to lift the bread out and transfer it to a cooling rack.

Step 9

Let the bread cool completely, which may take approximately 50 minutes or more. The bread must be completely cool to slice well! Since their is no yeast you will get the best slices if it is cooled. The second day the slices will be PERFECT.