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Ingedients
9 to 10 ounces lukewarm water*
1 1/8 ounces honey
2 1/4 teaspoons instant yeast
1 3/4 teaspoons salt
1 ounce soft butter
17 ounces Unbleached All-Purpose Flour
1 1/4 ounces nonfat dry milk granules
*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.

Directions
1) Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.

2) Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.

3) Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" loaf pan.

4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

5) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.

6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.

Yield: 1 large loaf, about 18 servings.

Yun-yum. I can just smell this baking and I am going to give this a shot. I have not got a bread maker ~ too afraid to get one of those, because I would probly eat too much of the stuff. Doing a nice loaf now and again will not be quite such a temptation though , or will it?
It reads quite easy to do. Thanks Janann

I have bumped up the Bread making Recipes thread, for those asking for it.

Thanks for this - I'm going to give it a go.