In the late evening, between 8:00-10:00PM, add all your ingredients in order minus the brown sugar as listed into your bread machine or stand mixer. If using a bread machine, set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 14 titled “Leaven Dough”. Go to bed and let the machine do its work overnight!

If using the stand mixer, after the dough is fully needed and glossy looking, remove the bowl from the mixer and cover with a damp cloth overnight on the counter.

In the morning, remove the dough from your bread machine onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. On the counter, press down the dough gently and sprinkle some brown sugar on top, no more than a few tablespoons here. Start to roll and fold the dough over itself to create a log shape. I like taking one end and folding it halfway over the length of the dough and do the same with the other end. Then take your hands and gently pull the dough towards yourself as your pinkie fingers rest on the counter and your palms face you as you pull the dough. This will better the shape and create tension thru the outside.

I like placing my dough log onto parchment paper when shaped and then placing it into my 5x10 loaf pan. If you want to skip the parchment paper, go ahead but make sure you grease your pan first. Let your bread rise in a warm place until it has passed the sides of the pan in its height.

I store mine in a bag for 5-7 days at room temperature! This loaf also freezes well for 3 months.