Put all the ingredients in a bowl, and knead. Knead for at least 5 minutes.
Once the dough is kneaded, form into a ball, cover with a tightly wrung out moistened kitchen towel, and leave to rise for about 40 minutes.
If it has increased in volume to about 1.5 times its original size, and a hole made with a finger remains, it's good.
Deflate the dough and divide into 3 portions. Round off each portions, cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes.
Butter a bread pan and dust lightly with some bread flour (the butter and flour here are not listed in the ingredients).
Deflate the rested dough, and roll out into rectangles.
Fold one-third of one long side in.
Fold the other side in by one-third.
Roll up the dough from the end. Securely close off the end.
Line up the dough piece towards one end. Leave to rise again (2nd rising) for 40 minutes.
When it has finished rising, preheat the oven to 200 °C. If you brush the top with milk (not listed in ingredients) it will have a nice shiny finish. Bake at 200 °C for 20 to 25 minutes.
When the bread comes out of the oven, drop it from about a 20 cm height 2 to 3 times. Take the loaf out of the pan and leave to cool on a rack.
Story Behind this Recipe
I wanted to eat delicious, freshly baked bread at home, so I started making this.
I don't have any hints in particular...but, if I have to add one, the key to a light and bouncy finish is to knead it thoroughly and properly to start with. (I wrote more than 5 minutes, but ideally you want to knead it about 10 minutes.) You can use condensed milk instead of honey for a different flavor.