Put the ◎, then the ● ingredients in a bread machine, and start the "dough kneading" program. Add the honey 3 minutes in, and the margarine 6 minutes in. If the honey is crystallized, microwave it for 5 minutes.
Take the dough out and deflate it. Divide it into 2 portions, round off each portion, and leave to rest for 15 minutes.
Deflate the dough again, form each portion into a flat oval shape, and fold in the top and bottom long edges. Fold in half and seal the seam securely. Roll this into a 30 cm long rope.
Deflate again, and form (you can roll the dough into balls). Place the dough into an oiled bread pan, and leave to rise again (until the dough rises up to 2 cm below the rim of the pan). Cover with an greased lid, and bake.
Preheat the oven to 160°C, bake at 200°C for 15 minutes, then at 220°C for 25 minutes (total 40 minutes). The loaf in the photo is a 1-loaf size; it was baked at 200°C for 8 minutes + 220°C for 27 minutes.
Rap the baking pan hard, take the loaf out and cool.
Here is a regular bread pan with slanted sides, and the one I used, which has straight (unslanted) sides.
You can make a square bread loaf just like the ones you can buy in a store.
Story Behind this Recipe
I wanted to make a standard square loaf that we wouldn't get tired of having everyday. (I used a blend of 120 g of "Eagle Andante" brand and 140 g of "Golden Yacht" brand.)
The rising and baking times and the baking temperatures are just guidelines. Keep in mind that the bread shrink about 9 to 10% after baking. Shrinkage rate = (Weight of the dough - weight of the bread after baking) / weight of the dough x 100 (%)