Combine the dry ingredients in a large mixing bowl by whisking together the flour, sugar, yeast, and salt until evenly incorporated. Ensuring your yeast is fresh and active is key for a good rise.

Add the warm water and stir gently using a wooden spoon or silicone spatula until a shaggy, sticky dough forms. It’s normal for the dough to be quite sticky at this point.

Cover the bowl loosely with plastic wrap or a clean kitchen towel. Allow the dough to rest in a warm, draft-free place for 8 to 12 hours, or overnight. The dough should double in size and appear light and airy.

Prepare a clean surface by lightly dusting it with flour. Turn the risen dough out and gently fold it over itself a few times to shape it into a loose rectangle. Handle it gently to retain the air bubbles. Transfer the shaped dough to a greased loaf pan, or one lined with parchment paper.

Let the dough rise again in the loaf pan, covered with plastic wrap or a damp towel, for 1 to 2 hours, until it has expanded to the top of the pan.

Preheat your oven to 375°F (190°C). Once ready, remove the covering and bake the bread for 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped underneath. For a shinier crust, brush the top with milk before baking.

Allow the loaf to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Once cool, slice and enjoy fresh, toasted, or however you like your bread.