Add all of the ingredients to the bowl of a stand mixer. I usually add the wet ingredients first, and flour last. That is totally optional, though.

Using the dough hook, knead the dough until it is stretchy and smooth. It will pull away from the sides of the mixing bowl and be very elastic. This usually takes 10 minutes or so.

Remove the dough from the metal bowl and into a large ceramic bowl. Cover with a towel. Allow to bulk rise for 10 to 12 hours in a warm place.

Once your dough has fermented, divide the dough into two equal parts.

Shape each piece by rolling it into a rectangle, and rolling it up from the short side.

Add rolled dough to buttered loaf pans.

Let dough rise a second time for 2 to 4 hours at room temperature, or until the dough has doubled.

Bake at 375 for 40 minutes, or until golden on top.