Amish Toast

Pour the bread flour into the bowl.

Divide the warm water in half, dissolve the yeast in one half, and dissolve the salt and sugar in the other half. This way, when kneading, you don't have to worry about sugar possibly having granules.

Mix all the ingredients and knead into a smooth dough, then knead out the gluten.

Ferment until it doubles in size.

The fermentation was very successful, look at the stringiness.

Roll out the dough to release the air, divide it into three small pieces, and roll them into long strips.

Place into the loaf pan and continue the second fermentation until it is about three-quarters full.

Cover the toast, preheat the oven to 180 degrees, place it on the lower rack with both top and bottom heat, and bake for 35-40 minutes. The exact time still depends on the temperament of your own oven.