Last night made a quick loaf for my Beer Cheese soup. From kneading the dough to eating was 2.5 hrs. 1c water 1/3c sugar 2tsp yeast 2Tbsp veg. oil 3c bread flour 3/4tsp Kosher salt 1 egg 1Tbsp water Make yeast starter w/ warm water and sugar. After 10 min. add oil, and 1c flour and combine. Add remaining flour and 3/4tsp salt. Stir to combine, then knead 8-10 min. Return to bowl, lightly oil the top and let rise. Oil 9x5 pan, shape dough into loaf and add to pan, let rise another 30 min. Mix egg w/ water, brush onto top of loaf. Bake 30-40 min (mine took about 45 to get to 200F internal). Turned out great. Crumb was excellent, kinda soft, but not wonder bread soft. Really tasty and great for dipping into soup.