In a small bowl, mix water, oil and molasses.

In a large bowl (use stand mixer bowl if kneading with one), mix flour, yeast and salt.

Combine dry and wet mixtures.

Using a stand mixer or your hands, knead until you get a good windowpane. See the recipe's video to check the correct dough texture. Knead for about 14 minutes if doing by hand, and 8 minutes if doing it with your stand mixer.

Let dough rise until it doubles, covered with a damp clean towel or plastic wrap. 1 hour and 30 minutes will usually do. Remember to leave it on a warm spot.

Open the dough in a square, using your hands or a rolling pin. Then, roll the dough over itself and pinch to close. Place it on a loaf pan, lined with parchment paper. If using plastic wrap to cover, brush oil on top of loaf to prevent it from sticking to the dough.

Let it rise for 1 hour, or until it doubles in size.

Bake for 30 to 35 minutes at 350F. Bake it until the top is golden brown.

Remove from baking pan and let it cool for 1 hour before serving.