Add the ingredients: Place 1 cup (227 g) water–cool, 2 teaspoons sugar, 1-1/2 teaspoons salt, 1-1/2 teaspoons butter, 3 cups unbleached bread flour, and 1 teaspoon instant/bread machine yeast in the bread-machine pan in the order listed.

Start the DOUGH cycle: Select this cycle and press START. Ingredients will start to adhere to each other.

Check dough about 15-18 minutes into the DOUGH cycle. If the dough is too wet, add flour one tablespoon at a time. If it is too dry, add liquid one tablespoon at a time. If this step is necessary, allow 1–2 minutes between additions so the dough has time to absorb them.

When the DOUGH cycle ends, the dough should be approximately doubled in size. If it isn’t, leave it in the bread machine basket until it is.

Deflate and rest: Restart the DOUGH cycle and let the machine knead for 5–10 seconds. Stop the machine, turn the dough onto a lightly floured surface, and shape it into a smooth ball. Cover and let it rest for 10 minutes.

Shaping the dough: Roll the dough into an oval approximately 9 × 12 inches. Starting from a long side, roll it tightly into a cylinder. Pinch the seam and ends closed.

Place seam-side down on a greased or lined baking sheet.

Second rise: Cover and let rise until just under doubled, usually 30–60 minutes.

Preheat oven to 425˚F

Cool and serve: Remove to a cooling rack or slice and enjoy while warm.