Do this.

3 cups flour, 1 cup warm water, 1/3 cup brown sugar, 1/8 cup oil, about 2-1/4 tsp yeast (one packet, if that’s your style), dash of salt, spritz of molasses.

Dissolve the sugar in the water, and add the yeast. Let it bloom and fizz, then mix in the salt and oil. After that, add one cup of flour at a time until you’ve got a nice clump of bread dough. Then proceed as usual: get out a floured board, knead until it’s kneaded, stick it in an oiled bowl with a cloth for an hour. Then pull it out and beat it up some more (it’s got a great, fleshy texture by now), shape it into a rough rectangle, and flump it into an oiled bread pan. Try to make sure any folds are hidden underneath. Let that sit until it has risen impressively enough above the rim, use a knife to cut a slit down the center, drizzle a miserly line of molasses down the cut, and stick it in a 350-degree oven for half an hour.

Serve toasted, with boysenberry jam.

Not complex, but it’s a winner!