Turkish Milk Bread in a Pan: The Soft and Tasty Spiced Bread!

Ingredients
170 g Warm Water (⅔ Cup)
7 g Dry Baker’s Yeast 2 tsp (or 21 g Instant Yeast)
1/2 tsp Sugar
560 g All-Purpose Wheat Flour (see notes 1) 4 cups
11 g Salt 2 level tsp
30 g Olive Oil 3 tbsp
250 g Unsweetened Plain Yogurt 1 cup (room temperature)
Instructions
Instructions
In a bowl, add the warm water, yeast, and sugar. Stir well and let stand for 10 minutes.
After this time, the yeast should have activated and be foamy and fluffy.
In the mixer bowl, add the flour, salt, oil, yogurt, and the activated yeast and water mixture.
Begin mixing with the dough hook at low speed until all the flour is hydrated.
Then increase to medium-high speed and knead for 15 minutes.
After this time, the dough should be soft, elastic, smooth, and still slightly sticky.
Transfer to the work surface and knead for another minute to form a ball. (Note 2)
Grease the bowl where it was kneaded and place the dough back inside. Cover with a damp cloth or plastic wrap and let it rest for approximately 1 hour, or until it has doubled in volume.
Once it has risen, transfer to the work surface and knead for 2 minutes to release the fermentation gases.