Add contents of the yeast packet to the warm water and let activate for about 5 minutes. Combine mix, canola oil and yeast-warm water mixture in a large bowl.
Knead the dough within the bowl for 6–8 minutes, or use a dough hook attachment in a stand mixer for 5 minutes. If kneading by hand, the dough will be sticky to begin with. Once you’ve kneaded for a few minutes, it will become easier to handle.
Place in a greased bowl, cover and let rise in a warm place until doubled, about 1½ hours. Punch down, cover and let rise until doubled again, about 30–40 minutes.
Form loaf and place in the prepared baking pan. Lightly brush the top with oil or melted butter, or spray with nonstick cooking spray. Cover with plastic wrap and let rise in a very warm place until doubled, about 45 minutes. While the bread rises, preheat oven to 375°F.
When bread has risen, remove plastic wrap and transfer pan to the oven. Bake for 30–40 minutes. To test for doneness, thump top of loaf. A hollow sound indicates a properly baked loaf.
Carefully remove the loaf from the pan, place on a wire rack and cover with a towel. Let cool completely before slicing.
