Proofing is key for a fluffy texture. After kneading in the bowl until it holds it shape and not sticky anymore, proof dough in a warm environment (my house is cold so I like to run a heating fan while the bowl is covered) for an hour. Punch the air out, proof for another hour. Punch the air out again and shape into your loaf pan. Proof for a final 30 minutes, then bake at 350F for 30 minutes.
PROTIP: Sometimes I throw the bowl into the fridge for a long but slow proof of 12+ hrs, then take it out to punch out the air, shape, and do a final half hour of proofing. This is my lazy method for when I don’t have time to monitor my dough
PROTIP 2: When I say an hour, I meant however long it takes for the dough to double in size. It may take more than an hour if your area is cold, it may take less if hot.
PROTIP 3: Your dough should be between wet and dry for moist, not-dense bread. It should hold its shape but not be so dry that it “cracks”. Err on the side of it being too wet.