Combine all the ingredients for the dough in a large mixing bowl or the bowl of a stand mixer. Mix until a shaggy dough forms. Cover and set aside for 20 minutes.
Mix and knead until the dough is smooth and pliable, about 5~6 minutes with the machine or 8~9 minutes by hand. Transfer the dough to a lightly greased bowl and set aside to rise for 1~2 hours, or until doubled in volume.
Gently deflate the dough and shape it into a log. Place it in a lightly greased 9″x5″ loaf pan. Cover and let rise for 1~2 minutes or until it’s crowned about 1″~2″ over the rim of the pan.
Preheat the oven to 350°F. Bake the bread for 40~45 minutes. Tent it lightly with a foil for the final 20 minutes to avoid over-browning. The bread should have a golden brown crust and the interior should read 195°F~205°F on an instant read thermometer inserted into its center.
Remove from the oven, and after 5 minutes, turn it out onto a wire rack to completely.