In a large mixing bowl or in the bowl of the stand mixer, combine all the ingredients to form a shaggy dough. Knead for 5 minutes (by mixer) or 10 minutes (by hand) until the dough is smooth and pliable. Place in a lightly greased bowl and allow to rise for 1 hour.

Transfer the dough to a lightly oiled surface and shape it into a log. Place the log into a lightly greased 8½"x4½" loaf pan (I used a 9"x5" loaf pan), cover with plastic wrap or a plastic shower cap and allow to rise for 45 minutes to 1 hour, until it is full and rounded.

Preheat the oven to 350°F.

Bake the bread for 35~40 minutes or until an instant read thermometer inserted into the center of the bread reads 190°F. If the bread appears to be browning too quickly, then tent it with a aluminum foil for the final 10 minutes of baking.