Combine all the ingredients in a mixing bowl or the bowl of a stand mixer. The dough starts of shaggy and gets stickier as you knead. After kneading for about 7 minutes in a stand mixer, the dough will still be sticking to the walls of the bowl, that is OK. Use floured or oiled hands to transfer the dough into a lightly greased bowl.
Cover and let rise for 1½~2hours. It will be very puffy, but may not double in volume.
Lightly grease a 8½"x4½" loaf pan (I used 9"x5" pan and it worked fine).
Gently deflate the dough and form a log. Place it gently in the greased pan. Cover lightly with a greased plastic wrap and let rise for 1½~2hours, or until it crests at least 1" over the rim.
Around the end of the rising time, preheat the oven to 350°F.
Bake the bread for 30~35 minutes, tenting with foil after 20 minutes if the bread starts to brown too much. The bread will be golden brown and should register 190°F internal temperature.
Remove the bread from the oven and turn it over on to a wire rack to cool completely.