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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.
Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk.
Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 ½" x 4 ½" loaf pan.
Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 ½" over the rim of the pan, about 1 ½ to 2 hours.
Towards the end of the rising time, preheat the oven to 350°F.
Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon sugar, for extra flavor.
Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F.
If the bread appears to be browning too quickly, tent it with aluminum foil about 10 to 15 minutes before it's done baking.
Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.
Once it's completely cool, wrap well, and store at room temperature for up to 5 days. Freeze for longer storage.