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In a large bowl, combine all of the ingredients. Mix and knead everything together until you have a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at medium-low speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into a log.
Place the log in a lightly greased 8.5 x 4.5 loaf pan, cover the pan, and allow the bread to rise for about 60 minutes, until it's domed above the edge of the pan.
Towards the end of the rise, preheat your oven to 175°C. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by measuring its interior temperature with a digital thermometer (it should register 88-93°C at the center of the loaf)., Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days.