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Mix all the ingredients in a large bowl and let the dough rest, covered with plastic wrap or a kitchen towel, for 20 minutes.
Transfer the dough to a lightly oiled surface, lightly oil your hands, and knead until smooth, about 10-12 minutes.
When the dough is kneaded, clean out your bowl, drizzle little bit of oil in it, and then return the kneaded dough to the bowl. Roll the dough around in the bowl a few times so it's coated in oil, and then let it rest seam side down.
Cover the bowl with plastic wrap or a kitchen towel, and let rest at room temperature for about an hour until it has doubled in size.
Transfer the dough to a lightly oiled surface, deflate it, and shape it into a 9 inch log. Place the shaped dough into an oiled 9x5 inch loaf pan.
Cover the loaf pan with lightly greased plastic wrap and allow it to rise again until the dough is just about an inch above the edge of the pan.
Preheat the oven to 350°F.
Bake at 350°F for 30-35 minutes until the top is golden brown. Remove the bread from the pan and allow it to cool completely on a cooling rack before slicing.