Combine all ingredients in a large bowl. Using a hand mixer, beat on high speed for about 3 minutes. Dough will be sticky and thick—don't panic! It's supposed to be like that.
Spray an 8 ½ x 4 ½-inch loaf pan with an oil mister or cooking spray. This bread is sticky, so you need to make sure the whole pan is thoroughly coated with oil. Transfer the dough to the loaf pan, cover with lightly greased plastic wrap, and let bread rise for 60–90 minutes. The bread will rise to (or just above) the rim of the pan when it's ready.
Preheat oven to 350°F. Remove plastic wrap from bread and bake for 40–45 minutes, tenting with aluminum foil after 20 minutes. When the bread is golden brown on top and an instant-read thermometer inserted into the center reads 190–195°F, the bread is done.
Remove from oven and cool for 5 minutes, then remove bread from pan and continue to cool on a wire rack. Once bread is completely cool, it can be sliced. I prefer slicing the loaf as we use it rather than slicing the whole thing at once.
Total time doesn't include time required for dough to rise.