Grease a metal loaf pan or line it with parchment paper. (See note about pan size.)
Whisk the dry ingredients together in a large bowl.
Add the wet ingredients and mix well. A stand mixer works great for this. If you don't have a stand mixer (The batter is probably too thick for a hand mixer.), whisk the wet ingredients together and then mix them well into the dry ingredients. Batter will be very moist.
Scrape batter into prepared pan. Cover loosely with oiled plastic and allow to rise in a warm place for an hour.
Bake in a preheated 350°F (177°C) oven for 40 minutes or until an instant-read thermometer reads 190°F (88°C) when inserted into the centre.
Allow the bread to cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before slicing.
Bring your ingredients to room temperature before assembling them, for best results.
The water temperature should feel comfortable to the inside of you wrist.
Find a warm area free from drafts for your bread to rise.
You'll probably be anxious to taste your bread, but it's best to let the loaf cool completely before you slice it.