Mix all ingredients in a large bowl using a spoon wetted frequently. Mix well until all of the flour is wetted.
Tip the dough out onto a slightly floured counter and knead until uniformly mixed (about 3 to 4 minutes).
Place dough in an oiled container that is straight sided or graduated as in a measuring container.
After 10 minutes, remove the dough to an oiled counter and stretch and fold it envelope-style, top to bottom and side to side. Return to the container.
After 10 more minutes, repeat the stretching and folding and return to the container, noting the volume of the dough.
Cover the container and allow to double in volume (20 to 30 minutes).
Tip the dough out onto the counter and gently spread the dough into a rectangle no wider than a medium bread loaf pan. Roll the dough into a cylinder as long as the loaf pan and seal the seams. Oil the pan and place the dough into the pan seam down.
Cover the pan with oiled plastic and let proof until dough is nearly doubled in volume (usually about 1 inch above the lid of the pan).
Preheat the oven to 400 degrees F.
Bake the loaf in the center of the oven for about 30 minutes, turning the pan half way during the bake for even baking.
The bread is fully baked when the internal temperature is 190 to 210 degrees and top crust is browned.
Remove the loaf from the oven and the loaf pan and cool on a rack for about 30 minutes before slicing.