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Heavily grease an 8 1/2" x 4 1/2" loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.
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Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won't be pourable, but neither will it be kneadable. Scoop it into the prepared pan. Wet your fingers, and smooth out the top of the dough.
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Cover the pan with lightly greased plastic wrap; or better yet an elastic shower cap, "poofing" up the top to give the rising loaf plenty of room. Let the loaf rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F.
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Uncover the bread, and bake it for 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it's golden brown on top, and a digital thermometer inserted into the center registers between 190°F and 195°F.
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Remove the bread from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.
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Store the bread, tightly wrapped in plastic, at cool room temperature for 2 to 3 days; freeze for longer storage.
