Add all ingredients to a mixing bowl or bread maker. Use a digital kitchen scale for accurate measurements. Knead for 5-6 minutes. Dough should be soft, smooth, elastic, and tacky.
Remove dough and knead by hand and form into a ball. Lightly spray the bowl with an oil spray and place the ball of dough back into the bowl. Cover and let rise for 1-2 hours, until doubled.
Punch down dough to remove air bubbles. (Divide dough equally if using two pans.) Roll out dough, keeping with the width of the loaf pan, and roll up the dough tightly, pinching the seam and tucking the ends under. Place loaf in a lightly sprayed/greased Pullman loaf pan. Cover and let rise for another 30 minutes.
Bake covered with loaf pan lid at 370˚F for 21-22 minutes (for two smaller pans) or 30 minutes (for larger pan), until internal temperature reached 200˚F. Turn bread out from pans and let cool on a cooling rack.