Add all ingredients to the bowl of a large stand mixer. Using dough hook at speed recommended by manufacturer, mix dough and knead for 5-8 minutes.
Put a little oil in a large bowl and add the dough, coating one side with oil. Turn oil side up, cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 1 hour.
Punch down dough and shape as for a loaf.
Place in well greased 9 x 5 x 4-inch loaf pan. Cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 30 minutes. Note: Shirley cautions that this is a high-rising bread, so once it's shaped, when it has risen to 1-inch over the top of the pan, that is the time to bake.
Preheat oven to 350 degrees F. Bake loaf for 35-45 minutes or until golden brown and tapping the bottom of the loaf makes a hollow sound (190 degrees F on an insta-read thermometer).
Remove from pan and cool on a rack.