In a large mixing bowl, combine all the ingredients except the salt. Mix to form a shaggy dough. Cover with a damp tea towel and allow to rest at room temperature, 20-40 minutes.
Add the salt and knead the dough, by hand, stand mixer, or bread machine on the dough cycle. Knead for at least 5 minutes until the dough is very soft and elastic. Shape into a ball and place in a lightly oiled bowl. Cover with a damp tea towel, place in a warm spot, and allow to rise for 3-4 hours, until puffy.
Shape the bread into a loaf (it is very slack and won't hold its shape well, just place into loaf pan the best you can). Cover with heavily greased plastic wrap and allow to rise another 3-4 hours in a warm place, until dough has risen 1 inch over the edge of the loaf pan. Towards the end of the rising time, preheat the oven to 350 degrees.
Bake for 45 minutes, until very golden brown and baked to an internal temperature of 200. Allow to cool completely before slicing. Stays fresh 1 day at room temperature, but freezes very well.