Add in remaining ingredients minus flour. A tip on the eggs: use tbsp measuring spoon to scoop out and eyeball aproximately half of your beaten egg. Mix well. Add in 1 cup of flour at a time. Remember to scrape the sides of your bowl as you go. Continue adding in flour, beating well until it is smooth and a nice smooth doughy consistency. Lightly flour your counter or other location of choice, transfer your dough to floured work space. Knead dough for 5-8 minutes until the dough is smooth and elastic.

Once your dough has doubled in size, punch it down. Flour your work space again. Divide your dough in half and shape each into a loaf. Place each on a greased baking sheet, or both on one as I did. Trust me, there is plenty of room if you're using a standard size pan. Just be sure to angle them. With a sharp knife, make 4 or 5 slashes in the top of each loaf. Cover and let rise for another hour or until they've just about doubled. Yes, more waiting.