Mina's Purely Divine Bread

Mina's Purely Divine Bread
1 pkg, approx. 2⅔ cup (380 g) Mina's Purely Divine Bread Mix
2¼ tsp (7 g)  yeast
2 large eggs (100 g)
2 tsp (8.4 g) sugar 
2 tsp (12 g) cider vinegar
¼ cup (57 g) vegetable oil 
1 cup (237 g) water  
  Eggless Version:
  Subsitute ​½ cup plain yogurt or sour cream in place of eggs and bake as directed below.
  Vegan Version:
  Substitute ½ cup almond or coconut milk in place of eggs and bake as directed below.
  Preheat oven at 375ºF. 
  Spray or oil one 8" x 5" loaf pan or 4 mini loaf pans.
  Mix all ingredients in a large mixer bowl on medium high for three minutes, scraping down once.  Dough will be a very thick batter.
  Scrape into prepared pan(s) and cover with oiled plastic wrap to seal.
  Set in draft free warm area until dough rises to the top of the pan, 1 to 1½ hours. 
  Remove plastic wrap and place into a preheated 375ºF oven. Bread will finish rising in oven. 
  Bake 35-40 minutes for 8" x 5" pan or 30 minutes for mini loaf pans.
  Remove from pan and cool on rack. 
  When cool, wrap and keep in refrigerator. This bread freezes well.
  Yield: 1 loaf