Instructions: Combine 1/4 cup water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, dried milk, butter and salt in work bowl. Process until mixed, about 15 seconds.

Add yeast mixture to flour mixture. Process until blended, about 10 seconds.

Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around in bowl about 25 times. Turn off the processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.

Turn dough onto lightly floured board. Shape into ball and place in lightly greased bowl, round up. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.

Punch down dough. Shape into loaf. Place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch pan. Brush with oil or melted butter. Let stand in warm place until doubled, 45 to 60 minutes.

Heat oven to 375 degrees F. Bake until golden and loaf sound hollow when tapped, 25 to 30 minutes.

Remove immediately from pan. Brush crust with oil or melted butter, if desired. Cool on wire rack.

Makes 1 loaf.

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