3 c. flour
2 1/2 tsp. = 1 pkg. quick-rise yeast
1/3 c. dry milk
1 tbsp. sugar
1 tsp. salt
1 1/2 tbsp. butter
1 1/8 c. hot (120 degree) tap water

In a food processor with steel blade, mix flour, yeast, milk, sugar, salt and butter. Combine with pulse setting. With motor running, pour in hot water through the feed tube. When dough leaves the side of the bowl and forms a ball, continue to knead with machine running for 60 seconds. Remove dough and steel blade from bowl. Knead the dough by hand for a few seconds on a floured board. Add flour if dough is too sticky.

With thumbs, punch a hole in the dough. Put it in a greased microwave-safe bowl. Cover with a damp towel. Set an 8 oz. glass of water in the back of the microwave oven. (I use the warm setting on a 750 watt Tapan--this part you have to experiment with in your own microwave.)

Turn microwave oven on for 3 minutes, rest 3 minutes, on for 3 minutes, rest 15 minutes, or until doubled. Take out of microwave and form into a loaf. Place in a greased microwave-safe pan. Repeat the above process in microwave, 3 minutes on; 3 minutes rest; 3 minutes on; rest 15 minutes or until doubled.

Preheat oven to 400 degrees. Bake 30 minutes. Remove from container and cool thoroughly. Store in an airtight container.