1 pkg. active dry yeast
1 c. warm milk (110-115 degrees)
3 c. all-purpose flour
1 tbsp. sugar
1 tsp. salt
1 tbsp. cooking oil

Soften yeast in warm milk; set aside. Place steel blade in work bowl; add 2 cups of the flour, the sugar and salt. Add half of the milk-yeast mixture, process with 4 on/off turns. Add remaining milk-yeast mixture and oil; process with 4 on/off turns.

Add remaining 1 cup flour; process with 4 on/off turns. Turn machine on again and process about 15 seconds or until ball of dough forms. Do not process more than 60 seconds. (If dough seems sticky to the touch, add 2 to 3 tablespoons additional flour; process with 1 or 2 on/off turns.)

Place ball of dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (1 to 1 1/4 hours). Punch down. Cover; let rest 10 minutes. Shape into a loaf. Place in greased 8"x4"x2" loaf pan. Cover and let rise in warm place until double, about 45 minutes.

Bake in 375 degree oven for 40 to 45 minutes or until done. If bread browns too quickly, cover loosely with foil the last 15 minutes. Remove from pan; cool on wire rack. Makes 1 loaf.

Easy-Mix Method: Use ingredients as above. Place steel blade in work bowl; add 2 cups of the flour, the yeast, sugar and salt. Process with 4 on/off turns. Add half of the milk; process with 4 on/off turns. Add remaining milk and oil; process with 4 on/off turns. Add remaining 1 cup flour; continue as above.