1 package Fleischmann's Active Dry Yeast
1 1/4 cups lukewarm milk
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3 to 31/2 cups bread flour, divided
Sprinkle yeast over lukewarm milk in medium bowl; stir to dissolve. Add sugar, egg, salt, and oil; stir to mix. Add 3 cups of the flour; beat well. Work in enough of the remaining flour to form a soft dough. Knead 6 to 8 minutes. Rinse and dry bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Form into a loaf and place in lightly greased 9-by-5-by-3-inch loaf pan. Cover and let rise 30 minutes, or until doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake 35 to 40 minutes or until bread slides easily from pan and sounds hollow when tapped on the bottom. Let cool on wire rack.
Yield: 1 loaf
Source: More Breaking Bread, reprinted with permission of Father Dominic Garramone and KETC, St. Louis
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