INGREDIENTS

INSTRUCTIONS

STIR YEAST AND SUGAR into water; let stand until foamy, about 5
minutes. For food processor fitted with metal blade or mixer with
dough hook, put flour, milk powder, oil and egg or egg whites into
bowl. Turn machine on and combine mixture. With machine running,
slowly add yeast mixture. Mix until dough cleans sides of bowl. If
dough is too sticky, add more flour by the tablespoon, working it in
before adding more. If dough is crumbly and dry, add more water by  the
teaspoon, working it in before adding more. Once desired  consistency
is reached (moist but not sticky), mix dough until well  kneaded,
uniformly supple and elastic, about 40 seconds in food  processor,
about 6 minutes in mixer. If mixing by hand, put  ingredients in large
bowl. Mix well. Make well in center, pour in  yeast mixture and work
into ingredients, then knead on floured board  until smooth and
elastic, about 10 minutes. Transfer dough to large  plastic bag,
squeeze out air and seal at top. Place dough in bowl.  Let rise in warm
spot until doubled, about 1 hour. Oil a baking  sheet. Punch dough down
and shape into smooth ball. Place smooth side  up on baking sheet.
Cover loosely with oiled plastic. Let rise in  warm spot until doubled,
about 40-50 minutes. Preheat oven to 375F.  Fifteen minutes before
baking, put rack in center of oven; dust dough  top lightly with flour.
Make a decorative slash across the top. Bake  until bread is well
browned and sounds hollow when rapped on bottom,  about 30-35 minutes.
Immediately remove from pan and cool on rack.  Makes 1 Loaf  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1442
Calories From Fat: 29
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 2458.8mg
Potassium: 532.5mg
Carbohydrates: 303.3g
Fiber: 9.3g
Sugar: 41.4g
Protein: 42.8g