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1
STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes.
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2
For food processor fitted with metal blade or mixer with dough hook, put flour, milk powder, oil and egg or egg whites into bowl.
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3
Turn machine on and combine mixture.
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4
With machine running, slowly add yeast mixture.
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5
Mix until dough cleans sides of bowl.
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6
If dough is too sticky, add more flour by the tablespoon, working it in before adding more.
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7
If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more.
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8
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.
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9
If mixing by hand, put ingredients in large bowl.
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10
Mix well.
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11
Make well in center, pour in yeast mixture and work into ingredients, then knead on floured board until smooth and elastic, about 10 minutes.
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12
Transfer dough to large plastic bag, squeeze out air and seal at top.
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13
Place dough in bowl.
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14
Let rise in warm spot until doubled, about 1 hour.
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15
Oil a baking sheet.
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16
Punch dough down and shape into smooth ball.
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17
Place smooth side up on baking sheet.
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18
Cover loosely with oiled plastic.
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19
Let rise in warm spot until doubled, about 40 to 50 minutes.
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20
Preheat oven to 375F (190C).
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21
Fifteen minutes before baking, put rack in center of oven; dust dough top lightly with flour.
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22
Make a decorative slash across the top.
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23
Bake until bread is well browned and sounds hollow when rapped on bottom, about 30 to 35 minutes.
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24
Immediately remove from pan and cool on rack.
