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1
In the bowl of an electric mixer fitted with the dough hook, combine the flour, yeast, salt, sugar, dry milk, and butter.
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2
Add the warm water, and beat on low speed until the dough is smooth, elastic, and uniform in color, about 5 minutes.
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3
Turn out the dough onto a lightly floured work surface and finish kneading it by hand, about five times, making sure that all ingredients are fully incorporated and the dough forms a smooth ball.
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4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
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5
Punch down the dough.
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6
Pull the sides into the center.
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7
Invert the dough in the bowl, so that it rests smooth side up.
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8
Cover with plastic wrap, and let rise again until doubled in bulk, about 1 hour more.
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9
Generously brush a 12-inch Pullman loaf pan with vegetable oil, making sure to coat the underside of the lid, as well as the bottom and sides of the pan.
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10
Set aside.
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11
Turn out the dough onto a lightly floured surface.
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12
Roll out the dough to a 12-by-8-inch rectangle, with a long side facing you.
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13
Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log.
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14
Pat in the ends to make even.
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15
Gently roll the log back and forth to seal the final seam.
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16
Place the loaf, seam side down, in the prepared pan, and slide the lid three-quarters of the way closed.
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17
Let rise in a warm place until the dough is almost touching the lid, 45 to 60 minutes.
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18
Meanwhile, preheat the oven to 425F.
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19
Close the lid completely and bake, rotating pan halfway through, until loaf is light golden brown, about 45 minutes.
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20
Reduce the oven temperature to 350F, close the lid, and continue baking another 30 minutes.
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21
Transfer pan to a wire rack to cool for 10 minutes.
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22
(The bread should have a hollow sound when tapped on the bottom.
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23
If not, continue baking, covered, checking at 5-minute intervals, until the crust is deep golden brown.)
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24
Remove bread from pan, and let cool completely before slicing.
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25
The bread can be wrapped in plastic and kept at room temperature for up to 4 days.
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26
The shaped loaf is placed in a lidded pan and left to rise until the dough almost touches the lid.
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27
Coating the lid with oil prevents any dough that might touch it from sticking.
