Vegetable oil or melted butter or margarine

Combine 1/4 cup of the water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, dry milk, butter and salt into work bowl. Process until mixed, about 15 seconds.

Add yeast mixture to flour mixture. Process until blended, about 10 seconds.

Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.

Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.

Punch down dough. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Brush with oil. Let stand in warm place until doubled, 45 - 60 minutes.

Heat oven to 375 F. Bake until golden and loaf sounds hollow when tapped, 25 - 30 minutes.

Remove immediately from pan. Brush crust with oil, if desired. Cool on wire rack.

Refrigerator White Bread: Prepare dough as directed for White Bread. Eliminate first rising period. Shape dough and place in loaf pan as directed for White Bread. Brush vegetable oil over dough and cover tightly with plastic wrap. Let stand at room temperature 20 minutes, then refrigerate 4 to 24 hours. Uncover and let stand at room temperature 30 minutes. Bake as directed for White Bread.

Cinnamon Swirl Loaf: Prepare dough as directed for White Bread through first rising. Punch down dough. Roll out dough into an 8x16-inch rectangle. Mix 1 tablespoon sugar and 2 teaspoons ground cinnamon and sprinkle over rectangle. Roll up dough jelly-roll fashion. Pinch seam to seal. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let dough rise and bake as directed for White Bread.

Butter Crust Bread: Prepare dough, let rise, shape and place in loaf pan as directed for White Bread. Cut a 7-inch slash in top of bread using processor's steel blade, sharp knife or razor blade. Drizzle 1 to 2 tablespoons melted butter all along the slash. Let dough rise and bake as directed for White Bread.

Food Processor Bread Book From the collection of Jim Vorheis