Turn on the oven light.

(This will raise the temperature of your oven high enough to properly "proof" your dough in later steps).

Add yeast to water. Allow to sit for 5-10 minutes.

—Look for foam indicating that yeast is viable.

To the bowl of the standing mixer, add powdered milk, melted butter, salt and sugar.

—Wisk to combine.

Add water/yeast and wisk again.

First Mix:

Add flour to mixing bowl and using the lowest setting, mix until dough is shaggy.

—Stop the mixer and let stand for 10 minutes.

(This will allow the protein chains to rest and align and helps develop the soft, spongy crumb that is typical in white bread).

Second Mix:

After 10 minutes, start the mixer again and mix on number 2 speed for 7 minutes.

(At the end of 7 minutes mix cycle, the dough should be off the bottom and walls of the mixing bowl and not feel sticky and should also be very smooth).

First Proofing:

Remove bowl from stand mixer and put in the oven for 30 minutes.

(This is why we turned on the oven light. The temperature of the oven is now perfect to help your dough rise).

Second Proofing:

--Cover bowl and put dough back in oven for 30 minutes or until it has doubled in size.

Take dough from oven and put on a large wooden cutting board. Flour the surface of board and gently stretch out the dough into a large rectangle that is twice the length of the cutting board.

Starting on the long side, fold dough towards the middle and repeat with the other side, making sure to overlap.

Fold under the ends until the dough can be put into a 9x5 baking pan. —once inside the pan, use your fingers to evenly tuck under the ends and sides. You want to try to make as much surface tension as possible.

Bake at 325°F for 25 minutes or until golden brown on top.