Combine yeast and warm water in a measuring cup; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 1 cup flour and next 5 ingredients in a large bowl, stirring well.
Add yeast mixture to flour mixture; beat with a mixer at medium speed 2 minutes or until smooth. Gradually add remaining flour to form a soft dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; turn dough out onto a lightly floured surface.
Roll dough into a 12 x 7-inch rectangle.
Roll up dough, starting at short side and pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size.
Preheat oven to 37
Bake at 375 for 35 minutes or until loaf sounds hollow when tapped.
Remove bread from pan immediately; cool on a wire rack.
