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A basic bread that's nowhere near as rich and buttery as brioche, but will do if you're trying to cut back on fat and cholesterol.

Lean Brioche Substitute

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/2 cup warm water
2 1/2 cups all-purpose flour
1/4 cup powdered milk
2 tablespoons granulated sugar
1 tablespoon butter, softened
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil

1. Dissolve yeast in warm water (105°F to 115°F).
2. In a large bowl, combine flour, powdered milk, sugar, butter and salt. Make a well in the center and add eggs and oil; mix well. Stir in yeast mixture and mix until a dough forms. Sprinkle flour on a work surface and knead dough for a couple minutes, or until soft and elastic. Place in a lightly greased bowl, turning once to coat and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour.
3. Grease a 9 x 5-inch loaf pan.
4. Punch dough down and knead for 1 minute. Flatten into a 12-inch long rectangle and roll up firmly. Place in prepared loaf pan and allow to rise in a warm place until doubled in size, about 1 hour.
5. Meanwhile preheat oven to 350°F.
6. Brush top with a mixture of egg white and water, if desired.
7. Bake 25 to 30 minutes, or until top is golden brown.

Makes 1 loaf.