1 (8 ounce) package yeast breads, divided
2 cups warm milk
4 cups bread flour
3 teaspoons salt
1 teaspoon dry bread machine yeast
1 egg, lightly beaten
1 cup warm water (165 degrees F or 120 degrees C)
4 tablespoons canola oil
2 tablespoons agave nectar
Preheat oven to 350 degrees F (175 degrees C). Lightly flour the pan lined with foil. In a large bowl, dissolve the yeast in warm milk. Let stand until creamy, about 10 minutes.
Place bread flour into a small bowl and remove from the pan. Slowly pour bread flour into the pan, mixing well. Stir milk and remaining ingredients into the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, turn to coat with oil, and knead until smooth again. Cover the pan with foil and put on the preheated oven for about 40 minutes, or until you see a slight browning.