Weight Watchers classic white bread

I made this bread from my weight watchers cook book within the last few weeks and it was simply heaven!

Weight Watchers Classic White Bread

Makes 16 servings

1/2 cup lukewarm (105-115 F) fat-free milk
1/4 cup lukewarm (105-115 F) water
2 teaspoons sugar
1 envelope active dry yeast
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon fat-free milk

1. In a small bowl, combine the lukewarm milk, water, and sugar; sprinkle with the yeast. Let stand until foamy, about 10 minutes.

2. In a food processor, combine the flour and salt.  With the machine running, scrape the yeast mixture through the food tube just until the dough forms a ball.  Knead the dough by pulsing until it is smooth and no longer sticky, about 30 times.

3. Spray a large bowl with nonstick spray; lace the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft free place until it doubles in volume, 40-50 minutes.

4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; pat into a 8X12-inch rectangle. Fold into thirds lengthwise, pinching the seams to seal, and form into an 8 inch loaf.  Spray an 8x4-inch loaf pan with nonstick spray.  Place the dough in the pan, seam-side down; cover with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubled in volume, 35-40 minutes.
Preheat the oven to 425 F.

5. Brush the bread with the teaspoon of milk.  Bake on the center oven rack about 20 minutes; reduce the oven temperature to 375 F. Bake until the bread is golden brown, 25-30 minutes longer.  Remove the bread from pan and cool completely on a rack.

Per serving: (1/16 of loaf):  58 Cal, 0g Fat, 0g Sat Fat, 0g Trans Fat, 0mg Chol, 138mg sodium, 12g carb, 0g Fib, 2g Protein, 13mg Calc.
POINTS value: 1