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In small bowl, combine yeast with lukewarm milk, sugar and lukewarm water; let stand 10 minutes, until dissolved. In large bowl or food processor, combine flour and salt; add yeast mixture. Mix well, or process 1 minute. If mixing by hand, sprinkle work surface with 1 tablespoon reserved flour; turn dough out onto prepared work surface and knead until dough is smooth and no longer sticky, about 10 minutes. Spray large bowl with nonstick cooking spray; place dough in bowl.  Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place until dough doubles in volume, about 40-50 minutes. Punch down dough; sprinkle work surface with 1 tablespoon reserved flour. Turn dough out onto prepared work surface. Pat into an 8 x 12" rectangle. Fold into thirds lengthwise, pinching seams to seal, and form into an 8" loaf. Spray an 8 x 4" loaf pan with nonstick cooking spray. Place dough in pan, seam-side down. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until dough doubles in volume, about 35-40 minutes. Brush bread with 1 teaspoon skim milk and place on center oven rack. Set oven to 425ºF and bake 20 minutes. Lower heat to 375ºF and bake about 25-30 minutes more, until bread is golden brown and loaf sounds hollow when tapped. Turn out onto a rack and cool thoroughly before slicing. Makes 16 servings