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 375°.
Bake at 375° for 35 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on a wire rack.