As a reminder to the kosher consumer, all milk-containing breads need to be carefully distinguished by their shape or some marking so that you don't confuse them with pareve breads and serve them in error with meat meals.
Yield: 1 loaf in a 9" by 5" loaf pan
Soften the yeast in 1/8 cup warm water and add with the next 6 ingredients to the bowl of a food processor fitted with the plastic blade. Turn on the motor, and mix well while adding the buttermilk or water. Knead briefly until the dough begins to lose its stickiness. If needed, add more water or flour until the dough forms a ball on the blade and is beginning to have a smooth, not dry texture. Grease a large bowl with 1 T. oil, put the dough in the bowl, and turn to coat it in oil. Cover the bowl with plastic wrap. Let the dough rise for 1.5 hrs. Punch down, and shape the dough into a smooth loaf to fit into the prepared pan. Cover the pan with plastic wrap, and allow to rise for 40 min. Bake for 35-40 minutes. Remove from the pan, and cool 15-20 min. on a rack before serving.