BREAD BY HAND FOR CONVENTIONAL OVENS:
Place contents of package in large bowl of heavy-duty tabletop mixer. Remove enclosed yeast packet and add yeast to warm milk in separate bowl. Let foam for 5 minutes. ADD eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix. MIX with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary.
Place dough in greased 9"x5" nonstick bread pan. Smooth top of dough with wet spatula. COVER with oiled aluminum foil or plastic wrap and let rise in warm (75°-80°F) place until dough is level with top of pan (approximately 25-35 minutes). Remove cover. BAKE at 375°F for 60-65 minutes (do not under bake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.

VARIATION:
French Bread: Replace vegetable oil with light olive oil, if desired. Mix as directed above. Shape dough into two loaves, each 12" long; in parchment-lined or greased double-loaf French bread pan. Smooth dough with wet spatula. Let rise until almost doubled, about 20-25 minutes. Bake in 375°F oven for 30-35 minutes or until crust is nicely browned. Thoroughly cool on wire rack before slicing.

BREAD BY BREAD MACHINE FOR 1 1/2 LB:
Remove enclosed yeast packet from package. Have all ingredients at room temperature. Follow your specific machine instructions for adding yeast and the liquid and dry ingredients in the proper order. Be sure to whisk milk, eggs, melted butter or oil, and vinegar together until very smooth before adding to bread machine. Set controls for setting recommended by manufacturer or setting you prefer (white bread, basic bread). Remove baked bread from bread machine and cool thoroughly on wire rack before slicing.