For dough: In a bowl of a stand mixer fitted with paddle, combine warm water and yeast; wait 5 – 10 minutes for mixture to foam (proof).

Mix in dry milk, salt and gradually add enough flour to form a workable dough.

Exchange paddle for dough hook. Knead on medium-low speed 5 – 8 minutes or until dough is smooth and elastic.

Place dough in greased bowl and turn to coat. Cover; let rise until doubled, up to 2 ½ hours.

Round dough piece into a smooth ball and let rest, covered for 15 minutes.

In a small saucepan on low heat, mix rice flour and ½ cup water. Heat over low heat, stirring constantly to prevent lumps until just thickened. Set aside to cool to lukewarm. Dissolve salt, sugar and yeast in 2 tablespoons water. Whisk into the cooled rice flour mixture. Add ½ – 1 tablespoon additional water if needed to form a spreadable mixture. The rice paste needs to be thin enough to spread over the loaf; but thick enough not to run off onto the pan. Cover, let set for 30 minutes. Just before using, stir in oil.

Shape dough into a 10 x 3-inch long cylindrical, smooth loaf. Place on greased or parchment-lined baking sheet, cover with lightly sprayed plastic wrap and let rise 45 – 60 minutes.

Near the end of the rise, preheat oven to 425°F. Using a butter knife or off-set metal spatula, gently spread rice paste evenly on the loaf. Bake 35 – 40 minutes, or until golden and internal temperature is 200°F. Rotate pan during baking. Transfer loaf to rack.