Insert metal blade. Add yeast and 1 cup flour. With motor running, pour water rapidly through feed tube; process 15 seconds. Scrape work bowl and process 15 seconds more. Scrape bowl, replace cover, and let stand 15 minutes. After 15 minutes, add oil, molasses, salt and egg; process until blended, about 15 seconds. Transfer mixture to 2-cup measure. Remove metal blade and insert dough blade. Add remaining flour to work bowl. With motor running, pour mixture slowly through feed tube, about 20 seconds. Process 1 more minute then let stand 1 minute. Process until dough is moist and sticky and very elastic, about 1 1/2 minutes. If necessary, add more flour or water to correct consistency. Transfer dough to floured large plastic food storage bag. Squeeze air out: twist tie at top and let rise until doubled, about 45 minutes. Turn dough onto lightly floured surface and shape into loaf. Place in greased 8 1/2 x 4 1/4 x 3" loaf pan. Cover loosely with lightly oiled plastic wrap and let rise until doubled, 30 to 35 minutes. Preheat oven to 375. Bake until well-browned and sounds hollow when tapped on bottom, about 30 to 35 minutes. Cool on wire rack.