Spray the pan and the aluminum band with vegetable oil spray. Set the pan aside.

Shift an oven rack to the middle of the oven and heat the oven to 350° F.

Using an electric mixer, fitted with the paddle attachment, mix the flours, starches, nonfat dry milk, psyllium husk powder, yeast, baking powder, salt, and sugar on low speed until well-blended.

Combine the warm water, eggs, and melted butter.

Slowly add the egg mixture to the dry ingredients, and mix on low speed until the dough comes together. You will notice that as the dough first starts mixing, and for one to two minutes after, the dough will seem to be very thin. As it continues to mix, it will become thicker and the finished dough will have a cookie dough consistency. So, after mixing for a minute or two, increase the speed to medium and mix for about six to seven minutes or until the dough is smooth.

Using a rubber spatula, transfer the dough to the prepared pan.

Using wet fingers or a small wet rubber spatula, gently press the dough into the pan and smooth the top.

Loosely cover the pan with plastic wrap and let the dough rise for 45 minutes to an hour. The dough should rise at least ½ inch above the rim of the pan. To avoid over-proofing, check the progress of the dough at the 45-minute mark. If it’s risen to the ½-inch point, put it in the oven immediately. If it hasn’t risen that far, let it rise another 15 minutes.

Before putting the pan in the oven, remove the plastic wrap and lightly spray the loaf with water.

Place the loaf in the oven and bake until the loaf is golden brown, the crust is firm, and the loaf sounds hollow when tapped. This will take at least 1½ hours. Rotate the pan 180 degrees after the first 45 minutes of baking.

Remove the fully-baked loaf from the oven and place it on a wire rack for 15 minutes. Remove the loaf from the pan and let it cool for an additional two hours.