Ingredients
Method
1.Whisk yeast, sugar and the water in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
2.Sift flour and salt into a large bowl; stir in butter, milk and yeast mixture to a soft dough. Knead dough on a floured surface for 10 minutes or until dough is smooth and elastic. Place dough into an oiled large bowl. Cover; stand in a warm place for 1 hour or until dough has doubled in size.
3.Preheat oven to 200°C. Oil a 10cm deep, 9cm x 15cm bread tin.
4.Knead dough on a floured surface until smooth. Divide dough in half. Roll each half into a ball; place side-by-side in bread tin. Dust with a little extra flour. Cover; stand in a warm place for 20 minutes or until dough has risen.
5.Bake bread for 45 minutes or until it sounds hollow when tapped. Turn onto a wire rack to cool.
Bread can be frozen or as a whole loaf for up to three months.
Note
