- 3 tsps (10 g) dried yeast
- 2 tsps caster (superfine) sugar
- ⅔ cup (160 ml) warm water
- 2½ cups (375 g) plain (all-purpose) flour
- 1 tsp salt
- 30 g butter, melted
- ½ cup (125ml) warm milk
Whisk yeast, sugar and the water in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 mins or until mixture is frothy.
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 mins or until dough is smooth and elastic. Place dough into an oiled large bowl. Cover; stand in a warm place for 1 hr or until dough has doubled in size.
Preheat oven to 200 C. Oil a 10cm deep, 9 cm x 22 cm bread loaf tin.
Turn dough onto a floured surface; knead for 1 min or 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 with plastic wrap. Stand in a warm place for 20 mins or until dough has doubled in size.
Bake bread for 45 mins or until it sounds hollow when tapped. Turn onto a wire rack to cool.
TIP Bread can be frozen or as a whole loaf for up to three months.