Basic white bread

PREP AND COOK TIME 1 HOUR (+ STANDING TIME) MAKES 18 SLICES

Bread is best eaten fresh on day of making or can be frozen for up to 3 months.

3 teaspoons (10g) dried yeast

⅔ cup (160ml) warm water 2 teaspoons caster sugar 2½ cups (375g) plain flour 1 teaspoon table salt

30g butter, melted

½ cup (125ml) warm milk

1 Combine yeast, the water and sugar 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. Knead dough in an electric mixer with the dough hook fitted (follow the mixer’s instruction booklet) or by hand on a floured surface for 10 minutes or until dough is smooth and elastic. Place dough in an oiled large bowl; cover with plastic wrap. Stand in a warm place for 40 minutes or until dough has doubled in size.

3 Preheat oven to 200°C (180°C fanforced). Oil a 10cm deep, 9cm x 22cm bread loaf tin.

4 Knead dough on a floured surface for 1 minute 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 30 minutes or until risen.

5 Bake bread for 30 minutes or until it sounds hollow when tapped. Transfer bread, top-side up, to a wire rack to cool.

Suitable to freeze. Not suitable to microwave.