White Bread^★ Women’s Weekly

• 3 tsp yeast
• 160 ml warm water
• 2 tsp sugar
• 375 g flour
• 1 tsp salt
• 30 g butter, melted
• 125 ml warm milk

Combine all ingredients in a large bowl to form soft sticky dough.

Turn onto floured surface and knead for 10 minutes, until dough is elastic and smooth.

Set dough in oiled bowl and cover. Let rise for 45 minutes or until doubled in size.

Preheat oven to 200C and oil a loaf tin.

Knead dough for a minute, then divide in two. Roll each half into a ball, and place balls side by side in tin.

Stand in warm place for 20 minutes, until doubled.

Bake for 30 minutes, or until dough sounds hollow when tapped.