Pour warm water into a small bowl and add the yeast and sugar. Stir until yeast dissolves and leave for 10 minutes to activate. The mixture should bloom or become frothy.
Sift flour and salt into a large bowl. Add in the butter, milk, and yeast mixture and stir.
Transfer the dough onto a floured surface and knead for 10 minutes or until it is smooth and elastic. Or use a stand mixer to do this. If the dough is too wet, add 2-3 tsp of flour and continue to knead.
Shape dough into a ball and place in an oiled large bowl. Cover with cling wrap and leave to rise in a warm place for 40 minutes or until it doubled in size.
Oil a 10 cm (4in) deep, 9cm x 22cm (3 ¾ in x 9in) bread tin. A 9x5-inch loaf pan also works *Note 1. Preheat the oven to 200 C / 400 F.
Tip the dough out onto a floured surface and knead for 1 minute or until smooth. Divide dough in half and roll each into a ball. Place them side by side in bread tin or loaf pan. Dust with a little flour; cover with cling wrap and leave it in a warm place for 20 minutes or until risen.
Bake bread in a preheated oven for 30 minutes or until it sounds hollow when tapped. Transfer onto a wire rack to cool. Enjoy it fresh!