Step 1

Activate the yeast. In a bowl, add the warm water and sugar and mix until the sugar dissolves. Once the sugar has dissolved, sprinkle the yeast on top of the water. Don’t mix it, just leave it to activate for about 10-15 minutes. It will become frothy when it is activated.

Step 2

Mix the ingredients together. In a large bowl (or stand mixer or bread machine), mix the flour and salt together. Create a well in the centre and pour in the yeast and softened butter. Mix this together with a wooden spoon or Danish dough whisk until the dough begins to form. Now, you can begin using your hands to combine the remaining flour into the dough.

Step 3

Dough Consistency. Check the dough is not too wet. If it is sticking to the bowl or your hands, add a little bit more flour. If the dough is crumbly, it is too dry. Add a tablespoon of warm water at a time until it feels more workable.

Step 4

Knead. Now that your dough mixture is ready, it’s time to knead. Lightly flour a clean benchtop and place the dough on top. Begin kneading the dough to develop the gluten. To knead, fold the top back over like an envelope, then push the dough away from you with the palm of your hand, quarter-turn the dough and repeat.Knead for 10 minutes or until the dough is smooth, soft, and silky. Pop your finger into the dough, and if it springs out nicely, this is when you know the dough is ready.

Step 5

First Rise. Now, it’s time to let the dough complete its first rise. Lightly grease a large bowl and place the dough ball in, smooth side up. Cover the bowl with a clean, wet tea towel, bowl cover or cling wrap and let it sit in a warm place for at least an hour or two until it’s doubled in size. It may take longer in a cold area or shorter in a hot area.

Step 6

Shape the Dough. Once the dough has doubled in size, knock it back by punching the dough then pour it out onto a lightly floured surface. Knead the dough for 2 minutes. Folding the dough back onto itself like an envelope again. Aim to create a rectangular shape as you knead.Give the long side of the dough a roll on the bench with your hands to create a loaf tin shape. Place the dough into a greased loaf pan with the seam down. Cover and place in a warm spot to rise again. This could take 45 minutes to an hour, but you want it to double in size again. Preheat the oven to 210°C(410°F) fan bake or conventional is fine.

Step 7

Bake and Cool. Dust the top of the bread with flour. Place the bread in the oven and bake for 30 minutes or until the bottom of the loaf sounds hollow when tapped. Cool on a wire rack for at least an hour, then you can slice and enjoy.