Step 1

Whisk water, sugar and yeast together. Allow to stand for 10 minutes until foamy.

Step 2

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt.

Step 3

With the mixer running, add the water and allow to knead in.

Step 4

Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth.

Step 5

Knead for another minuted until the dough comes away from the sides of the bowl.

Step 6

If the dough is still very sticky, add more flour and knead in.

Step 7

The dough should be smooth and soft and only a slight bit sticky.

Step 8

Cover with plastic or a damp tea towel and allow to rise for 1 hour.

Step 9

Once the dough has proofed, press it into rectangle on a lightly floured surface. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.

Step 10

Covere again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.

Step 11

Place in the oven and allow to bake for 30-45 minutes until golden brown and risen. Once baked the bread will sound hollow when tapped on the bottom.

Step 12

Remove, brush with a little butter and allow to cool before slicing.