- Whisk yeast, sugar and warm water together in a medium bowl. Leave for 10 minutes, until frothy on top.
- Combine yeast mixture, salt, flour, butter and milk powder in the bowl of a stand mixer. Using the dough hook attachment, knead for 5-10 minutes until dough is smooth and elastic. If you don't have a stand mixer, you can knead by hand (this should take approximately 15 minutes).
- Cover the bowl and leave the dough in a warm place to rise until doubled in size (between 1 & 1/2 - 2 & 1/2 hours).
- Lightly grease a large heavy-duty loaf tin. Punch down the dough to release the air and shape into a log. Place in the prepared tin. Cover loosely (greased cling film works well) and return to a warm place to rise until doubled in size again - approximately 1 hour.
- Preheat oven to 200 °C bake. Bake bread for 30 minutes, until golden brown and loaf sound hollow when tapped. Remove from tin onto a wire rack to cool before slicing and serving.
- Put the ingredients into the bread pan in the order listed.
- Select the appropriate setting for a large white loaf. Press start.
If the crust is not completely baked (soft and pale) on the top, reduce the water measurement by 2 Tbsps for your next loaf. If the crust is uneven and knotted on the top, increase the water measurement by 2 Tbsps for subsequent loaves.
Store in an airtight container at room temperature for a few days, or slice and freeze the loaf.