Easy bread

Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.

Add the sugar and butter.

Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.

Stir in an additional 1 to 2 cups flour, until dough pulls away cleanly from the sides of the bowl.

Knead on floured surface, adding additional flour if required, until dough is smooth and elastic, about 10 minutes.

Place dough in large greased bowl and cover loosely with a clean, damp dish towel. Allow to rise in warm place until doubled in size, 30 to 45 minutes.

Lightly oil a 23 x 13cm loaf tin.

Punch down the dough and shape it into a loaf or into 6 balls (to make rolls).

Place in prepared tin, cover loosely with clean, damp tea towel, and let rise in warm place until doubled in size, 30 to 45 minutes.

Bake at 180°C for 40 to 45 minutes or until bread sounds hollow when lightly tapped.