Brush a loaf pan with melted butter to lightly grease.

Place the plain flour, dried yeast, and salt in a large bowl and mix well to combine. Now make a well (a hole) in the centre of your dry ingredients. Now pour the lukewarm water into the well. (This water needs to be lukewarm to activate the yeast and encourage it to grow. And if the water is too hot you will kill the yeast.)

Use a wooden spoon to stir until combined, and then use your hands to bring the dough together in the bowl.

Turn the dough on to a lightly floured surface and then knead for 8-13 minutes, or until smooth and elastic.

Shape the dough into a ball and brush a large bowl with melted butter to grease. Then place the dough in the bowl, and turn it over to lightly cover the dough surface with the butter. This will stop the surface of the dough ball drying out. Now cover the bowl with a damp tea towel or plastic wrap, and then place it in a draft - free area to allow the dough to rise. (But if the area is too hot it will kill the yeast.

Leave the dough in it’s spot until it’s double it’s size. (It should take about 45-75 minutes until it’s double it’s size.

Once the dough has doubled in size, punch the dough ball down.

Turn the dough back onto a lightly floured surface, and knead for 2 - 3 minutes.

Preheat the oven 200 degrees celsius.

Now put your dough into your loaf tin and then let it rise again in a draft - free place, and let it rise until it’s 1 cm taller than the loaf tin it’s in.

Now put your loaf tin with the dough into your preheated oven and let it bake for 30 minutes or until golden and cooked through.

After baked quickly flip your baked bread onto a cooling rack.

ENJOY! :)