Sweet white bread

Proof the yeast: dissolve sugar and yeast in warm water and stand 5 to 10 minutes until bubbly; if not, the yeast is dead or the water was too hot.

Knead 10 to 12 minutes on a lightly floured surface, without overdoing the flour, until smooth and elastic; test by gently stretching.

Cover the bowl and rise until doubled or almost tripled, about one to one and a half hours.

Punch down and turn out onto a work surface; divide into four equal parts.

Knead each piece a few seconds and shape into an oval loaf the length of the pan.

Grease the pan with butter, margarine or oil, dust with flour; rise another 30 to 40 minutes until doubled or almost tripled.

Preheat the oven to 350 with a pan of water in it for steam.

Bake about 20 to 30 minutes; done when an inserted skewer comes out clean, otherwise 5 or 10 minutes more.

Rub butter over the hot loaves; cool completely before serving.