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1
Warm the milk but make sure not to make it too hot .
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2
Sieve the flour and the salt into a bowl then add the sugar .
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3
Mix it well .
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4
Mix the yeast with with a little bit of sugar in the warm milk .
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5
Add the olive oil into the mixture.
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6
Then pour the yeast mixture into the bowl .
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7
Using a fork continue to mix the flour with the liquid .
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8
Form a ball then transfer the dough on a lightly floured surface .
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9
Knead for about 10 minutes .
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10
At this stage the dough should still be sticky but don't worry , just wet your palm with some olive oil and continue the kneading process until you form a soft a smooth dough .
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11
Put the dough into a lightly oiled bowl .
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12
Cover with a damp cloth leave to rise in a draft free place forabout 1 1/5 - 2 hours or until the dough is double in size .
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13
Punch down the down .
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14
On a lightly floured surface gently roll up the dough and a rectangular shape with 3/4 cm thickness.
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15
Roll down , shape into loaf and transfer it into a well greased 1 pound tin loaf .
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16
Cover with cloth and let it rise for 45 minutes or until the dough has risen about an inch above the tin.
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17
Bake in preheated oven at 175 C fan force for 30 minutes.
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18
Take it out from the oven , brush the top with the melted butter .
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19
Bake for further 10 minutes.
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20
Transfer the loaf on the cooling rack .
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21
Wait until it's completely cool before slicing it .
