In a small bowl, add 1 tbsp sugar to 1/2 cup of lukewarm water. Stir to dissolve. Sprinkle on yeast, stir, and let stand for about 10 minutes or until foamy. Stir well.
Add flour to a large mixing bowl, add salt and mix with your hands to combine. Make a well in the middle, pour in yeast mixture, and start folding in the yeast with your fingers or a wooden spoon.
When yeast is just incorporated, make another well in your flour mixture. Add warm milk and melted butter. Mix with your hands or a wooden spoon to combine.
Gradually add 1 cup of warm water to the mixture, brining the dough together with your hands. Add the rest of the warm water as necessary, gathering all of the flour into the dough. You should have a soft dough that doesn't stick to the side of your bowl.
Dust your work area with some of your extra flour. Turn out the dough onto the floured surface, and shape it into a ball. Knead the dough until it is smooth and elastic. This takes about 5-10 minutes.
Lightly grease a bowl with butter, cooking spray, or a flavourless oil. Add dough to bowl and turn over to coat. Cover with plastic wrap or a damp tea towel.
Place the dough in a warm place and let rise for about 45-60 minutes. The dough should become doubled in size.
Punch down the dough to remove the air, then turn out onto your work floured work surface. Divide the dough into 2 equal portions. Need each portion for a couple of minutes and shape into a loaf.
Place each loaf into its own greased 9.25 x 5.25 x 2.75 loaf pan. Cover with a tea towel and place in a warm place to rise again for 45-60 minutes. Once dough has risen to about 3cm above the top of the pan and has filled the pan completely, it's time to bake.
Preheat oven to 425°F. Bake on the lower oven rack for 20-30 minutes*. Each loaf should be golden brown with a firm crust. Cool the loaves on wire racks.
For this recipe, we used two 9.25 x 5.25 x 2.75 non-stick loaf pans. If your pans are another size, the amount of dough may be more than will fit. Please check the dimensions of your loaf pan. *Please note that the baking time may vary depending on the type of loaf pan you use (dark or light) and the actual temperature of your oven. We used dark non-stick pans, and our loaves only took 21 minutes to cook.This recipe does not contain eggs. Please note that the nutritional information for this recipe is only an estimate, and has been calculated using a plugin.