Add the yeast, sugar, water in a small bowl and mix well and leave aside for 10 mins until it's activated and becomes foamy
Place flour, salt, milk , butter and mix well using a rubber spatula or spoon
Once the yeast has froth, then add the yeast mixture into the flour and mix it with a rubber spatula until fully incorporated
Add oil to the work surface and transfer the dough on to the surface and knead for about 10-15 minutes ( If you have a stand mixer with the dough hook, then use the dough hook which will help to knead the dough easily)
Brush a bowl with oil and place the kneaded dough inside, cover with a cling wrap and let it rest and double in size in a warm area. ( Note: the resting time will depend on the humidity and room temperature)
Once doubled in size knock the air out by punching the dough and dust flour to the work surface and shape it to a square shape and roll it into log shape (See video)
Prepare the bread loaf pan. Butter 1 - 9 x 5 inch loaf pan and set aside,
Once the dough is rolled up, pinch the seams to seal both sides and bottom . Make sure all the seams are on the bottom
Place the bread into the prepared loaf pan container and Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes - 1 hour.
The top of the dough should rise about 1 inch above the rim of your bread loaf pan
Preheat oven to 180C, place the bread in the middle of the oven, and bake for 30-35 minutes.
Remove the pan from the oven, let it cool down in the pan for 10 minutes remove the bread from the pan and keep it on a wire rack to cool down completely.