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In a small bowl, mix the warm water with the sugar and yeast. Stir gently and let it sit for about 5–10 minutes until foamy.
In a large mixing bowl, combine the flour and salt.
Add the softened butter and mix it into the flour with your hands until crumbly.
Pour in the yeast mixture and mix with an until a dough forms.
If using a mixer mix for 10 mins with the hook attachment if not. Transfer the dough to a lightly floured surface and knead for about 10–12 minutes, until smooth and elastic. You can also knead in 1 tbsp of oil towards the end to make the dough extra soft.
Place the dough in a lightly greased bowl, cover it with a damp cloth or cling film, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, tump down the dough and shape it into a log to fit in a greased loaf tin (about 9x5 inches) or into a round shape and into the same size oven did.
Cover it loosely with a damp cloth and let it rise again for 1 hour.
Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Brush the top of the loaf with milk for a golden finish.
Bake for 35-45 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and allow to cool on a wire rack before slicing.