Instructions

Method
Measure out the dry bread mix ingredients and place in a sealed container. I find ice-cream containers work well for this.
Using a bread maker, pour in the water, add the butter or oil then add all the bread mix ingredients. Top with yeast. Cook on a normal bread cycle (around three and a quarter hours), using the delay function if you want to have bread ready for the morning.
To make without a breadmaker: Add the yeast to 1 1/4 cups of lukewarm water. Allow to sit for a few minutes.
In a large bowl, combine the dry ingredients. Make a well and pour in the water and yeast mixture, then add the oil or butter. Mix until combined, then knead with your hands for around ten minutes.
Form into a ball, and then place into a greased bowl, cover with cling wrap (or a damp towel) and allow to sit in a warm place for at least two and a half hours or until it doubles in size. Do not rush the proving process.
Remove the dough from the bowl, punch it down and knead for a few minutes. Form it into a ball or oblong shape. Place in a greased or floured bread tin (or cake pan), cover again with cling wrap or a damp towel, and allow to rise again for at least half an hour.
Preheat your oven to 180 Celsius (fan forced). Bake the bread for around 30 minutes or until golden brown. Turn out onto a wire rack to cool.