Place yeast, sugar and warm water in a mixer bowl. Allow to sit until the yeast froths (5-10 minutes).
Add flour and salt and mix on low until ingredients start to incorporate. Keep mixer going as you add softened butter, a couple of cubes at a time.
Turn mixer up to level 1 and allow machine to knead dough for 10 minutes. Dough should be smooth and soft and pull away from sides of bowl.
Oil bowl lightly, cover with plastic wrap and leave in warm place until dough has doubled in size (may take 45 minutes to 1.5 hours or even longer if placed in a cool place).
Divide dough into 2. On a lightly floured surface, press each piece out with your hands into a rectangle shape. Roll the rectangle starting at one short end, tucking in ends a little as you go. Pinch the seam lightly. Place in baking tin lined with parchment paper with seam side down. Do the same to the other loaf. (Don’t fuss over this part, just try to get a seam at the bottom)
Cover lightly with plastic wrap and leave until risen, this can take 20 minutes to 1 hour, depending on room temperature.
Preheat oven to 200C (fan forced) or 210 conventional.
Bake loaves for 35mins.Allow to cool on a rack before cutting.
