Measure the first six ingredients into a large bowl. Add 1½ cups of the measure high-grade flour and mix thoroughly. Cover and leave for 15 minutes or longer in a warm place.  

Stir in the remaining flour, adding a little extra warm water or high-grade flour if necessary, to make the dough just firm enough to knead.

Knead with the dough hook of an electric mixer of by hand on a lightly floured surface for 10 minutes, adding extra flour if necessary, until the dough forms a soft ball which springs back when pressed gently.

Turn the dough in 2-3 teaspoons of oil in the cleaned, dry bowl, cover with cling film and leave in a warm draught-free place for about 30 minutes.

Knead the oiled dough lightly in the bowl for a minute, then pat it into a square a little longer than the baking pan. Roll dough into a cylinder, then put into the sprayed or buttered bread pan, pressing it into the corners and leveling the top.

Leave to rise, in a warm, draught-free place for about an hour, or until double its original size.

If desired, brush with milk or egg glaze and sprinkle with sesame seeds, then bake at 200^oC for about 30 minutes or loaf has a browned bottom and sides and sounds hollow when tapped.