First proof the yeast. Mix the yeast and a teaspoon of sugar with the warm milk and keep aside for about 5 to 10 minutes. It should be frothy.

Put this and all the other ingredients, except the raisins/ sultanas and melted butter into the bowl of a processor or kitchen machine. Knead, with enough water, into a soft smooth elastic dough. You can knead by hand as well. Transfer the dough to well-oiled bowl and cover loosely. Let it rise till double in volume, about 1 ½ to 2 hours or so.

Put the dough onto a floured counter. Flatten the dough and mix in the raisins/ sultanas. Shape the dough into a loaf and place in a greased approx. 8” x 4.5” loaf tin. Loosely cover and let it rise for about 45 minutes or till the top of the dough has just risen over the top.

Bake it at 190C (375F) for about 25 to 30 minutes or till the bread is done and the top is a nice deep brown. Remove from the oven and brush the top with melted butter. Let it rest for about 7 to 10 minutes. Remove from the tin and cool completely on a rack before slicing.

Slice and serve plain or toasted with bread and sliced bananas.