Adding yeast to this bread mixture makes it a light loaf with an added tang flavor.

INGREDIENTS

1 (.25-ounce) package active dry yeast
1/4 cup warm water (about 110°F / 45°C)
1 cup milk, scalded and cooled to about 110°F / 45°C
3 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons butter or margarine

• Dissolve yeast in warm water, leaving it to stand for about 5 minutes. Mix in milk and reserve to proof.
• Combine 3 cups flour with baking powder and salt in a large bowl. Cut in butter into the mixture using pastry blender or rub butter into the mixture using your fingers. Add the yeast mixture to make dough, stirring until moistened.
• Turn dough over to a lightly floured surface. Knead for 10 minutes or until smooth. Form the dough into a 5 to 6-inch diameter round.
• Sprinkle it with flour before setting in an 8-inch greased round cake pan. Score the top with an "x" mark to about half inch deep and 3 inches long at the center.
• Set the pan over to the lowest rack portion and bake at 375 degrees F for about 55 minutes. Invert on a wire rack and cool slightly.
• Enjoy the bread warm.
• Makes one loaf.