Combine the milk and the butter in a heat-resistant cup and microwave at 500 W for 30 seconds or until warm to the touch.
Place the flour in a heat-resistant bowl. Put the yeast on top of the flour. Add the sugar and salt away from the yeast.
Pour in Step 1, aiming for the yeast. Leave it just like that for 1 minute.
Knead it and bring it all together for 3 minutes while occasionally knocking the bowl against the counter.
Cover the surfaces of the dough with plastic wrap and then cover the bowl with plastic wrap. Microwave for 2 minutes at 150 W.
Remove from the microwave and let it rise. (About 30 minutes.) To check the rising, see the bubbles on the bottom of the bowl.
Another way to check the rising is if you poke the dough with a floured finger and the hole doesn't fill in. That means it's ready!
Grease the pan with shortening. Divide the dough into 4 portions, round them, and place into the pan. You don't need to let the dough rest here.
Let the dough rise a second time until doubled in size. I usually use the bread rising function of my oven, 20 minutes at 40°C.
Bake it without preheating the oven! As the oven is heating to 190°C, when it reaches 100°C, place the dough inside. Leave in the oven until it has reached 190°C.
Once the oven has reached 190°C, bake the bread for 15 minutes. (The amount of time it takes to bake will depend on your oven, so keep an eye on it until the very end.)
Story Behind this Recipe
I ran out of bread for the next morning! And to make things worse, I have no time! So I wondered if I could just shorten the time it takes to make my usual bread and came up with this recipe.
Baking the bread from a cold start (baking from a low temperature) helps the yeast to perform at it's maximum strength and allows the dough to rise very well. The times will change depending on the temperature, dough temperature, etc. so keep your eye on it as it rises.