Instructions

1. Stir the yeast, sugar and milk together. Cover. Set aside in a warm, draught-free place for 10 minutes or until the mixture starts to froth. Stir in the oil.
2. Grease an 11 x 21cm (base), 6.5cm deep loaf pan. Preheat oven to 180°C. Combine the flour, caraway seeds and yeast mixture until smooth.
3. Spoon into the greased pan. Use the back of a wet spoon to spread evenly over the pan. Cover and set aside in a warm, draught-free place for 1-1 1/2 hours or until the dough rises and almost doubles in size.
4. Bake for 30-35 minutes or until light golden and cooked through. Transfer to a wire rack to cool. Serve with ham and chutney.