Cream yeast with sugar and warm milk in a jug. In a bowl, mix together the flour and salt, and then add the butter, the yeast liquid and the egg. Mix well.

Turn onto a floured surface and knead well. Shape to fit 2 greased 6" cake tins or souffle dishes. Cover and leave in a warm place for about 45 minutes or until dough has risen to the top of the tins.

Brush with a little beatne egg and bake for 30 minutes at 220 °C.

To serve, split horizontally in 4 slices while still hot. Spread with butter and replace slices, cut into wedges, cover with a damp cloth and put into a warm oven until the butter has melted.