Warm mixing basin, put in sifted flours, mix well, add butter.

Mix yeast with sugar, add tepid water and milk.

Make a well in flour, pour in liquid.

Use wooden spoon to mix to a smooth dough, add salt gradually.

Cover with a cloth, leave in warm place until size doubles, about 1 hour.

Remove from bowl, knead well on floured board until soft, not sticky.

Divide in two, shape into leaves, put into greased tins, fill to about 2/3rds.

If making a round or 'cottage' loaf, the tins are not needed.

Cover, leave again in warm place for about 3/4 hour.

When dough rises to near top of pans it is ready to bake.

Bake in oven at 400°F (205 °C) for 10 minutes.

Lower heat to 350°F (180 °C), bake for about 35 minutes.

If properly cooked, loaf will sound hollow when tapped on bottom.

For white bread use 6 cups white flour, 1 cup mixed tepid milk and water.

being a good example. This is not a difficult bread to make and as is so often the case with national cuisines, it's a perfect accompaniment with other Scottish dishes.