Mix yeast and warm milk together in a large bowl. Allow to sit for 5 minutes. The mixture should be frothy after this time – if not, the yeast is dead and you have to start over.
Add melted butter, flour, sugar and salt and work until you have a smooth dough. It’s supposed to be a little loose. Cover the bowl with plastic wrap and allow the dough to rise for about 40 minutes, or until it has doubled in size.
Preheat the oven to 215°C. Take 2 loaf tins and grease well with extra melted butter. Divide dough in half and place 1 half in each tin. Allow dough to rise again for 20 minutes.
Using a sharp knife, cut a criss-cross pattern on top of each dough and sprinkle with pepper. Bake for about 30 minutes, or until golden.
Allow to cool on a wire rack before serving.