1. Oil a 12cm x 22cm loaf pan.
2. Dissolve yeast in honey and 1 / 4 cup warm water in a small bowl. Stand in warm place for 5 minutes.
3. Sift flour and salt into a large bowl. Make a well in the centre. Add honey mixture and remaining water. Using your hand, mix together to form a sticky dough.
4. Divide dough into four equal portions. Tint each a different colour using food colourings. Knead each dough portion gently to distribute colour evenly. Place dough portions into a large bowl. Cover with plastic wrap. Stand bowl in warm place for about 1½ hours, or until dough has tripled in size and become one.
5. Turn dough onto a lightly floured surface. Gently fold one side of dough over the other to create
a swirled effect. Shape into a loaf. Place in prepared pan. Cover with clean tea towel. Stand pan in warm place for 30 minutes, or until doubled in size. Brush top with milk.
6. Cook in a moderately hot oven (190C) for 45 minutes, or until loaf sounds hollow when tapped. Turn onto a wire rack to cool.
7. Serve bread buttered. Decorate with hundreds and thousands.

Tip: Do not over-fold dough portions or colours will not be bright once cooked. Bread is best eaten on the day it's made, or sliced and toasted. It can be sliced and frozen for up to one month.
Any food colouring combinations can be used in this recipe.