Proof the active dried yeast in a little warm milk or water mixed with the sugar. If using instant yeast you can avoid this step and add it directly to the flour.

Knead by hand if you prefer but I always use a machine if I can and finish off the last bit of kneading by hand. Put all the ingredients except the milk in the bowl of your kneading machine. Run a couple of times to mix well. Add half the milk or water first and start kneading. Then add as much of the milk or water, as required, for a soft, smooth and elastic dough. If your ambient temperature is on the lower side, you may use lukewarm milk or water.

Turn the dough out onto your working surface and finish the kneading. Shape into a ball and place in a well-oiled bowl, turning to coat it well. Cover loosely and let it rise till it is double in size.This should take about 1.5 hours or so depending on room temperature.

Lightly knead the risen dough to deflate. Shape it into a round or rectangular loaf. Place on a greased baking tray. Cover loosely and let it rise for about 45 minutes or double in size.

Lightly dust the top of the shaped dough with flour. Using a sharp blade, score the top of the dough somewhat deeply in a criss-cross pattern.

Bake at 200C (400F) until golden brown and it sounds hollow when tapped. Cool completely on a rack. Cut into squares or slices to serve.