Add 2 teaspoons sugar to 1 cup luke warm water. Mix well to dissolve. Add 1 1/2 teaspoons active dry yeast and keep aside for 15 minutes.

Once the yeast is active add 2 1/4 cups flour, a pinch of salt and mix well. Start kneading now. Knead very well and make a very soft and slightly sticky dough. You may have to add 1/8-1/4 cup additional water. Add according the quality of your flour.

Set the dough aside for 1.5 to 2 hours.

once the dough is doubled, punch it back and knead for 5 more minutes.

Take the dough and place it on the working counter. Sprinkle some flour if needed and roll into thick circle. Roll the circle into a tight log.

Place the shaped log into a loaf tin very carefully. Cover with a damp towel and set for second rising.

Once the dough is raised in the tin preheat the oven at 200C for 10 minutes. Brush some water or milk over the top of the shaped loaf if required. Place the tin and bake for 35-40 minutes. The top will turn golden brown and should hallow on tapping. Let cool for 20 minutes before slicing.