Mix 4 tsp sugar and 1.5 tsp yeast into 1 cup of lukewarm water. Let the mixture rise for 15 minutes. The mixture should have risen if the yeast is not expired. Please do not cover yeast mixture at this stage as it may hamper with the yeast breeding conditions.

Take a separate bowl and put in 2.5 cups of flour, 1.5 tbsp of milk powder, 1.5 tsp salt and mix.

Pour in 3 tbsp olive oil and yeast mixture and mix until rough sticky dough forms.

Keep kneading dough for atleast 20 minutes. A standing mixer can be used for this process.

Once the dough tightens with smooth surface, massage lightly with olive oil and cover the bowl with cling film. Place in a warm draft free place for 1 - 1.5 hours to rest.

After proving time, pick the dough facing upwards and place it on top of a lightly dusted (with flour) kitchen surface. Shape into a loaf and place in loaf tin. Let it rise for another 1 hour.

Pre-heat over at 200 degrees for 5 minutes. Bake at 200 degree Celsius for 25 minutes until cooked. In case of older ovens, turn on bottom rod for 20 minutes and top rod for another 5 minutes for colour. Enjoy with butter, jams or as garlic bread.