In a large mixing bowl, dissolve the yeast and 1 teaspoon sugar in 60 ml water; let stand for 10 minutes.

Add salt and remaining water to yeast mixture. Stir in 400 g of the flour; beat until smooth. Add enough remaining flour to for a soft dough. Turned onto a floured surface; Knead until smooth and elastic, about 6-8 minutes. Place dough in an oiled bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.

combine that cornflour and milk and mix until smooth.

Punch down dough; shape into two loaves. Place in two oiled 1 kg loaf tins. Cover with 'tiger paste' (gently brush it on liberally with a pastry brush) Cover and let rise until doubled, about 1 hour

Bake at 180c for 35-40 minutes. you'll see the 'tiger markings' appear on the crust as it bakes. once bread is done, remove from tins and cool on wire racks.