Take lukewarm water in a bowl. Add sugar and add yeast. Mix it properly and keep it aside for 10 minutes or until the yeast activates.

In a mixing bowl, take all-purpose flour. Add salt to flour and mix it well.

Add activated yeast solution and mix it. Add water and keep mixing the flour to make the dough. The dough will initially be sticky.

Take the dough out on the dusted surface. Add oil to the dough and gently fold the dough. Knead the dough again for about 10-15 minutes.

After about 10-15 minutes the dough will become elastic but non-sticky and will have superior texture. Take a bowl, grease it with some oil and place the dough in the bowl. Cover the dough with a kitchen towel.

Keep the dough for the first rise for 30-40 minutes or until it doubles in volume.

After 40 minutes the dough volume will double. Remove the kitchen towel and punch the dough to release the air.

Knead the dough again for about 5 minutes. Keep the dough on a dusted surface for rolling. Take a loaf tin and place parchment paper in it or grease the tin with butter/oil. Spread the dough and start rolling the dough. Shape it into a loaf.

Place the dough in the tin. Cover the tin with cling wrap and again let the dough rest until it reaches to the rim of the tin.

Keep your oven for preheating at 200 °C for 10 minutes. Meanwhile, brush the dough with milk and bake it in a preheated oven at 200 °C for 35 minutes.

After 35 minutes, take the loaf tin out from the oven. Immediately de-mold the bread and place it on a cooling rack.

After 2 hrs slice the bread and serve.