|Flour||5 Cup (80 tbs)|
|Water||1 1⁄2 Cup (24 tbs) (Adjust Quantity As Needed)|
|Fresh yeast/4 teaspoons dry yeast||30 Gram (2 Tablespoons)|
Dissolve sugar in warm water.
Sprinkle yeast and keep covered for 10 minutes.
When it bubbles, add melted butter, mix well and go on adding flour.
Use more warm water if necessary.
The dough should be quite soft.
Knead the dough on lightly floured board for 10 minutes.
Place the dough in a greased tin, cover with a damp cloth, fit a cover and place it in the sun or a warm place to rise till it becomes double in bulk (say for about two or three hours).
After the dough has risen, add salt and knead for five minutes more; shape into two loaves and place in greased loaf tins (6 inch x 3 inch x 4 inch).
Cover and place the tins in warm place for half an hour.
Uncover and brush with milk and melted butter mixture.
Cover and bake in hot (210°C) oven for 10 minutes.
After 10 minutes bring down the oven temperature to 180°C and bake 20 to 25 minutes more.