1. Mix sugar and yeast and pour half of the Luke warm water and stir with a spoon till it is well combined and place in a warm cabinet on top of your stove for 10- 15 minutes, until it is frothy. Grease the bread loaf tin with butter or cooking spray.
2. In a large mixing bowl, put the flour and add the yeast mixture and mix it well and add the rest of the water and knead until the dough comes together.
3. Place the dough into a clean work surface and knead well in stretching motions, pulling the dough with one hand and pushing with another and continue for 5 minutes.
4. Rub the butter and salt together with finger until it is creamy and incorporate the two into the dough and knead again till all the butter is worked into it and the dough obtained is smooth and pliable one.
5. Make the dough into a ball and cover it with a moist muslin cloth and allow the dough to rise (proofing) about 1 hour and it will double the size.
6. Punch a hole in the dough and fold the dough and again knead briefly. Lay the dough on a floured area and spread in half inch thickness. Roll the dough and tuck the edges and put it into a bread loaf pan.
7. Allow the dough to rise again for 45 minutes to one hour and the dough rise again and got doubled. Brush the crust of the dough with milk.
8. Bake for 35 to 40 minutes until a golden brown color appears on the top and remove from the oven and immediately brush the top with melted butter.
After 1 hour, the size of the dough gets doubled
After 45 minutes, the dough in the loaf gets doubled again