Whisk together the first 3 ingredients in a large bowl
Dissolve sugar, yeast and 3/4 cup warm water and Set aside for 15 minutes
Once the yeast is all ready, beat the yogurt until smooth and add it to the yeast mix
Gradually sieve in the dry ingredients into the yeast and yogurt mix and keep folding in
Once done start to knead gently for 10-12 minutes with adequate warm water (if comfortable, knead for 2-3 minutes on the working surface after spreading some flour)
Tuck the dough into a ball if you can or make a small round ball as far as you can
Now grease the bowl you used for kneading with 1 tbspn oil
Place the dough gently in the bowl and grease the surface of the dough with 1 tspn oil too
Keep the dough covered for an hour to rise in a warm place(preferably a microwave)
After an hour, your dough should have doubled in size
Punch down the dough gently to release the air inside it
Spread some flour on your working surface and gently knead for another 5 minutes
Roll it into a log and pinch the seams to seal
Grease an 8 inch bread tin with a tbspn of oil and place the dough in it
Keep the dough covered in a warm place for about 30 minutes for it to double once again
After 30 minutes, take the bread tin out and preheat the oven to 190degree celcius
Gently tap the bread tin several times before you put it inside the oven. (Always place the bread tin on the center rack.)
Bake for 30-35 minutes or until it’s crisp on the surface and your knife comes out clean
While your bread cools off, melt the butter and pour or gently brush the surface of the bread with it (this is optional, but mostly the browned surface comes out hard post baking. Brushing butter will soften the surface after the bread cools off, besides giving it a bright brown colour)
Slice and store airtight. This bread can stay out/refrigerated for a week
