Mix the Sugar in the lukewarm Milk. When it is dissolved completely, sprinkle the Dry Yeast on the surface of the milk. Give it a gentle stir, and let it bloom. For this keep it aside at a warm place for 5-7 minutes. Once you see that it has become frothy, it is ready to go into the dry ingredients.

For the dry ingredients, take a mixing bowl, and add All-Purpose Flour, Salt, and Butter/Oil. Mix these well.

Now, add the Yeast mixture into the dry ingredients and mix it well. You may use your Electric Hand-Mixer at this stage, but I find a Wooden Spoon much better. Otherwise, if you have an Electric Stand Mixer, then use the paddle attachment for better results.

Keep mixing till all the dry ingredients have been mixed with the wet ingredients, and the dough has become pasty and sticky.

Dust your kitchen top with some Flour, and turn the dough onto it. Now, knead it with both hands for 8-10 minutes. If you find your dough sticking to the surface, dust some more flour and knead it thoroughly. However, don't use excessive flour or your Bread will be tough. Keep it under 1/4th cup of Flour.

Once you see that the dough has become soft and supple, you know that it is done. Its surface should be smooth and upon pulling it should be elastic.

Take the bowl, and grease it nicely. Put the dough back in it and cover its surface with some oil. Seal the bowl with some cling-wrap and keep it at a warm spot of your kitchen for 45-60 minutes. It will get double in size and rise inside the bowl.

Now, punch it in, and topple the dough again on your Flour dusted counter.

Prepare you baking tin by lining it with Baking sheet.

Check if done by tapping at the bottom, it should sound hollow.