If you are using instant yeast you can skip this step but if you are using active dried yeast you need to activate it first. So to begin, take about 1/2 cup (120ml of the 650ml) of the lukewarm water in a bowl and add the sugar and yeast to it. Stir well to mix and then cover and keep in a warm place of your kitchen (or inside the microwave - don't turn it on) for about 10-12 minutes. The mixture will froth and look foamy. If it does not look this way you need to discard the mixture as the yeast is probably old and hence useless. Restart with a new package of yeast. Using yeast that has not frothed will not help the dough to rice and hence waste your ingredients.

Reserve some flour (about 1/2 cup) and add the rest to a large bowl. Once the yeast has frothed add it along with the salt to the flour. Add the remaining water in parts and bring everything to form a smooth dough. The dough will be slightly sticky but it will come together as you knead it.

Turn out this mixture onto a clean working surface dusted with a part of the reserved flour. Using the heel of your palm stretch and knead the mixture into a smooth, pliable dough. This can take around 5 minutes or so. Shape it roughly into a round ball of dough

Cover the dough ball with a damp cloth and place it in a warm place of your kitchen for about 1 hour or till doubled in volume

When the dough has doubled, punch it down to release the air. Then gently knead it and cut into two portions. Shape each portion into a boule (round) and transfer on a lightly dusted baking tray. Cover with a dry cloth for another 30-45 minutes.

Preheat the oven to 180 degrees C for about 15 minutes. Before popping the tray into the oven dust the surface of the boules with plain flour and score the top (apply diagonal cuts). This is optional.

Bake for about 30-35 minutes or till the crust turns a beautiful golden colour and the bread when tapped sounds hollow.

Remove and allow to cool completely before slicing. Store in an airtight box in a cool place and use within 2-3 days