Step 1: Activate the Yeast

In a bowl, add 1/2 cup warm water, 2 teaspoons of sugar, and 2.5 teaspoons of instant dry yeast. Gently mix it and cover the bowl. Let it rest for 15 minutes to activate the yeast. The mixture should become foamy on top, indicating active yeast.

Step 2: Prepare the Dough Base

Once the yeast is activated, add 3 cups of wheat flour, 1.5 teaspoons of salt, and 2 teaspoons of cooking oil to the bowl. Mix all the ingredients well with your hands.

Step 3: Knead the Dough

Gradually add normal water (not cold or hot) and knead the mixture into a soft dough. Avoid over-kneading; just bring it together until smooth.

Step 4: First Proofing

Apply a little oil to the dough and smooth the top. Cover the bowl properly with cling film or aluminum foil to create an airtight seal. Let the dough rest for 2 hours in a warm place for its first proofing, until it doubles in size.

Step 5: Punch Down and Reshape

After 2 hours, the dough should have doubled. Gently punch down the dough to release the air bubbles. Add a few drops of oil to your hands and knead it again lightly to make it smooth. Transfer the dough to a clean surface.

Step 6: Roll and Fold the Dough

Roll the dough into a rectangular shape using a rolling pin, ensuring it's roughly the length of your baking tin. Fold one side of the dough over, then fold the other side over to meet it, creating a compact loaf shape.

Step 7: Prepare Baking Tin and Place Dough

Grease your baking tin thoroughly with oil. Carefully place the folded dough into the prepared baking tin. Gently press it down to fit the tin.

Step 8: Second Proofing

Cover the baking tin completely with aluminum foil, ensuring it's sealed. Let the dough rest for 1 hour for its second proofing, until it rises and fills the tin.

Step 9: Preheat Oven and Initial Bake

Preheat your oven to 200 degrees Celsius for 10 minutes. Once preheated, carefully place the baking tin with the dough into the oven. Set the timer for 30 minutes at 200 degrees Celsius, ensuring both top and bottom heating elements are on.

Step 10: Apply Butter and Finish Baking

After 15 minutes of baking, open the oven and carefully remove the bread. Apply a thin layer of butter on top of the bread. Place the bread back into the oven and continue baking for the remaining 15 minutes until it achieves a golden-brown crust.

Step 11: Cool and Set the Bread

Once the bread is fully baked and golden brown, remove it from the oven. You can optionally apply another layer of butter on top for extra softness. Cover the hot bread with a damp, clean cloth and let it rest for 4-5 hours to cool down completely and set properly. This step is crucial for a soft texture.

Step 12: Unmold and Slice

After the bread has cooled and set, use a knife to gently scratch around the edges of the tin to loosen the bread. Flip the tin over onto a cutting board and tap it to unmold the bread. Slice the bread into desired thickness using a bread knife or a sharp regular knife.

• Ensure warm water is used for yeast activation, not too hot or cold.

• Properly cover the dough during proofing to allow it to rise effectively.

• Use normal temperature water for kneading the dough.

• Allow the baked bread to cool completely for 4-5 hours before slicing for best texture.

• If yeast doesn't foam after 15 minutes, it might be inactive; do not proceed with the recipe.

• Use multigrain flour instead of whole wheat flour for a different flavor and added nutrients.

• For a texture closer to store-bought white bread, use all-purpose flour (maida) following the same process.