Mix Luke warm milk, yeast and sugar in a bowl. Stir well and allow it to stand for 15-20 minutes.
In another bowl , mix wheat flour, salt and baking powder.
Beat the yogurt to form a creamy texture. When yeast is activated , that is when it gets a foamy texture , mix both the wet ingredient in the dry mix and mix well.
If dough is too dry, add a little bit of milk or water or if it is too soft just add little bit of flour.
Once all the ingredients are combined, gently knead/ fold the dough together until it forms a rough ball as we make a dough for chapati.
Put the ball in the bowl, and cover the bowl tightly with cling wrap and a tea towel and place in a warm place to rise for at least 2 hours.
Once the dough has risen , i.e almost double in size , make Cheesy loaf from it. Kneed the dough with Cheese and form a dough.
Pre heat the oven at 200ºC/392ºF.
Form a rectangular shape which will be Kept inside the rectangular baking dish (I used Silicon one as de-moulding has no effort)
Cover the mould tightly with cling wrap to get the dough rise approximately to be double for half hour.
Bake the bread for 35-40 minutes at 200ºC/392ºF, or till bread is golden brown in color.
Allow your bread to cool completely before demoulding around 15 to 20 mins.
Once cooled demould the bread into 1/2 inch slices.
Cheesy Bread taste best with Butter,Jam or can be used to make sandwiches.
You can keep Dough in your fridge for up to 4 days. You can freeze it, too. (With out adding cheese in dough.)
If you only have a small mouled reduce the amount of bread you make. If you put too much bread dough in the mould it will get dense.