In a bowl, mix together semolina and piping hot water given for yudane.

Cover the bowl with cling film and refrigerate overnight.

The next day, take it out of fridge and bring it back to room temperature.

Take the main dough ingredients, semolina, salt, sugar and instant yeast in

a bowl and mix.

Add the yudane mix and water and mix to form soft and crumbly dough.

Cover and set aside for 30 minutes.

Now if the dough is dry, add extra water to make it into smooth dough and

take it to the counter.

Knead the dough for 10 minutes.

Place in an oiled bowl and cover with cling and set it aside until double in volume.

Once double in volume, take it to counter, shape into a rectangle, the width of the rectangle equal to the width of your loaf tin.

Grease and line a 8" * 4" loaf tin.

Shape the rectangle into a tight loaf with seam under.

Place it inside the tin and cover and set aside until it reaches a little above the rim.

By the same time, preheat oven to 200°C.

Bake the loaf for 35-40 minutes.

Remove it on a wire rack and tap to see if it sounds hollow.

Flip the loaf onto the wire rack and cool completely before slicing.

Use a heavy serrated knife for even slice.