Grind sooji to a fine powder.
Measure out 3 1/4 cups and take it in a bowl.
Add sugar, salt and yeast and mix well.
In the middle of the bowl add water and oil.
Mix with a spoon to form a loose, sticky dough.
Take it onto counter and knead for 15 minutes until the dough is elastic.
Place in a oiled bowl and set aside for 1 hour or until double.
Take it back to counter, and roll it into a rectangle.
Roll and pich the dough until it resembles a log.
Place the log seam side down in a greased loaf tin.
Cover and set aside until it reaches the to of the tin.
Preheat oven to 200C.
Brush the top of the loaf with milk and bake in oven for 35 – 45 minutes or until the top is golden.
Remove from oven and set aside for 5 minutes on a wire rack.
Carefully remove the bread from the tin and allow it to cool on wire rack.
Slice it up and enjoy.
