1. Mix milk, sugar, water and warm well.

2. Crush and add yeast, cover and keep aside for 20 minutes.

3. It will become very frothy and almost double.

4. Mix together flour, salt, pepper and make a well in centre.

5. Add oil, yeast mixture, 1/2 cup cheese and mix slowly till well blended.

6. Knead well, for 4-5 minutes. Place in a large bowl, cover.

7. Keep aside for 1 hour or till doubled.

8. Use greased hands to remove dough.

9. Punch and knead again for 5 minutes or till very smooth.

10. Grease a rectangular bread tin, line with butter paper.

11. Grease butter paper too. Divide dough into 2 portions.

12. Make 8-9 inch long rolls. Hold one end of each together.

13. Twist them, holding end intact. Finish till base.

14. Grease well and place inside prepared tin.

15. Keep aside for 30 minutes or till doubled.

16. Preheat oven for 10 minutes at 200C.

17. Place tin on central rack. Bake for 18-20 minutes or till golden.

18. At ten minutes, remove, brush some milk, sprinkle poppy seeds and remainingcheese. Return to oven, finish baking. Remove, cool for 2 minutes.

19. Invert, check if base is not done, re-bake inverted for 2 minutes.

20. Cool a little, before slicing with a sharp bread knife, into slices.

21. Serve warm with butter or marmalade.

Making time: 1 hour (except maturing and proving time)
Makes: 1 loaf (approx. 7? x 3? x 3?)
Shelflife: 2-3 days