In a bowl with the yeast and sugar, add 2 tablespoons of lukewarm water.
Stir well, and keep it aside to foam.
If the water temperature is high, the yeast will die. If it is too cold, the yeast won't foam.
Sieve the flour followed by the salt into a large mixing bowl.
Add a tablespoon butter (shredded to pieces).
The yeast should be ready in about 10 minutes.
Add the yeast mixture to the bowl, and start kneading.
Add about 10 tablespoons of water, little at a time, and knead till you a soft dough.
Make the dough into a ball, cover the bowl with a damp cotton cloth and leave it to prove (rise).
Grease and flour a baking tray/dish.
I used an oval, 29 cm x 20 cm (1.75 litres) porcelain baking dish. You can use any baking pans or trays that can hold about 8 cups.
Finely chop the garlic, grate in some cheese, and the melted butter. Mix well.
Wait for the dough to double in volume. It took me about 30 minutes.
Knock back, knead again, and divide it into 10 pieces. I rolled the dough ball on a cutting board and divided using a knife.
Shape all pieces into balls.
Slightly flatten them with your palm, dip in the garlic mixture to get a uniform coating and place in the baking dish.
Repeat for all the remaining dough balls.
Cover with the damp cloth and keep it to prove.
Preheat the oven to 225 degrees Celsius.
The loaves would have risen again by now (15-20 minutes).
Grate some more cheese on top. Brush on a beaten egg.
Bake for 20 minutes or until golden brown.
Take out the baking dish and tap the garlic bread surface with your fingers. A hollow sound will mean the bread is cooked through and done.
If not, bake for a few more minutes.
Take out the baking dish. Let it sit on a cooling rack for 10 minutes.
Grate some more cheese on the top. You can sprinkle some finely chopped herbs as well.
Serve hot. Pull a piece and enjoy!