In a measuring jug, stir the yeast into the warm water and leave for 10 minutes

In a large mixing bowl, combine the flour, sugar and salt

In another measuring jug, lightly mix the egg and vegetable oil

Make a well in the centre of the flour mixture and pour in the wet ingredients. Combine well, adding a little more flour if the dough is too sticky

Empty out the dough on to a floured surface and knead for 10-20 minutes until smooth and elastic

Put the dough back into the mixing bowl, cover with cling film or put inside a large plastic bag. Leave in a warm place to prove until doubled in size

Grease a large, deep rectangular or round baking tin. Set aside

Punch the dough down and turn it out onto a lightly floured surface

Roll the dough into a long rectangle, roll it up and slice it into 2.5cm/1-inch or any even-sized rounds

Put the rounds into the baking tin, cover with cling film or put into a large plastic bag and allow to prove until doubled in size

Wile the bread is proving, preheat the oven to 180ºC/375°F/Gas mark 4

In a large measuring jug, combine the coconut milk, water (if using) and sugar and stir until all the sugar has dissolved

When the dough has doubled in size, pour the coconut sauce evenly over the dough

Bake for 25-30 minutes until the top of the bread is has turned a golden brown

Allow them to cool in the tin for at least an hour before serving