Make a leaven from yeast, milk and sugar. [you can heat it up to 37C, to make bread grow faster]
Add rest of the ingredients, make a smooth cake diverging away from your hands nicely - If it is too sticky, add flour. Cover with a cloth, leave to grow.
Form 3 balls, place on the tin, leave to grow again.
Bake in oven preheated to 220C for 25-30min. [Bread should be nicely browned from both the top and the bottom]
After cooling, cut off the top and hollow the flesh.
Pour the soup in, just before serving.