Sprinkle the yeast and sugar into the warm water. Mix well and set aside till foamy, about 15 minutes.
Add the flour, salt and powdered milk to a large bowl and add a splash of of oil.
Add yeast this to the flour a little at a time until it holds together as a dough. Knead well for at least 10 minutes. Clean the bowl and oil the inside. Place the dough in the bowl and cover with a damp cloth. Set aside until it is twice the size, about 2 hours in a warm room.
When the dough has risen put the butter, garlic and herbs in a small bowl and put in the microwave until the butter has melted about 30 seconds. Mix thoroughly together.
Divide the dough into two equal portions.
Roll out each half into a 30cm (12 in) circle. Brush each half liberally with the melted butter and then cut into eight segments.
Roll each segment starting from the pointed end.
Pack the rolls loosely into a 18cm (7 in) baking tin then set aside to proof for about 1 hour in a warm room.
Preheat the oven to 200 C / 180 C fan / Gas 6. Place a baking tray of water into the bottom of the oven. This will help with producing a crispy crust.
Brush the top of the loaf with the beaten egg and sprinkle with the poppy seeds.
Bake for 35 minutes and then allow to cool before you enjoy it.
Instead of using herbs and garlic this can be converted easily into a fruity loaf.