1. Sprinkle yeast and sugar into 100ml of milk in a bowl. 2. Let sit 5 mins; stir to dissolve. 3. Stir in another 100ml of milk. 4. Mix 400g of flour with the salt. 5. Make a well in centre and pour in the yeasted milk. 6. Mix with wooden spoon. 7. Stir in the remaining 100ml of milk to form a sticky dough. 8. If dough is too sticky, mix in the remaining flour (1 tablespoon at a time) until a knead-able dough forms. 9. Turn dough out on a lightly floured surface. 10. Knead until smooth and elastic (it will feel like a baby's bottom); about 10 minutes. 11. Use the remaining (or more) flour if necessary. 12. Put the dough in a lightly greased bowl. 13. Turn to coat dough with oil. 14. Cover with plastic wrap/tea towel. 15. Leave to rise for 45 minutes. 16. Knock back, cover and let rise again until doubled, about 45 minutes. 17. Grease a 1 lb loaf pan. 18. Shape the dough to fit in the pan. 19. Cover, then prove until dough is 1-inch above the top of the pan (about 1 hour). 20. Make egg glaze by lightly beating the egg with 1 tablespoon of milk. 21. Brush the top of the loaf with the glaze. 22. Bake in a preheated oven at 400°F/200°C for 45 minutes until golden and hollow-sounding when tapped underneath. 23. Turn out onto a wire rack and leave to cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
