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1
Add the yeast and sugar to the warm milk, and stir until dissolved, set it aside, until the yeast shows signs of activation, approximately 10 minutes.
2
Add the salt to the flour and mix it in.
3
If you are using a machine, add the now activated yeast mixture to your stand mixer bowl.
4
Add the flour and the salt to the bowl, (do not add the butter yet) and using the dough hook, mix for 2 minutes.
5
Now add the butter to the dough in the bowl, mix until the butter is fully incorporated, now knead for 10 minutes.
6
If you are kneading this recipe by hand, add all of the ingredients (except the butter) to a bowl, and partially mix it all together, tip it out onto your worktop and knead the dough for 2 minutes, now add your soft butter, and knead for 10 minutes, then carry on with recipe.
7
Turn out the dough from the mixer, and form it into a ball, place it into a bowl, cover the bowl, and let it proof for at a minimum of 45 minutes, the dough should have doubled in size (this time may vary depending on the temperature of your kitchen)Grease a 2lb / 900g loaf tin/pan, see ingredients list for recommended pan sizes, (the exact pan on Amazon, that I use is advertised at the bottom of this page).
8
After the first rise, turn out the proven dough onto a dry, none floured surface, knock the dough back, and form it into a ball.
9
Divide the dough into 3 equal pieces, and form them into an oval shape, allow them to rest for 5 minutes.
10
Once rested, roll them out into a large flat oval using your rolling pin, without overlapping fold in the sides, you should now have a long strip approx: 2½ inches wide.
11
Turn the strip over, and dust lightly with flour, and roll it out until you have a strip 30 x 7cm / 12 x 2½ inches long.
12
Flip the strip over again, so you now have a sticky side facing upwards.
13
Starting from the top, firmly roll the strip of dough tightly towards you, once you reach the end, firmly nip the dough together.
14
Once all 3 are rolled, place them evenly into the greased loaf tin/pan.
15
Cover the pan, and allow to proof for 45 minutes, (this time may vary depending on the temperature of your kitchen)
16
When there’s only 10 minutes left on the proof time, preheat your oven to 170°C / 340°F / of Gas mark 3.
17
Once the oven is up to temperature, place the loaf tin/pan in the middle of the oven, and set your timer for 30 minutes.
18
Once the time is up, remove the tin from the oven, carefully turn out the loaf from the tin, place the now naked loaf (in what I like to call commando style : ) back in the oven for a further 5 minutes, this will add a little more colour to the loaf.
19
Once the time is up, place the loaf on a wire rack to cool.
20
While it is still hot, rub the top of the loaf with butter, this will make the crust of the loaf even softer.
21
Slice and serve as sandwiches, with your favourite fillings, this bread also makes perfect ordinary or French toast.
Method
Ingredients
340g / 12oz Strong white bread flour
210g / 210mls Lukewarm milk / 40°C / 104°F
25g / 1oz Butter (soft)
4g / 1tsp Instant or active dried yeast
25g /2tbls Sugar or Honey
8g / 1tsp Salt
Loaf tin size:
20 x 11 x 10cm / 8 x 4½ x 4in (see Amazon link below)
2lb / 900g Loaf Tin/Pan
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
Bakers Wooden Spoon
FEATURED PRODUCTS
Products we recommend for this recipe
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