2x7g easy blend/fast action yeast
20g caster sugar
7g salt
280ml milk
40g unsalted butter, softened
1 egg yolk
You will also need 2 lined 1lb loaf tins.
Tip the flour into a large mixing bowl, add the yeast, sugar and salt and mix to combine. Heat the milk until hand hot, it should be just slightly hotter than lukewarm. Make a well in the centre of the dry ingredients, add the milk and yolk mix to a soft dough.
Knead in a free standing machine for a minute or on a lightly floured work surface. Next add the softened butter a little at a time, continuing to knead for about 7 minutes until your dough is silky smooth and elastic. Shape the dough into a ball and pop into a large, lightly oiled mixing bowl. Cover with cling film and leave in a warm place to prove for 90-120 mins or until doubled in size.
Knead in a free standing machine for a minute or on a lightly floured work surface. Next add the softened butter a little at a time, continuing to knead for about 7 minutes until your dough is silky smooth and elastic. Shape the dough into a ball and pop into a large, lightly oiled mixing bowl. Cover with cling film and leave in a warm place to prove for 90-120 mins or until doubled in size.
Turn the dough out onto a lightly floured work surface and knead for 30 seconds to knock back.
Divide into 2 and shape into two rounds, using your hands to turn the dough and shape on a work-surface until you can feel the underside of the dough giving resistance and holding to the work-surface.
Pop into 2 pint loaf tins. Cover loosely with oiled cling film and leave to prove for 60-90 minutes or until the dough has doubled and springs back when lightly pressed with your finger.
Divide into 2 and shape into two rounds, using your hands to turn the dough and shape on a work-surface until you can feel the underside of the dough giving resistance and holding to the work-surface.
Pop into 2 pint loaf tins. Cover loosely with oiled cling film and leave to prove for 60-90 minutes or until the dough has doubled and springs back when lightly pressed with your finger.
Preheat the oven to 200˚c Fan (210˚c AGA/ Conventional)
Brush with either a little egg wash or dust with flour.
Brush with either a little egg wash or dust with flour.
Bake on the middle shelf of the preheated oven for 20-25 minutes until golden.
Transfer to wire racks to cool.
*For a really fab rise and great crust pop a handful of ice cubes into an ovenproof dish in the bottom of the oven when you put the bread in to bake.
*For a really fab rise and great crust pop a handful of ice cubes into an ovenproof dish in the bottom of the oven when you put the bread in to bake.
