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1
Sprinkle yeast and sugar into 100ml of milk in a bowl.
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2
Let sit 5 mins; stir to dissolve.
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3
Stir in another 100ml of milk.
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4
Mix 400g of flour with the salt.
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5
Make a well in centre and pour in the yeasted milk.
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6
Mix with wooden spoon.
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7
Stir in the remaining 100ml of milk to form a sticky dough.
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8
If dough is too sticky, mix in the remaining flour (1 tablespoon at a time) until a knead-able dough forms.
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9
Turn dough out on a lightly floured surface.
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10
Knead until smooth and elastic (it will feel like a baby's bottom); about 10 minutes.
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11
Use the remaining (or more) flour if necessary.
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12
Put the dough in a lightly greased bowl.
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13
Turn to coat dough with oil.
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14
Cover with plastic wrap/tea towel.
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15
Leave to rise for 45 minutes.
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16
Knock back, cover and let rise again until doubled, about 45 minutes.
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17
Grease a 1 lb loaf pan.
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18
Shape the dough to fit in the pan.
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19
Cover, then prove until dough is 1-inch above the top of the pan (about 1 hour).
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20
Make egg glaze by lightly beating the egg with 1 tablespoon of milk.
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21
Brush the top of the loaf with the glaze.
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22
Bake in a preheated oven at 400u00b0F/200u00b0C for 45 minutes until golden and hollow-sounding when tapped underneath.
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23
Turn out onto a wire rack and leave to cool.
