-
1
Stir the golden syrup and melted butter into the warm milk and stir to combine. Crumble the fresh yeast into a large mixing bowl, pour the warm milk over the yeast and stir until the yeast is dissolved.
-
2
Add remaining ingredients and mix together until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes.
-
3
Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. Dust your work surface with additional flour if the bread tends to get sticky as you continue to knead. Return the dough to the bowl, cover with plastic film and place into a warm place for 1 hour, until the dough has doubled in size.
-
4
Grease and flour a 12cm x 20cm/5in x 8in bread tin with some unsalted butter or cooking spray. (I have a non stick loaf pan which works very well) Also, you don't have to have the exact size loaf pan, if your loaf pan is a bit smaller/bigger, it won't affect the end product.
-
5
Turn the dough out onto a floured work surface again and gently fold over itself a few times. Using a sharp knife or dough scraper divide the dough equally into two pieces and shape into balls. Place the dough balls side by side in the greased loaf tin, cover with plastic film and set aside to rise again. The dough balls should double in size and puff up. (Optional, I like to add a nice appearance and slight nutty exterior by sprinkling some wheat bran on top of the balls as they proof before baking)
-
6
Preheat the oven to 410F
-
7
Using a sharp knife or a razor blade, slash the dough along the length of the top surface and place into the oven immediately. After 10 minutes, reduce the heat to 350F and bake for a further 30 minutes, or until the bread is golden brown. Once the bread is done baking, you'll know it's cooked by tapping on the bottom, if you hear a hollow sound, it is cooked.
-
8
Let the bread cool on a wire rack.
