VICTORIAN MILK BREAD

Steps:

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