Milk Bread?

2 teaspoons active dry yeast

1 teaspoon sugar

300 ml tepid milk

500 g bread flour

1 1/2 teaspoons salt

1 large egg

1 tablespoon milk

-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.