Milk bread

Place the flour in a large mixing bowl of the bowl of a freestanding mixer with the dough hook attachment. Add the salt, sugar and yeast making sure the yeast and salt do not touch.

Add the butter and 240ml of the milk and gently mix until the dough starts to form then add more of the milk, a little at a time until all of the flour is mixed into the dough. You might not need to use all of the milk. Continue to mix until the dough is soft and smooth.

Tip the dough onto your surface that has been lightly coated with oil, and knead for 5-10 minutes until the dough becomes smooth and silky to the touch, place the dough in a lightly oiled, large bowl and cover with a tea towel and leave to rise for 2-3 hours until the dough has doubled in size.

Next tip the dough onto a lightly floured surface and fold inwards to knock the air out forming an oblong shape. Roll this up from the shortest side making sure it will fit into your 2lb/1kg loaf tin. Lightly grease the loaf tin then place the dough join side down into the tin. Slash the top with a sharp knife. Cover with oiled cling film or place into a clean plastic bag and leave to prove for about 1 hour.

Heat the oven to 210°C (190°C, gas mark 7). When the dough had proved bake in the oven for 25 minutes or until the bread sounds hollow when tapped underneath.

Leave to cool on a wire rack.