White bread loaf

Method

1. Dissolve the yeast and the sugar in a little of the lukewarm milk in a small bowl.
2. Put the flour in a large mixing bowl with the salt. Pour in the yeast mixture, the rest of the milk and the beaten egg, then stir with a round-bladed knife until the dough begins to come together. Tip out onto a lightly floured work surface and knead for 10 minutes or until the dough becomes smooth and elastic and springs back when pressed lightly with your finger.
3. Put the dough in a lightly oiled bowl, cover with lightly oiled cling film and leave somewhere warm to rise for 1 hour (or see Make Ahead).
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4. Once the dough has doubled in size, heat the oven to 200°C/ 180°C fan/gas 6 with a small roasting tin of hot water in the bottom (see Know-how). Tip the dough out onto a lightly floured work surface and knock it back for a minute or so (gently knead to distribute the air).
5. Form the dough into a ball with your hands. Lightly flour a baking sheet, then put the dough on top. Press down slightly to flatten the bottom, then slash the top of the loaf into a pattern using a sharp knife or scalpel. Cover with a lightly oiled piece of cling film and leave somewhere warm to prove (rise in its final shape) for 30-40 minutes until one- and-a-third times the size.
6. Brush the loaf lightly with beaten egg, then bake for 30-35 minutes until golden and firm – it should sound hollow when tapped on the base. Cool completely, then slice.