Ingredients:1x5ml ( 1tsp) sugar
15g (1/2oz ) fresh yeast
300ml (1/2pt) hand hot milk
450g (1lb) strong plain flour
1x5ml (1tsp) salt
40g (1 and 1/2 oz) butter
How to make:1. Dissolve the sugar and yeast in half the milk. Sift the flour and salt into a bowl, rub in the butter, then make a well in the center. Pour in the yeast liquid and the remaining milk and mix into a pliable dough.
2.Turn the dough out onto a floured surface and knead for 10 minutes until smooth.
3.Put the dough into a lightly greased polythene bag and leave in a warm place until doubled in bulk, or put into a bowl and prove on the proof cycle. (40 degree celsius, 30 minutes)
4.Shape the dough into an oblong and place into the greased (900g( 2lb)) heat proof glass loaf dish. place on low rack.
5.Bake for 10-14 minutes on SIMUL (DUAL) CONVEC (on 220 degree celsius miceowave MED- LOW).