Milk loaf

Method

1. 1In a large bowl mix the 600ml water, yeast and sugar. Rest in a warm place for ten minutes until bubbly and yeasty-smelling.
2. 2Mix in the flour, salt and milk.
3. 3Once the mixture has come together, knead the dough for 3–5 minutes.
4. 4Cover with a tea towel and put in a warm place for an hour or so to rise.
5. 5When the dough has risen, gently push it down to release the gases and knead a further 2 minutes.
6. 6Cut the dough into two and, on a floured surface, shape each piece to fit your tins.
7. 7Line two loaf tins and put the shaped loaves into them. Return to the warm place to rise again for a further half hour.
8. 8Meanwhile, pre-heat the oven to 180°C (or 200°C if you have a slow oven).
9. 9Bake for 30 to 40 minutes until golden brown. Turn out and cool on a board or wire rack — the bread should sound hollow when you tap the base.
10. 10Let cool for at least twenty minutes before slicing, so the loaf can finish its bake.