Victorian Milk Bread

Directions

1. 1
   Sprinkle yeast and sugar into 100ml of milk in a bowl.
2. 2
   Let sit 5 mins; stir to dissolve.
3. 3
   Stir in another 100ml of milk.
4. 4
   Mix 400g of flour with the salt.
5. 5
   Make a well in centre and pour in the yeasted milk.
6. 6
   Mix with wooden spoon.
7. 7
   Stir in the remaining 100ml of milk to form a sticky dough.
8. 8
   If dough is too sticky, mix in the remaining flour (1 tablespoon at a time) until a knead-able dough forms.
9. 9
   Turn dough out on a lightly floured surface.
10. 10
    Knead until smooth and elastic (it will feel like a baby's bottom); about 10 minutes.
11. 11
    Use the remaining (or more) flour if necessary.
12. 12
    Put the dough in a lightly greased bowl.
13. 13
    Turn to coat dough with oil.
14. 14
    Cover with plastic wrap/tea towel.
15. 15
    Leave to rise for 45 minutes.
16. 16
    Knock back, cover and let rise again until doubled, about 45 minutes.
17. 17
    Grease a 1 lb loaf pan.
18. 18
    Shape the dough to fit in the pan.
19. 19
    Cover, then prove until dough is 1-inch above the top of the pan (about 1 hour).
20. 20
    Make egg glaze by lightly beating the egg with 1 tablespoon of milk.
21. 21
    Brush the top of the loaf with the glaze.
22. 22
    Bake in a preheated oven at 400°F/200°C for 45 minutes until golden and hollow-sounding when tapped underneath.
23. 23
    Turn out onto a wire rack and leave to cool.