Instructions: Mix together the flour and salt in a large bowl and rub in the half-fat spread. Stir in the dried yeast, parsley and caraway seeds and add enough milk to form a fir dough.

Knead for 5 minutes until smooth and elastic. Cover and leave to prove in a warm place for 30 minutes until doubled in size.

Knead the dough again for 5 minutes, shape and place in a 1kg (2lb)

loaf tin. Cover and leave in a warm place for 20 minutes until doubled in size.

Preheat the oven to Gas Mark 8/230 C/450 F.

Brush the loaf with a little milk and bake in the oven for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped.

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