Instructions: WHAT YOU NEED
Makes 1 large plaited loaf

PREPARATION 20 MINUTES PLUS 1 HOUR 10 MINUTES RISING BAKING 30 MINUTES

600g/1lb 5z strong white bread flour, unbleached if possible, plus extra 50g/2oz butter, at room temperature, cut in pieces, plus extra for greasing 7g sachet easy-blend yeast
1 1/2 tsp salt
1/2 tsp sugar
400ml/14fl oz milk
FOR THE GLAZE
1 egg yolk
1 tbsp milk

STEP 1 MIX THE DOUGH
Put the flour and butter in a bowl and rub between your fingers to make fine crumbs. Stir in the yeast, salt and sugar. Warm the milk to bloodheat (this takes about 50-60 seconds in the microwave). Pour the warm milk into the flour and mix with a wooden spoon to make a soft dough, gathering in all the dry bits. The dough should feel damp, but not wet or dry. Flour varies so hold back the last three tablespoons and only add if the dough feels dry to the fingers.

STEP 2 KNEAD THE DOUGH
Shape the dough into a ball and put on the work surface. Knead for about 10 minutes until smooth, shiny, and elastic, sprinkling on a little flour as you knead - add flour sparingly or the dough will get too dry. The dough needs more flour when it feels sticky on the surface. No more flour is needed when the dough is no longer sticky but is smooth and silky. To check if the dough is ready, you can do the "bubblegum test": pull off a small piece of dough, then stretch it from either end. If it tears, knead a bit longer; if it doesnt tear and it looks like bubblegum you could blow a bubble through, its ready.

STEP 3 RISE THE DOUGH
Put the dough in a large clean bowl and cover with a clean tea towel. Leave to rise for about 40 minutes or until doubled in size (this will depend on the temperature of the room). On a cold dry day, the dough may take at least an extra 30 minutes to rise than on a warm humid day. The slower the dough rises the more the flavour and texture will develop. If the dough is left to rise in a medium-sized glass bowl, the dough should almost fill the bowl when risen sufficiently. You can also test if the dough is risen enough by pressing the dough gently with a fingertip. When ready, the indentation will spring back slowly; otherwise it springs back at once. Be careful not to let it overrise at this stage. Lift the dough from the bowl and knead briefly to knock out the air bubbles.

STEP 4 SHAPE THE PLAIT
Grease a baking sheet. Divide the dough into three equal pieces. Roll out each piece with your hands to form a 30cm/12in long rope. Lay in parallel lines, slightly apart. Start from the centre of the ropes and plait towards yourself, working from left to right. Continue plaiting the ropes until you reach the end. Press the ends together with your fingers and tuck them neatly under the bottom of the loaf. Turn the shaped dough around so the unplaited end is now facing you. Again, working from the centre, plait the ropes from left to right until you reach the end. Press the ends together and tuck neatly under the bottom loaf to finish. Put on the baking sheet and cover with a tea towel. Leave to rise (also known as proving) for 30 minutes or until it looks risen and puffy. Test by pressing the dough lightly with a fingertip. It should feel spongy, not firm. Preheat the oven to 200C/Gas 6/for fan ovens cook from cold at 180C.

STEP 5 BAKE THE LOAF
Mix together the egg yolk and milk, then brush the top of the loaf with some of the glaze, brushing well in between all the plaiting. Bake for 20 minutes. Brush again with the glaze, then bake for a further 10 minutes until golden brown and hollow-sounding when tapped underneath. Cool on a wire rack.

HOW LONG WILL IT KEEP?

The loaf will keep for up to 3 days. Or leave it to cool, then wrap in plastic wrap and a polythene bag, and freeze for up to 3 months.

MORE FLAVOURS AND SHAPES

EMMENTAL AND PROSCIUTTO LOAF
Good on its own or for lunchtime sandwiches.

At the end of step 3, flatten out the dough to an 18cm/7in circle. Scatter 50g/2oz diced prosciutto and 50g/2oz Emmental (or Gruyere) over the dough. Gather the dough around the filling, then knead by cutting the dough with a sharp knife as you knead, which helps to evenly distribute. Roll out with your hands in to a 63cm/25in rope. Bend in half and twist together to form a rope. Tuck under the ends and place on a greased baking sheet. Cover with a tea towel and leave to rise for 30 minutes. Brush with egg and milk glaze (see glazes) and sprinkle with a little grated Emmental. Bake for 30 minutes.

ROSEMARY AND RAISIN LOAF
Great with cheese, especially goats cheese.

At the end of step 3, make a slight well in the middle of the dough and sprinkle over 1 tbsp roughly chopped fresh rosemary and 100g/4oz raisins. Knead into the dough and cut the dough with a sharp knife as you knead - this helps to evenly distribute. Cut into 12 equal pieces. Shape into rolls and place in a 23 x 4.5cm/9 x 13/4in round greased tin (eight round the edge, four in the middle). Cover with a clean tea towel and let rise for 30 minutes. Brush with an egg and milk glaze (see glazes) and sprinkle with extra rosemary. Bake for 30 minutes.

FIG, ALMOND AND ORANGE LOAF
Lovely for breakfast.

Mix together 85g/3oz roughly chopped toasted almonds, 250g/9oz chopped ready-to-eat dried figs, and the finely grated rind of 2 oranges. At the end of step 3, roll the dough out to a 33 X 20cm/13 x 8in rectangle and scatter over half the fig mixture. Fold in three by bringing both ends into the middle, then folding again. Press the edges with a rolling pin to seal, then roll again and sprinkle over the remaining filling. Fold in three again, then knead the dough to evenly distribute the filling. Roll the dough with your hands into a 63cm/25in rope. Roll up into a spiral and place on a greased baking sheet. Cover with a clean tea towel and let rise for 30 minutes. Brush with an egg and salt glaze (see glazes) and bake for 35-40 minutes. Check after 20 minutes - if the bread is browning too quickly, lay a piece of foil over the top. Cool slightly, then sift with a generous dusting of icing sugar.

DIFFERENT GLAZE EFFECTS
High sheen - mix 1 egg yolk with 1/4 tsp salt Golden - mix 1 egg yolk with 1 tbsp milk Rustic - sprinkle the shaped risen dough with flour Crisp and crusty - brush with lightly salted water

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