Instructions: Measure the milk into a jug and stand on the aga top to warm.

Combine the flour salt and sachet yeast (if using) in a bowl.

Rub in the butter.

If using fresh yeast blend this with half the warm milk.

Add to the flour mixture mixing in more milk if needed to make a smooth and springy dough which comes cleanly from the bowl.

Knead well on a floured surface for 10 minutes or 5 minutes in a food processor until the dough is stretchy.

Put the dough to rise in a bowl stand on a folded teatowel on top of the simmering plate lid.

Cover with a dean cloth until doubled in size about 30 minutes.

Alternatively loosely cover with cling film and put in the fridge overnight.

Knock back the dough and cut in half.

Roll out 2 long sausage shapes.

Place on a floured surface putting one shape over the other to form an even cross.

Cross over the bottom sausage of dough retaining the cross appearance.

Continue using alternate sides.

When complete put the dough on its side you will see a plait shape and tuck in the loose ends.

Lay onto a well greased and floured baking tray and leave to rise on top of the simmering plate for about 15 minutes until risen and puffy.

Brush well with beaten egg.

Have the ovenshelf on the third set of runners from the top in the roasting oven. Put in the tray of bread and bake for about 40 to 45 minutes until golden brown and sounding hollow when tapped on the bottom.

Cool on a wire rack.

This is a rich bread that looks attractive on the bread board. It goes particularly well with home made jam and good butter. Plaiting is not difficult and the bread rises after shaping to give a very attractive appearance.

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