Strong Bread Flour - 560g
Whole Milk - 170g
Warm Water - 150g
Rapeseed Oil - 20g
Fresh Yeast - 10g
Caster Sugar - 10g
Salt - 10g
1 - Mix the Yeast, Sugar and Water together in a bowl until desolved. Then add the Milk, Flour, Oil and Salt and mix together.
2 - Knead the dough for 10-15 minutes by hand on a lightly floured surface (10 minutes in a mixer). Once the loaf is smooth and springs back, form into a tight ball and place into a lightly oiled bowl. Cover with tea towl and let prove for 1 hr, or until doubled in size.
3 - Once doubled in size, knock back the dough and remove from the bowl. Stretch out the dough into a long rectangular shape (twice the length of the bread pan). Then fold both ends into the middle and create a seal at the bottom. (The dough should now be the same length as your bread pan) With the top of the dough, lightly stretch away from you and roll back on itself, repeating 3-4 times, until you have a tight rolled cylindracal dough shape with a seam.
4 - Place the dough (seam side down) into a lightly oiled bread pan and cover. Let it rest for an hour, or untill the dough is just inline with the top of the loaf tin.
Preheat your oven to 200 Fan. (Gas Mark 7, 425F 220C)
5 - Once the dough is ready, remove the cover and place losely fitting tin foil over the bread pan. (Try to shape the tin foil to allow room for the dough to rise without touching it) Place into the oven for 15 minutes. (The tin foil helps to prevent the crust going too dark, keeping it light in colour and soft)
6 - After ten minutes, remove the tin foil and continue cooking for further 10 minutes to brown ontop. Once coloured, remove from the tin and leave to cool on a wire rack.