Ingredients

500g Shipton Mill No. 1 Bread Flour

375ml milk

25g butter

15g quick yeast

teaspoon sugar

1 teaspoon salt

Method:

Measure flour in mixer bowl with yeast and salt in opposite sides.

Meanwhile gently heat the milk and butter until the butter starts to melt. take of heat and add the sugar, Stirling to dissolve the sugar and fully melt the butter. Tip into the flour mix and set mixer with dough hook to knead or mix and knead by hand for 10 minutes.

When smooth and elastic cover bowl and leave dough to prove until double in size.

Prepare a large backing sheet with baking parchment sprinkled with flour.

preheat to 220C Or as hot as it goes.

When the dough is ready tip into a floured surface and pull together and cut into 12 even size pieces. Gently roll each piece to a round and place on tray with 1cm between each.

Leave to prove agin for approx. 30 minutes.

Before placing in oven brush top with beaten egg and sprinkle seeds of choice (poppy seeds used here).

Bake for in oven (middle shelf of AGA RO) for 20-25 minutes until golden.