Soft, fluffy, buttery white bread.

Takes 150 mins.

Suitable for vegetarian diets.*

Makes 700 g.

Ingredients

220 g	milk
50 g	water	hot
10 g	sugar
7 g	dry yeast	1 packet
430 g	flour
0.75 tsp	salt
60 g	butter	room temp
1	eggs	for glaze

Instructions

1st raise: Combine all ingredients except butter in a large bowl. Mix/knead for 10 mins. Add butter and mix/knead for another 5 mins, until the butter is incorporated. Roll into a ball, then create surface tension by pulling and stretching the sides down and tucking them in underneath the ball. Cover with plastic wrap and leave in a warm place for 1 hour, until it has doubled in size. (Note: you can pre-heat the oven to 60°C and then turn it off with the door ajar and the oven light on to create an effective 'warm place'.) 2nd raise: Once the dough has doubled in size, turn out on to a lightly floured surface. Flatten with your hands and shape into a rectangle, roughly 1.5 the size of your bread tin. Take one of the longest sides, and roll the dough up so it becomes a long sausage. Make sure the seam is facing upwards. Take the ends of the sausage, and fold them into the centre so the ends meet. It should be roughly 3/4 the length of the tin now, with the seam where the ends meet facing upwards. Now gently take the dough, invert it, and place it in the tin so the seam is underneath. The top of the dough should be smooth and unbroken. Cover the tin with plastic wrap and leave in a warm place for another hour, or until it has sufficiently risen. Remove the tin and preheat the oven to 180°C. Break the egg into a cup and mix with a fork. Spread the egg glaze across the surface of the bread. Bake for 30 mins, or until the internal temperature reaches 90°C. Turn out onto a wire rack to cool.

Adapted from Erin's Soft and Fluffy White Bread recipe.