• 450 g (1 lb) bakers’ (strong) flour
• 8 g (¼ oz) salt
• 20 g (¾ oz) dried yeast
• 70 g (2½ oz) fine cane sugar
• 200 ml (7 fl oz) full-cream cow’s milk
• 2 eggs
• 120 g (4¼ oz) salted butter, softened

Mix the flour, salt, yeast, sugar, milk and 50 ml (1¾ fl oz) water to form a dough. Once the dough forms a ball and pulls away from the side of the bowl, add the eggs, one at a time, and mix until the dough comes back together. Leave to rest for 30 minutes covered with a tea towel in a warm place.

Mix the dough again while adding the soft butter. Leave to rest for 1 hour before making the loaf. Preheat the oven to 175°C (33°F). Put the dough in a 30 × 10 cm (12 × 4 in) tin and bake for 40 minutes.