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By James Viles

Published 2016

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  • 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 ( oz) salted butter, softened


Mix the flour, salt, yeast, sugar, milk and 50 ml ( 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.