Brown flours make better loaves than rolls, so shape this dough into cigar-shaped baguettes – I mean fat, expensive cigars, not those unwanted panatellas you got as a Christmas present Slice the bread at the last moment before serving, after another trip to the oven for reheating.
Melt the butter. Meanwhile, in a separate saucepan, heat
Mix the flour, eggs, salt, and melted butter together in a large bowl. Add the yeasty milk, plus all the remaining milk, and mix to a dough. Knead for 10 minutes, then cover with plastic wrap and leave to prove until doubled in bulk.
Knock back the dough and shape into six cigar-like loaves. Lay them on an oiled baking tray and leave to prove. Meanwhile, heat the oven to 220°C (425°F/Gas 7).
When the loaves have doubled in volume they are ready to bake – this should take around 20 minutes depending on their thickness. Tap the bases for the hollow sound that shows they are done. Place on a wire rack or a cool baking tray to cool.
For excellent walnut bread to go with cheese, make around half the quantity above and replace the honey with
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