Cut the butter into cubes and leave at room temperature to soften.

Fit the Spiral dough tool to the machine.

Add Ingredients 1 (water, yeast) into the Mixer bowl.

Let rest for 5 minutes.

Add Ingredients 2 (flour, egg, butter, powdered milk, sugar, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Cover with a tea towel.

Leave to prove for 1 hour, 30 minutes.

Transfer the dough from the Mixer bowl to a lightly floured worksurface.

Carefully flatten the dough with your wrist.

Take the far edge and roll it back towards you.

Gently roll out the dough to make it about the length of the loaf tin.

Transfer the dough into the loaf tin, making sure the seal is placed at the bottom.

Cover with a tea towel.

Pre heat the oven to 200ºC.

Place a small oven proof container filled with boiling water to the bottom of your oven.

Remove the tea towel and spray the dough with salted water.

Cut a line down the middle of the dough with a razor blade or very sharp knife.

Bake for 20 minutes at 200ºC.

Reduce the oven temperature to 180ºC.

Bake for 25 minutes at 180ºC or until the loaf sounds hollow when the bottom is tapped.

Allow the loaf to stale for 2 days at room temperature.

Pre heat the oven to 180ºC.

Cut the bread into 1 cm thick slices.

Spread them out on a baking tray.

Bake for 15 minutes at 180ºC and turn halfway through.

Leave to cool on a wire rack.

Serve.