Ingredients

• 250g Water
• 7g Dried Yeast
• 500g All Purpose Flour
• 1 Egg
• 70g Butter
• 30g Powdered Milk
• 2 Tablespoons Caster Sugar 
• 1 ½ teaspoons Salt

Tools

• Oven
• Kenwood Chef
• Loaf pan - 9"
• Kenwood bowl - kenwood chef

Method

1. Attach Spiral Dough Tool
2. Add water and dried yeast to the Kenwood Bowl
3. Let rest - 5 min
4. Add all purpose flour, egg, butter, powdered milk, caster sugar and salt to the Kenwood Bowl
5. Mix - 2 min, Speed 1
6. Mix - 8 min, Speed 2
7. Cover with kitchen towel
8. Prove - 1 hr 30 min
9. Transfer the mixture from the Mixer bowl onto a floured surface
10. Divide the dough into 2 equal pieces
11. Flatten the dough carefully with your wrist
12. Take the far edge and roll it back towards you
13. Gently roll the dough to make the dough longer, about the length of your loaf tin
14. Place the dough into a loaf tin, making sure the seal is placed on the bottom
15. Cover with kitchen towel
16. Prove - 1 hr 30 min
17. Pre-heat oven - 200°C
18. Place a small oven proof container filled with boiling water at the bottom of the oven
19. Remove the tea towel and spray the dough with water
20. Cut a line down the middle of the dough with a razor blade or very sharp knife
21. Bake - 20 min, 200°C
22. Bake - 25 min, 180°C
23. Remove the loaf from the oven
24. To check if the loaf is cooked, gently tap the bottom of the loaf. If the bread sounds hollow it's cooked, place it on a cooling rack. If not place it back in the oven for a few minutes.
25. Allow the loaf to stale for 2 days at room temperature
26. Pre-heat oven - 180°C
27. Cut the bread into 1 cm thick slices
28. Spread them out on a baking tray
29. Bake and turn half way through - 15 min, 180°C
30. Cool on round wire rack
31. Serve

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