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Cut the butter into cubes and leave at room temperature to soften.
Fit the Spiral dough tool to the machine.
Add Ingredients (water, yeast, flour, butter, milk, sugar, bread flour, 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.
Check the dough is flexible and homogenous.
Cover with a tea towel.
Leave to prove for 1 hour or until doubled in size.
Carefully transfer the contents of the Mixer bowl to a lightly floured worksurface.
Gently pull the edges into the centre.
Roll the dough over and make into a loaf shape.
Place the dough into the loaf tin, making sure the seal is placed on the top.
Cover with a tea towel.
Leave to prove for 1 hour or until doubled in size.
Pre heat the oven to 220ºC.
Remove the tea towel and spray the dough with salted water.
Bake for 25 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.
Serve.
Cut the butter into cubes and leave at room temperature to soften.
Fit the Spiral dough tool to the machine.
Add Ingredients (water, yeast, flour, butter, milk, sugar, bread flour, 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.
Check the dough is flexible and homogenous.
Cover with a tea towel.
Leave to prove for 1 hour or until doubled in size.
Carefully transfer the contents of the Mixer bowl to a lightly floured worksurface.
Gently pull the edges into the centre.
Roll the dough over and make into a loaf shape.
Place the dough into the loaf tin, making sure the seal is placed on the top.
Cover with a tea towel.
Leave to prove for 1 hour or until doubled in size.
Pre heat the oven to 220ºC.
Remove the tea towel and spray the dough with salted water.
Bake for 25 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.
Serve.