Victorian Milk Bread - cooking recipe

Ingredients

2 teaspoons active dry yeast
1 teaspoon sugar
300 ml tepid milk
500 g bread flour
1 1/2 teaspoons salt
1 large egg
1 tablespoon milk

Preparation

Sprinkle yeast and sugar into 100ml of milk in a bowl.
Let sit 5 mins; stir to dissolve.
Stir in another 100ml of milk.
Mix 400g of flour with the salt.
Make a well in centre and pour in the yeasted milk.
Mix with wooden spoon.
Stir in the remaining 100ml of milk to form a sticky dough.
If dough is too sticky, mix in the remaining flour (1 tablespoon at a time) until a knead-able dough forms.
Turn dough out on a lightly floured surface.
Knead until smooth and elastic (it will feel like a baby's bottom); about 10 minutes.
Use the remaining (or more) flour if necessary.
Put the dough in a lightly greased bowl.
Turn to coat dough with oil.
Cover with plastic wrap/tea towel.
Leave to rise for 45 minutes.
Knock back, cover and let rise again until doubled, about 45 minutes.
Grease a 1 lb loaf pan.
Shape the dough to fit in the pan.
Cover, then prove until dough is 1-inch above the top of the pan (about 1 hour).
Make egg glaze by lightly beating the egg with 1 tablespoon of milk.
Brush the top of the loaf with the glaze.
Bake in a preheated oven at 400\u00b0F/200\u00b0C for 45 minutes until golden and hollow-sounding when tapped underneath.
Turn out onto a wire rack and leave to cool.