Cottage Bread - cooking recipe

Ingredients

500 g strong white bread flour
10 g dried yeast
1 tsp caster sugar
250 ml semi-skimmed milk
1 None medium egg

Preparation

Mix the flour, yeast, sugar and salt in a bowl. Heat 1/2 cup of the milk until tepid. Make a well in the center of the flour mixture and pour in the milk. Mix to a soft dough, cover and leave in a warm place for 15 mins.
Heat the remaining milk until lukewarm and add 1/3 cup water. Add this to the dough and briefly mix with the dough hook of a food mixer. Turn out onto a lightly floured work surface and knead by hand for about 5 mins until the dough is smooth and supple. Place in a lightly floured bowl, cover and leave to rise for 30-45 mins.
Knead the dough again, then cut off one third of the dough. Shape the two pieces into a large and a small ball, cover and leave to rest for 5 mins. Line a baking sheet with with parchment paper and place the larger piece on this. Place the smaller ball on top. Dip the handle of a wooden spoon into some flour then insert fully into the top of the dough balls to join them together. Leave to rise for a further 45 mins. Preheat the oven to 425\u00b0F.
Beat the egg with a pinch of salt and 1 tsp water and brush this mixture over the bread. Bake in the centre of the oven for 35-45 mins. After 10 mins, reduce the temperature to 400\u00b0F. If the loaf is browning too much, cover lightly with foil for the last 10 mins. To test that the bread is cooked, tap the base with your knuckle. It should sound hollow.