Makes two loaves.
Ingredients:
175g active start
470g warm milk
4 tablespoons softened butter
30g honey
750g bread flour
1 egg
15g salt
2 tablespoons warm water
Method:
Warm the milk and butter. Make sure it is not too warm, it should be comfortable to touch. Combine all ingredients in the bowl of a mixer. Knead on low speed with a dough hook for 5-8 minutes, until the dough is smooth and no longer sticks to the bowl. Shape the dough into a neat ball. Let it rise in a medium bowl, covered in plastic, until it has doubled in size. Today, this took nearly 4 hours. It is always best to go by the way the dough looks rather than time! This can be dependent on temperature, how active your start is and humidity.
Split the dough in two and shape each into a loaf. Place the dough in well buttered loaf tins. I also like to place a piece of parchment in the bottom. gently use the back of your hand to press the dough slightly, it will rise more evenly this way. Let the dough rise, covered in plastic. It should be nearly doubled in size, puffy and domed on top when it is ready to bake. This took my dough 2 1/2 hours. Again, it's best to go by the look of the dough rather than the time mine took.
Bake at 350 degrees for 20-25 minutes. Brush the tops with butter while still hot. Allow to cool before slicing. Enjoy!
