Based on a recipe by Nigella Lawson

Ingredients

• 500g strong bread flour
• 1 x 7g sachet Alinson’s easy bake yeast
• 2 tsp caster sugar
• 2 tsp fine sea salt
• 65ml plain yoghurt
• 60ml milk
• 150ml cold water
• 100ml boiling water
• tbsp soft unsalted butter
• vegetable oil for kneading

I prefer to use all white flour, but it also works well with some wholewheat.

The yoghurt can be well past it’s use by date, provided it isn’t mouldy.

Method

1. Mix the flour, yeast, sugar and salt in a large bowl.
2. Mix the yoghurt, milk, water, and butter in a measuring jug.
3. Pour the wet ingredients into the bowl of dry ingredients.
4. Mix with your hands into a ball of dough.
5. Repeat three times:
   1. Cover with cling film and leave for 10 minutes;
   2. Gently knead the dough on an oiled surface for 10 seconds;
   3. Return the dough to the bowl.
6. Leave for an hour.
7. Butter the base and sides of traditional 2lb loaf tin and line the base with baking paper.
8. Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin.
9. Place in the oven on proving mode and leave to rise for 45 minutes.
10. Turn the oven to bread baking mode (200C), and dust the top with flour.
11. Bake for 45 minutes.
12. Take the bread out of the tin, and place on a wire rack to cool.