Serves 4

• 450g Strong Plain Flour
• 1 x 7g sachet easy active dried yeast
• 2 x teaspoons honey
• 250ml Luke warm milk
• 30g melted butter
• 1 x flat teaspoon salt
• 1 x medium egg
• 1 x egg yolk
• A little milk

In a bowl add the yeast, honey, milk and butter
Stir and allow to stand for 15 mins to dissolve
Then add the egg and whisk well
In a large bowl add the flour and the salt and mix well
Make a well in the centre and add the yeast mixture
With a wooden spoon stirring from the centre mix together till you have a rough dough
Transfer to a floured work surface and knead till smooth and elastic
Place the dough into a clean bowl and cover with some cling film
Allow to prove for about 90mins, till doubled in size in a warm and draught free area
Grease a baking sheet with a little oil
Turn out the dough onto the surface and knock back the dough
Divide into 3 equal pieces
Roll them out into long strips
Plat the bread – tucking in the ends
Put onto the baking sheet and cover loosely with some cling film
Allow to rest and rise in a warm place for another 30 mins
Heat the oven to 375f/190c/gas 5
Mix the egg yolk with a little milk
Brush the glaze over the bread – bake for 40/45 mins

Prep time - 20 mins plus 2 hours proving
Cook time - 45 mins