Directions

1. 1Put the flour into a large bowl and add the salt and sugar on one side, the yeast on the other. Add the butter, egg and two-thirds of the milk, then turn the mixture round with the fingers of one hand. Add the remaining milk a little at a time, continuing to mix until you have taken in all the flour from the side of the bowl and the dough is soft and quite sticky; you might not need all the milk.
2. 2Transfer the dough to a lightly floured surface and knead for 5-10 minutes. Initially it will be sticky but it will become easier to work as you continue to knead. When the dough feels smooth and silky, put it into a lightly oiled bowl, cover and leave to rise for about 2-3 hours, until doubled in size.
3. 3Butter a deep 15cm cake tin. Tip the risen dough onto a lightly floured surface and fold it in on itself a few times to knock out the air, then shape it into a round.
4. 4Put the dough into the prepared cake tin, pressing it out gently so it reaches the side of the tin. Cover loosely with cling film and leave until doubled in size. Heat the oven to 200°C/Gas 6.
5. 5Remove the cling film and bake the loaf for 20 minutes, until it is well risen and golden brown on top. As soon as it is done, brush the top with the sugar and milk mixture to lend a very shiny glaze. Transfer to a wire rack and leave to cool. Serve sliced and buttered.