Procedure

1) Make the leaven. Pour the milk into a large bowl, add the dried yeast, sugar and about half of the flour. Mix into    a smooth batter, cover the bowl with a cling film and let the yeast activate in a warm place.

2) Sift the remaining flour into a separate bowl, add the salt and mix. Make a well in the centre, pour in the leavening mixture, add the cubed softened butter and knead until you get    a smooth, elastic dough. (You can also use a stand mixer). Cover and let the dough rise in a warm place for an hour.

3) Tip the dough onto a floured surface and roll it out into a rectangular shape. Then, roll the dough up starting at the shorter side. Grease and flour a loaf tin and place the rolled up dough into it. Cover and let it rise for a further 30 minutes.

4) Preheat the oven to 200C / 180C fan.

5) Once the loaf has risen, brush it with some butter and bake in the preheated oven for 15 minutes. Lower the temperature to 180C / 160C fan and bake for a further 15 minutes. Tip the loaf onto a wire rack and cool down completely before slicing and serving. Enjoy!