| 1 |
Crumble the yeast into half the milk and leave for 3 to 4 minutes, then stir to completely dissolve the yeast. |
| 2 |
Mix the flour and salt together, and cut in the butter. Make a well in the center and pur in the yeast liquid. Mix to a soft but manageable dough, adding as much of the remaining milk as necessary. |
| 3 |
Turn out onto a lightly-floured surface and knead thoroughly until smooth and elastic. Return the dough to the bowl, cover and leave in a warm place for 45 to 60 minutes, until doubled in bulk. |
| 4 |
Punch the dough down and divide into two, one piece being about double the size of the other. |
| 5 |
Shape the large piece of dough into a round loaf and place it on a floured baking sheet. Shape the small piece into a round and place it on top. Flour your index finger, or the handle of a wooden spoon, and press it firmly through the center of the topknot, down to the baking sheet, to seal the two together. Cover loosely and leave in a warm place for about 30 minutes, until the loaf is well risen. |
| 6 |
Brush the loaf with beaten egg and sprinkle some poppy seeds over the top of the loaf. Bake in a preheated 425 F oven for 30 to 35 minutes, until the loaf sounds hollow when tapped undermearth. Transfer to a wire rack to cool. |
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