Ingredients:

Milk Roux (starter)
25g strong white bread flour
125ml Unhomogenised Whole Milk

Dough
475g strong white bread flour
7g fast-action dried yeast
1½ tsp salt
2 tbsp caster sugar
150ml Unhomogenised Whole Milk (lukewarm)
1 large egg
40g unsalted butter (softened)

Method:

• To make the milk roux, in a small saucepan, whisk the flour and milk together until smooth.
• Heat gently, stirring constantly, until it thickens into a paste (like custard).
• Remove from heat and let it cool completely. This step is key to get the pillowy, bakery-style texture.
• While the roux is cooling, in a large bowl, mix flour, yeast, sugar, and salt.
• Add the cooled milk roux, milk, and egg. Mix into a soft dough.
• Knead the dough for 8–10 minutes until smooth.
• Add the butter and knead again until fully incorporated and elastic. The dough should be slightly sticky but stretchy.
• Place the dough in an oiled bowl, cover, and leave in a warm place for 1–1.5 hours until doubled in size.
• Divide dough into 3 equal pieces. Roll each into an oval, fold like a letter, then roll up into a log. Place side-by-side in a greased 2lb loaf tin. This shaping gives that classic pull-apart layered texture.
• Cover and let rise for 45–60 minutes until puffy and just above the tin.
• Bake at 180°C (160°C fan) for 25–30 minutes until golden.
• Once baked, brush with a little milk or melted butter while warm for a soft crust.
• Cool before slicing (if you can resist).