Makes one large loaf
1 x 2lb AGA loaf tin, brushed with melted butter
- 600g strong plain flour
- 8g salt
- 10g dried yeast
- 75g butter, softened
- 5g (1 tsp) sugar
- 200ml tepid water
- 200ml tepid milk
Glaze: Beaten egg mixed with a little milk
Place the flour, salt, yeast, softened butter and sugar into the mixing bowl of the KitchenAid stand mixer. Fit with the dough hook and mix until the butter is incorporated into the flour. Pour in the water and milk and mix until it becomes a soft dough. Continue to mix for 5 minutes then place the dough onto a lightly floured surface. Finish kneading by hand until the dough is silky.
Cut off a third of the dough. Knead the larger piece and place into the base of the buttered 2lb AGA loaf tin. Take the remaining third of the dough and divide into three equal pieces, plait these and place onto dough already in the tin.
Cover the tin with lightly buttered cling film or a large polythene bag and place next to the AGA to rise, probably about 1½ hours, until it has reached above the top of the tin.
Remove the cling or poly bag and gently brush the top of the loaf with the egg and milk mixture.
2, 3, 4 and 5 oven AGA: Place the loaf tin on the oven grid shelf placed on the floor of the Roasting Oven for 20 minutes, until golden in colour, then slide the cold plain shelf above the loaf on the second runners down and cook for a further 10 minutes.
Remove the bread from the AGA, allow to settle for a couple of minutes, then turn out the loaf of bread. Cool on a wire rack.
Dawn's tip: An easy way of greasing the tin is to melt a little butter in the base of the tin, at the back of the AGA (sit the tin on a piece of folded kitchen towel, to protect the enamel) or on the Warming Plate. Brush the melted butter well into the letters and around the tin then put the loaf tin into a cool area to harden the butter.