Step 1

Combine water, yeast and sugar in a jug and set aside for 5 minutes or until frothy.

Step 2

Place the flour in a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the bread improver and salt and stir to combine. Make a well in the centre. Pour the yeast mixture into the well and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 15 minutes or until dough is smooth and elastic. Place in a large bowl and loosely cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Step 3

Use your fist to punch down the dough. Turn onto a lightly floured surface and knead for 2-3 minutes or until dough returns to its original size.

Step 4

Preheat oven to 220°C. Line an oven tray with baking paper. Divide the dough into 3 even portions. Roll each portion into a log, about 30cm long, 5cm wide. Place on the lined tray. Cross the logs over each other to create a plait. Tuck in each end under the loaf. Loosely cover with plastic wrap and set aside for 20 minutes or until dough rises by half.

Step 5

Combine the egg yolk and milk in a small bowl. Use a pastry brush to lightly brush egg mixture evenly over the loaf. Bake in preheated oven for 10 minutes. Reduce the temperature to 180°C and bake for a further 20 minutes or until golden brown and loaf sounds hollow when tapped on the base. Remove from oven and serve warm with butter.