Step 1

Cut the butter into cubes and leave at room temperature to soften.

Step 2

Fit the Spiral dough tool to the machine.

Step 3

Add Ingredients (water, yeast, flour, butter, milk, sugar, strong flour, salt) into the Mixer bowl.

Step 4

Attach the Mixer bowl to the machine and fit the splash guard.

Step 5

Mix on speed 1 for 2 minutes.

Step 6

Mix on speed 2 for 8 minutes.

Step 7

Check the dough is flexible and homogenous.

Step 8

Cover with a tea towel.

Step 9

Leave to prove for 1 hour or until doubled in size.

Step 10

Carefully transfer the contents of the Mixer bowl to a lightly floured worksurface.

Step 11

Gently pull the edges into the centre.

Step 12

Roll the dough over and make into a loaf shape.

Step 13

Place the dough into the loaf tin, making sure the seal is placed on the top.

Step 14

Cover with a tea towel.

Step 15

Leave to prove for 1 hour or until doubled in size.

Step 16

Pre heat the oven to 220ºC.

Step 17

Remove the tea towel and spray the dough with salted water.

Step 18

Bake for 25 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.

Step 19

Serve.