Ingredients
For the Dough:
* All-Purpose Flour: 3 cups (approx. 375g)
* Warm Milk: 1 cup (240ml)
* Sugar: 2 tbsp
* Instant Yeast: 2 ¼ tsp (1 packet)
* Salt: 1 tsp
* Unsalted Butter: 3 tbsp (melted and slightly cooled)
* Egg: 1 large
For the Topping:
* Egg Wash: 1 egg beaten with 1 tbsp milk
* Butter: 1 thick slice (for the center)
* Optional: Honey or flaky sea salt for drizzling after baking.
Instructions
1. Prepare the Dough
* In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
* Add the melted butter, egg, salt, and half the flour. Mix until smooth.
* Gradually add the remaining flour and knead (by hand or with a mixer) for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
2. First Rise
* Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
3. Shape and Score (Top Image)
* Punch the dough down and shape it into one large, smooth ball.
* Place it into a greased oven-safe skillet or a round cake pan.
* Scoring: Using a sharp knife or a clean blade, cut a deep cross (or several radiating lines) into the top of the dough.
* Cover and let it rise again for 30 minutes.
4. Bake
* Preheat your oven to 180°C.
* Brush the surface gently with the egg wash for that golden shine.
* Bake for 25–30 minutes until the top is deep golden brown and the bread sounds hollow when tapped.
5. The Finishing Touch (Bottom Image)
* Immediately upon removing from the oven, place a cold pat of butter right in the center where the score lines meet. It will melt and seep into the grooves.
Pro Tips
* Milk Temperature: Ensure the milk is warm (about 40°C) but not hot, as hot liquid will kill the yeast.
* The Glaze: For a sweeter version to serve with tea, brush the warm bread with a mixture of melted butter and honey.
* Savory Twist: You can tuck cloves of garlic or sprigs of rosemary into the score lines before baking.
