Sieve the flour, add all the dry ingredients and whisk together.

Attach J hook to your mixer. Add the dry ingredients. Put the machine on and gradually put in milk to the flour.

Make a soft dough for about 8 minutes. Add the oil and do a final knead.

Cover the bowl with cling film or towel and rest for 40 minutes.

Knock down the dough and knead. Roll and shape to fit a 700 gm bread tin.

Proof again for ½ hour.

Apply eggwash (optional)

Bake in 200° oven for 25- 30 min.

Check for doneness with a toothpick. Remove from oven and cool on the rack.