Makes 2 plaited loaves
1 lb 8 oz (675g) strong white flour 3 level teaspoons salt
1 oz (25g) butter
1 oz (25g) fresh yeast or 1 level
tablespoon dried yeast and 1
level teaspoon castor sugar 3 pint (400ml) mixed tepid
milk and water (half and half) beaten egg, for glazing
2 tablespoons poppy seeds
Sift the flour and salt into a mixing bowl. Add the butter and rub in with the fingertips. Dissolve the fresh yeast in 1/4 pint (150ml) of the liquid. If using dried yeast, have the liquid hand-hot, stir in the sugar and sprinkle in the yeast. Set dried yeast mixture in a warm place for 10 minutes, or until frothy.
Add yeast together with remaining tepid liquid to dry ingredients and mix to a rough dough in the bowl. Turn on to an unfloured work surface and knead for about 10 minutes until smooth and not sticky. Shape into a ball, return to the howl and set inside a roomy polythene bag. Leave at room temperature for about 1 hour, or until dough has doubled in size.
Turn risen dough out and press all over with the knuckles to knock hack. Divide dough in half. Then further divide each dough portion in three and roll each portion to a rope of about 12 inches (30cm) long. For each loaf, pinch three dough portions together at one end, then plait into a loaf shape. Place a loaf on each of two greased baking sheets and brush with beaten egg. Loosely cover with cling film and set in a warm place for about 30 minutes, or until risen and puffy.
About 15 minutes before baking, heat the oven to 425°F (220°C) or Gas no. 7. Glaze risen bread with egg again and sprinkle generously with poppy seeds. Place in preheated oven and bake for 30-35 minutes. Transfer loaves to a wire rack and leave until cool. This is a nice bread to serve at a cheese and wine party or a buffet supper.