Milk bread (Dan Lepard)

I did not even deflate the air bubbles, love the holes...kind of artisan look :)

    Dan Lepard (The Guardian)
    Ingredients
    375ml whole milk
    100ml cold water
    2 tsp fast-action yeast
    75g unsalted butter, plus extra for greasing the tin
    625g strong white flour
    25g castor sugar or honey
    Scant 2 tsp salt
    Oil for kneading

ready to be baked

     Method
     1.  Boil the milk, let it cool in a large mixing bowl.  Stir in cold water to bring down the temperature a bit quicker.  When it is gently warm, whisk in the yeast, leave for 5 minutes to dissolve.  Melt the butter.  Add the flour, sugar and salt to the yeast mixture, pour in the butter.  Bring everything into a mixed dough.  Cover and leave for 10 minutes.  Gentle knead for 10 seconds.  Leave to let rise for an hour.

     2.  Grease a large loaf pan, shape the dough into either to two balls or a rolled-up sausage and place smooth side up in the tin.  Leave to rise by half, flour the top, cut a slash down the middle, bake at 180C (160C fan assisted) 350F/gas mark 4 for 50 minutes.  Remove from the tin as soon as it's baked and leave to cool.

I also used this recipe and made some Choc chip buns and soft batch rolls.
They are all good!