450g Strong Plain Flour
7g sachet Easy Active Dried Yeast
2 tsp Honey
250ml Scottish Milk, lukewarm
30g Scottish Butter, melted
1 x level tsp Salt
1 x medium Scottish Egg
1 x Egg Yolk
A little milk
Take a medium-sized bowl and stir in the yeast, honey, milk and butter and allow to stand for 15 minutes. Then, add the egg and whisk well.
Now, in a larger bowl, add the flour and salt and mix well.
Next, make a well and add the yeast mixture. With a wooden spoon, stir from the centre until you have a rough dough.
Turn the dough out onto a floured surface and knead until smooth and elastic. Then, place into a clean bowl, cover with cling film and leave in a warm area for 90 minutes. Meanwhile, brush a baking tray with a little oil.
When the 90 minutes are up, turn out the dough and knead for a couple of minutes. Divide into 3 equal pieces, then roll each piece into long strips.
Plait the strips, tuck in the ends and place the loaf onto the baking sheet. Cover it loosely with cling film and put to one side for another 30 minutes.
While the dough is rising, heat the oven to 190°C/375°F/Gas Mark 5 and mix the egg yolk with a little milk.
Finally, brush the glaze over the bread and bake for 40-45 minutes.