Mix together the yeast, salt, 400g of the flour, half the sugar and the warm milk into a soft dough.
Allow the dough to rise in a warm place for an hour
Now, put the mixture into your bread mixer and add all the remaining ingredients including the remaining flour and sugar (other than the filling). Use the dough setting to mix and leaven the dough. If you don't have a bread mixer, then mix the dough by hand or using the dough hook on a stand mixture, kneading till everything is well combined. Then leave to rise for a further hour.
Turn the dough out onto a floured board. Mine was quite 'wet' at this stage, so I simply divided it into two portions and pressed out each one into a rectangle. The rectangle should have a short side the same length as your bread tins and a long side about half as long again.
Mix together all the filling ingredients. Brush the dough rectangles with the filling and then roll up along the short side so that there's a fat dough sausage which fits your bread tins Fold up the ends.
Prepare your bread tins by greasing well, or lining.
Put the dough sausages in tins and cover. Leave to rise till they have doubled in size (about an hour), meanwhile pre-heating your oven to 200c
Bake in the oven for about 30 minutes at 200c for the first 10 minutes and then 180c for the remaining time. Test to check when the bread is done by tapping the bottom of the tin, which will have a hollow sound once fully cooked
Turn the loaves out onto a cooling rack and leave to cool. If you like, drench with icing sugar, or glaze the top of the loaves with an apricot glaze.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.