A very tasty and light bread.

1000g - High Gluten Content Flour (strong or very strong)
50g - Yeast
30g - Sugar
20g - Malt Extract
50g - Butter
600g - Milk
25g - Salt

Mix all the ingredients together in a large mixing bowl with a dough hook on medium speed for 20 mins. cling film and rest over night in the fridge.

The next day, kneed the dough one more time in the mixer on medium speed for 10 mins. shape the dough and allow to proove. brush with milk before putting in the ovan at 220C with steam for 30 mins or untill it sounds hollow.