DOUGH

Bread Machine:

• Add the egg, milk and butter to your bread machine pan. Then add the remaining ingredients. Take care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
• On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Add the egg, milk and butter to your stand mixer bowl, and give it a quick mix.  If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
• Then add the remaining ingredients and 200g (1¾ cups) of the flour. Add more flour as needed. Be careful: too much flour will result in dry bread.
• Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
• Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
• When the dough is ready, knock it back, and on a floured surface, form into a rough ball.

For both methods:

• Pre-heat the oven to 175℃ (350℃).
• Grease and line a fairly small loaf tin (mine was 23cm x 13cm / 9" x 5"). I don't line the whole pan, just the middle, which I leave with a little overhang, making it easier to remove the bread from the pan.
• Roll out the dough to a rectangle of around 23cm x 30cm (9" x 12"), with a depth of around 1cm. Have the shorter edge facing you.
• Whisk the egg well, and brush all over the dough (keep and leftover egg, and put to one side).
• Mix the sugar and cinnamon and sprinkle over the dough, using your fingers to spread it evenly.
• Taking the shorter edge (facing you) tightly roll the dough. Finish with the seam facing down.
• Tuck the sides underneath to fit the pan you are using, and place in the pan. You can either leave the roll as it is (to create a rounder loaf) or press it down to fit the whole pan as I did.
• Cover with a tea-towel and leave to rest for a further 30 minutes.
• When ready, brush over the remaining the egg, and sprinkle with pearl sugar (if using).
• Bake for around 20-25 minutes, then remove from the oven, and allow the bread to cool for a while before removing from the pan. Enjoy warm, or the next morning as toast.