• I use a digital scale and just weigh all the dry ingredients on top of each other. Stir them together
• Break the egg into the milk and whisk together with the whisk or fork. Pour into the flour mixture and get your hands right in there. The dough should be soft, not sticky.
• Now, you can either knead the dough for ten minutes, or you can do the no-knead method: shape the dough into a round and return to the bowl. Every time it reaches double the size, knock it back. You have to go this about 6 times (so 6-10 hours) but it works for me.

Ready for baking

• Lightly flour a counter and shape the dough into a loaf shape, or into rolls. (I have a shite sense of weight, so I weight out 100g lumps of dough for a roll; there's usually one weird one left over).
• Grease your loaf tin and gently place the dough into the tin. If making rolls, I line an ovenproof tray with greaseproof paper.
• Turn the oven to 180C. Cover the dough with the clean tea towel and leave to double in size.
• Lightly brush the buns with milk and place in the oven; the loaf will take around 40 minutes, the buns around 20.
• When the oven pings, if it's the loaf, upend it onto a clean tea towel or wire cooling rack. If it sounds hollow when you tap it, you're good to go. If not, pop it back in. With the rolls, you are probably okay.
• When you're happy that everything's cooked through, place on the wire cooling rack (removing any greaseproof paper if you've used) and leave, if you can, to cool.

Storage

• Once cool, I use a super sexy giant tupperware to store my bread. 
  It will freeze well, in a bag, for a couple of months.

Relay racing it

• Of course it's just bread; but the softness of milk bread makes superb eggy bread or bread and butter pudding.