These loaves have a nice soft crust and an even softer, squashy crumb. It’s an enriched dough akin to brioche, but it’s a whole lot easier and quicker. I used a biga (sometimes called a poolish), but the recipe can be adapted very easily should you prefer not to use one. The recipe here is for two medium loaves.

Makes: 2 medium loaves each giving about 10 – 12 slices

Time: 10 minutes to mix the biga. 25 – 30 minutes initial hands on then 1 – 2 hours for the first prove. 10 – 15 minutes hands on then 30 – 50 minutes for the second prove. Baking time – about 25 minutes.

Level: Reasonably easy

Equipment: I usually knead bread dough in my stand mixer, but with a little more time and effort, kneading by hand will work. Other than that you just need normal stuff: bowls, spoons etcetera. I used 500g/1lb loaf tins, but they can also be baked free form.

Biga ingredients

200g/7oz sourdough starter (or replace with 100ml water, 100g strong white flour)
100ml/3½fl oz tepid milk
100g/3½oz strong white flour
1g – 2g instant yeast

Main mix

250g/9oz strong white flour (450g/1lb if not using a biga)
10g salt (I like plenty of salt, most people are happy 7g or less.)
7g/1½ tsp instant yeast
50g/1¾oz caster sugar
50g/1¾oz butter, softened
1 large egg, lightly beaten (reserve a very small amount for glazing – optional)
50ml/1¾fl oz milk or buttermilk (250ml/9fl oz if not using a biga)
50g/1¾oz* nuts of your choice, chopped – or use mixed chopped nuts
75g/2½oz* glace cherries, halved or quartered
75g/2½oz* chopped dried dates
A very small amount of beaten egg and milk if you want to glaze them.

* All these additions can be increased a little if you want: 75g/100g/100g should be OK.

Method

Pre: Mix together all the biga ingredients, cover the bowl and leave – ideally at least 2 – 3 hours, more if possible. If you intend using loaf tins, line them with baking parchment.

1. Mix together the biga, flour, salt, yeast and sugar. Mix in the softened butter and beaten egg.

2. Gradually add the milk or buttermilk and mix to form a dough, which should be soft but not over wet.

3. Knead (9 – 10 minutes in a stand mixer; around 15 minutes by hand) Place in a lightly oiled bowl and turn it over a few times then cover and leave until it has doubled in volume – about 90 minutes in a warm kitchen.

4. Tip the dough out onto a lightly floured surface and knock it back. Stretch or roll it out and add in the remaining ingredients, ensuring an even distribution. Fold them in and divide the dough into two equal parts. Form into rounded oblong shapes, pulling the surface taught using cupped hands.

5. Place the dough pieces into the loaf tins (or on a lined baking sheet) and place inside a large plastic bag, such as a kitchen bin liner. Leave to rise again – about an hour.

6. Put a baking tray or baking stone in the oven on the middle shelf and turn the oven on to 220°C / Fan 200°C / 425°F / Gas 7.

7. Bake the loaves for about 22 – 27 minutes. After 12 minutes cover them with foil if they are becoming very dark.

8. Check for a hollow sound when tapped then place on a wire rack to cool.