Ingredients
350 g strong white flour
2 tsp fast-action yeast
1 tsp salt
20 g butter, melted
225 ml warm water
Milk, to glaze
Method
1) Pretty much bung all the dry ingredients into a bowl (separate the yeast and salt - relegate them to opposite sides of said bowl)
2) Put the butter in too
3) Gradually add the water and mix with your hand until it forms a dough
4) Remove from bowl and plonk onto a floured surface
5) Knead for five minutes ish (or, two songs on Magic FM)
8) Divvy up the dough into 12 pieces. Roll into, well, rolls.
9) Place rolls into an 8 inch cake tin. My cake tin was considerably bigger than 8 inches because I had a blonde moment, so had a wee bit of a flat loaf.
10) Leave to prove for another thirty mins with, you guessed it, a tea towel or cling film to cover, and until doubled in size.
11) Glaze your loaf lovingly with some milk.
12) Bake for 220 degrees for 20-25 mins. I was super paranoid it would be raw in the middle so did the classic "turn upside down and knock and tap" technique. And then double checked by putting a skewer in the bottom too. Just to be sure.
Sorry Bezza, may have let you down this time, but next time - I'll nail it!