Shallot, olive, and rosemary bread

Begin by combining the yeast and sugar in a bowl. Mix with your fingertips so that the yeast breaks down and becomes smooth and almost liquid. Then add 275ml of warm water. Mix well and add the beaten egg and milk. Set aside

Combine the flour, salt and butter on a slow speed using the paddle attachment or dough hook of a stand mixer. Add the yeast mixture a little at a time, slowly increasing the speed as you go - you might not need all of it. You're aiming for a dough that is tacky but not so sticky that it will glue itself to your fingers if you press on it. In my stand mixer this usually takes 8-10 minutes. Once you are happy with the texture, turn the machine off and remove the paddle or dough hook. Cover the dough with a clean, damp cloth

Place the mixing bowl somewhere warm and let the dough prove until it has doubled in volume. This will usually take at least an hour. Turn the dough out onto a lightly floured surface and knead a few times to knock the air out of it

Divide the dough into two equal-sized pieces. Shape the pieces into two oval loaves and place them on a large, greaseproof-covered baking tray, leaving plenty room between the two loaves

Pierce the dough at 2.5cm intervals pushing into it, right to the bottom, an olive, a sprig of fresh rosemary, a large shallot or some Gruyère cheese

Finally, liberally drizzle the top of the loaves with olive oil, and sprinkle with flakes of sea salt

Preheat the oven to 220°C/gas mark 7

Allow the dough to prove again until doubled in size. This should take around 45 minutes in a warm place

Bake for about 20-25 minutes, or until a deep golden colour. Once cooked through the loaf should sound quite hollow when tapped with your knuckles. Allow to cool

When ready to serve, reheat one or both of the loaves in an oven preheated to 200°C/gas mark 6 for 5 minutes, drizzle the top with yet more olive oil and slice thickly