Another adaptation of a Beth Hensperger recipe.

3 1/2 cups semi-skimmed milk
20g fresh yeast
1 teaspoon sugar

Whisk the above and leave for a few minutes.

7 cups strong white bread flour
1 tablespoon salt
4 tablespoon sugar

Put these in a large bowl, create a well in the centre and pour in the milk mixture.

2 eggs

Crack these into the milk mixture, whisk to incorporate a bit of the flour and leave to stand for a couple of minutes.

Mix the flour together. It will be very wet. Add around 3 cups more of flour a cup at a time to create a moist but firm dough. Take out of the bowl and knead to a satiny finish.

Lightly oil a bowl and place in the dough.

Leave to rise (double in size).

Shape.

Bake for 35 around minutes at 200.