1/3 baguette, slightly stale, crust removed, cut into cubes
200ml lukewarm milk
1 egg
1 tsp salt
7g sachet fast action yeast
Put the flour, salt and yeast into a large bowl. Add the milk and egg, mix well. Turn out onto a surface and knead for 10 minutes, adding the bread cubes towards the end. Put back into the bowl and cover with a damp tea towel, leave in a warm place to rise for 40 minutes. Divide the dough in two pieces and shape, steam for 50 minutes. Prick all over to release the steam then slice and serve.
Sliced open:
Notice the soft, fluffy texture:
With gravy:
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