Activate the Yeast: In a small bowl or jug, gently whisk together the lukewarm milk, warm water, and the sachet of yeast. Let it stand for 5-10 minutes. You'll know it's ready when it becomes frothy and bubbly on top.

Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the 500g of strong bread flour and 1 tsp of salt. Give it a quick mix to distribute the salt. Create a well in the centre.

Combine Ingredients: Pour the frothy yeast mixture, the sweetened condensed milk, and one egg into the well. Add the 60g of softened butter.

Knead the Dough: Mix on a low speed until the ingredients come together, then increase the speed to medium and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. If kneading by hand, do so on a lightly floured surface for about 15 minutes. What works best for me is the 'windowpane test': stretch a small piece of dough until it's thin enough to see light through without tearing.

First Prove: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean tea towel or cling film and leave it in a warm place to rise for 1 to 1.5 hours, or until it has doubled in size.

Shape the Loaf: Gently punch the air out of the risen dough. Tip it onto a lightly floured work surface and knead for a minute. Shape it into an oblong loaf and place it into a greased and lined 900g (2lb) loaf tin.

Second Prove: Cover the loaf tin loosely with oiled cling film and leave it in a warm place for another 45-60 minutes, or until the dough has risen about 2-3cm above the rim of the tin.

Bake the Bread: Towards the end of the second prove, preheat your oven to 180°C (160°C fan). Gently brush the top of the loaf with the prepared egg wash. This gives it a beautiful, glossy finish.

Cool and Enjoy: Bake for 25-30 minutes, until the loaf is a deep golden brown and sounds hollow when you tap the bottom. Let it cool in the tin for 5 minutes before carefully turning it out onto a wire cooling rack to cool completely before slicing.