Stir the golden syrup and melted butter into the warm milk until well combined. Crumble the yeast into a large bowl
then pour over the warm milk and stir until the yeast has dissolved.
Add the remaining ingredients and mix until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes
or until smooth and elastic. Return the dough to the bowl
cover with cling film and place into a warm place for 1 hour
or until the dough has nearly doubled in size.
Meanwhile
grease and flour a 12cm x 20cm/5in x 8in bread tin.
Turn the dough out onto a floured work surface again and knock back a few times. Divide equally into two pieces and shape into balls. Place the dough balls side by side in the prepared bread tin
cover with cling film and set aside to rise again
until doubled in size.
Preheat the oven to 220C/410F/Gas 7.
Using a sharp knife
slash the dough a few times and place into the oven immediately. After 10 minutes
reduce the heat to 180C/350F/Gas 4 and bake for a further 30 minutes
or until the bread is golden-brown. To check if the bread is done
remove from the tin and tap the bottom with your knuckles – it should sound hollow.
