Once proofed, knock back the dough and cut into 2 even pieces, roughly 15oz/420g
06Form each loaf by rolling the dough into an oblong shape then tucking and pinching the ends under the loaf. Place loaves into 2 greased 9 x 5-inch bread pans.
07Cover again with cling wrap and a towel and allow to proof at room temperature for the second time for roughly 45-60 minutes or until is risen to the lip of the loaf pans.
08Preheat the oven to 400°F (200°C) and carefully egg wash the loaves.
09Bake for 35-40 minutes or until golden brown.
10Let cool for at least 30 minutes before slicing & enjoy! Store bread covered at room temperature for up to 4 days. It also freezes really well for up to 6 weeks.