Cinnamon swirl

Makes 1 loaf

1 Bramley apple, cored, peeled and chopped

2 tbsp caster sugar

50ml water

2 tbsp ground cinnamon 500g strong white flour, plus extra for dusting

7g fast action dried yeast 170ml milk, at room temperature 35g unsalted butter, softened, plus extra for greasing

2 eggs sea salt

1kg loaf tin

Place the apple pieces in a saucepan, sprinkle with 1 tbsp of the sugar and cover with the water. Simmer for 8-10 mins until the apple is tender and mashes easily. Mash with a fork until smooth and allow to cool. Mix in the cinnamon.

Place the flour in a large bowl, then make a well in the middle using a wooden spoon. Fill the well with the yeast, the remaining sugar and a pinch of salt, followed by the milk. Add the butter and eggs, and whisk to combine. Pour the mixture into the well and stir to combine until a soft dough forms. On a clean floured surface, knead the dough for 5 mins until elastic and smooth. Place the dough in a large clean bowl and cover with cling film so the bowl is airtight. Leave to prove in a warm place for 1 hr until it has doubled in size.

Grease the loaf tin, then knock the air out of the risen dough using the fist. On a surface dusted with flour, roll the dough into a 30 x 20cm rectangle. Spread the dough with the cooled cinnamon mixture and roll the dough tightly into itself from the longest side to make a sausage shape. Place in the prepared tin and cover loosely with cling film. Leave to rise in a warm place for 45 mins.

Preheat the oven to 200°C/gas mark 6. Remove the cling film and bake for 20-25 mins until golden. Allow to cool completely before slicing.

Serve with butter.

“Bread and milk for breakfast, And woollen frocks to wear, And a crumb for robin redbreast On the cold days of the year”

Christina Rossetti, ‘Bread and Milk for Breakfast’