Taking inspiration from challah bread, a favourite of my partner, I decided to braid the loaf before baking in a loaf tin. I was worried that the process of braiding would knock too much air out of the dough, but it proved to be quite resilient (and had a fantastic crumb despite the extra handling). Instead of using milk, I used Greek yoghurt which I now keep a pot of in the fridge at all times so I can make the bread at a moments notice.
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