In a large bowl, mix together the flour, sugar, yeast, and salt.

In a separate jug add the water, melted butter, and egg and whisk together.

Add the wet ingredients into the dry and mix by hand to form your dough. Knead on your surface for roughly 5-6 minutes.

Roll dough into a smooth ball. Grease your mixing bowl and add the dough back in. Cover the bowl with plastic wrap (or a shower cap) and clean towel and allow to rise in a warm place for ROUGHLY 60-90 minutes or until doubled in size.

Once proofed, knock back the dough and cut into 2 even pieces, roughly 15oz/420g

Form 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.

Cover 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.

Preheat the oven to 400°F (200°C) and carefully egg wash the loaves.

Bake for 35-40 minutes or until golden brown.

Let 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.