Cardamom Bread

Method

1. Warm 90 ml of whole milk in a small pan to about 37C — it should feel neither warm nor cool on the inside of your wrist. Pour into a mixing bowl and crumble in 5 g of fresh yeast, stirring until it has completely dissolved.
2. In a second bowl, whisk together 150 g of strong white flour, 18 g of caster sugar, 1 tsp of freshly ground cardamom and 0.25 tsp of fine salt. Add the dry mix to the yeasted milk and stir with a wooden spoon until it comes together as a shaggy dough.
3. Turn out onto a lightly floured surface and knead 8-10 minutes until smooth and elastic. Flatten the dough, smear over 15 g of softened unsalted butter and knead a further 5 minutes, until the butter is fully absorbed and the dough is glossy and slightly tacky but no longer sticky.
4. Shape into a ball, return to the bowl, cover with a cloth and leave in a warm draught-free spot for 50 minutes, until doubled in size and springy when pressed.