Pies, Puddings and Pottages

Place the water in the saucepan and heat to 30C/86F.

Transfer the water to the measuring jug and add the yeast and caster sugar and stir thoroughly.

Leave to stand for 10 minutes to activate the yeast.

Sift the flour and salt into the mixing bowl, add the butter and rub in to form a breadcrumb consistency. You can use a food processor to do this if you want to save time.

Make a well in the centre and pour in the yeast mixture and mix well to form a sticky dough.

Turn out onto a lightly floured work surface and knead for 10 minutes until the dough is silky and elastic.

Wash out the mixing bowl and oil with a little rapeseed oil before putting in the dough.

Cover with clingfilm and leave in a warm place for two hours or until the dough has doubled in size.

Scatter the polenta over the baking sheet.

Once risen turn the dough onto the work surface and knock back.

Divide the dough into two pieces (one smaller than the other) and shape into rounds.

Place the larger round onto the baking sheet and place the other one on top. Using the handle of a wooden spoon make a hole through the centre of the loaf ensuring to push all the way through to the tray underneath.

Cover with the tea cloth and leave to prove for about 45 minutes to one hour or until doubled in size.

Preheat the oven to 200C/400F/gas 6. Place a roasting tin at the bottom of the oven.

Once the loaf has risen, use a razor blade to make slits around both layers of the bread and brush the loaf with the beaten egg.

Pour boiling water into the roasting tin and place the loaf on a shelf above it.

Bake for 25 to 30 minutes or until golden and the loaf sounds hollow when the base is tapped. Check after 15 minutes to make sure the top of the loaf isn’t burning. If it is place a piece of kitchen foil over the top.

Transfer the loaf onto a wire rack and leave to cool.