Dill bread

1) In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 43C. Sprinkle the yeast over the surface of the milk. Set aside for about 10 minutes, until foamy.

2) Meanwhile, in large bowl, whisk together the flour and salt. Set aside.

3) Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.

4) Transfer the flour mixture to a well-floured work surface and knead by hand for about 10 minutes, until an elastic dough is formed. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot for about 2 hours, until doubled in size.

5) Place a rack in the centre of the oven and preheat to 200C/Gas 6.

6) Transfer the dough to the work surface and, using your hands, gently flatten into a 25-cm-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the centre. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 13cm by 23cm loaf tin, cover with a kitchen towel, and return to the warm spot for about 1 1/2 to 2 hours, until the dough has risen about 3.5cm over the top of the tin.

7) Brush the top of the dough lightly with warm water and, using a sharp knife, make 0.5cm-deep slit down the centre. Bake for about 30 minutes, until golden brown.

8) Remove the loaf from the tin and place in the centre of the rack. Continue baking until the loaf sounds hollow when tapped lightly on the bottom and an instant-read thermometer inserted in the centre registers 85C for about 15 minutes.

9) Transfer the loaf to a cooling rack and allow to cool for 2 hours before using.