No-knead sandwich bread

Mix the bread flour, sugar, yeast and salt until well combined.

Make a well in the centre and add the melted butter and warm milk.

Mix gradually with a wooden spoon into a very soft, wet dough.

Rest 5 minutes so the gluten develops.

Stir once more with the wooden spoon; the dough should be stretchy. Do not overmix.

Lightly flour the work surface, turn out the dough and divide it into two roughly equal parts.

With floured hands, gather each into a loaf, drop it into a loaf pan and press it to the edges.

Cover with a wet kitchen towel and proof 15 minutes.

Whisk the egg with the tablespoon of water and brush it over the loaves before baking.

Bake in a preheated 375 oven until golden brown and a skewer in the middle comes out clean, 30 minutes.

Cool briefly, turn out of the pans and slice.