Ingredients:
* 50g (2 oz) Stork margarine
* 450g (1 lb) strong plain flour, sieved
* 1 x 5ml spoon (1 teaspoon) sugar
* 1 x 5ml spoon (1 teaspoon) salt
* 25g (1 oz) fresh yeast, blended with
* 225ml (8 fl oz) warm milk (25°C-27°C, 78°F-82°F)
* 25mg ascorbic acid, crushed
* 1 egg, size 4, beaten
* Beaten egg, to glaze

OVEN: Pre-heat to moderately hot (190°C,375°F,Gas No.5)
SHELF: Middle
1. Grease a polythene bag and baking sheet.
2. Rub Stork into dry ingredients. Pour in blended ingredients and egg. Work to a dough with a palette knife.
3. Turn out onto a lightly-floured surface and knead for 10 minutes.
4. Place in polythene bag and rest for 10 minutes.
5. Remove dough from bag. Divide in two and pull one half into a rectangle approximately 23cm (9 inches) long.
6. Cut lengthwise into three strips and plait.
7. Place on baking sheet, cover with polythene bag and prove in a warm place for 45-50 minutes.
8. Remove polythene bag and glaze with beaten egg.
9. Bake in the pre-heated oven for 45-50 minutes until golden brown and sounding hollow when tapped underneath.
Turn out and cool on a wire tray. NB: Use other half of dough to make another plait, a crown loaf, or a 450g (1 lb) tin loaf.

Preparation time: 25 mins (excluding rising and proving)
Cooking time: 45-50 mins