Garlic and Leek Twist Bread

Add the warm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth.

Add the flour and salt to a large mixing bowl, then once the milk and yeast have reacted, pour them into the mixing bowl with the olive oil and bring together with a spoon or your hands.

Move to a floured work surface and knead by hand for 10 minutes; you can also add the dough to a machine and knead for the same amount of time.

Clean out the mixing bowl, add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 1/2 hours.

Prepare the filling by finely chopping the leek then beating it into the margarine, add the salt, pepper, parsley and garlic powder and mix until combined then leave aside.

After the dough has risen, knock it back and roll onto a floured surface into a rectangle shape around 2-3cm thick.

Spread the butter and leek filling onto the surface of the rolled out dough leaving a thin border.

Roll the dough lengthways to make a long sausage shape, then using a sharp knife carefully slice down the middle lengthways.

Overlap the two strands, keeping the exposed filling facing towards you, then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes.

Preheat the oven to 190C/380F then place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes.

Allow to cool and enjoy.