1kg/2lb bread tin and 2 x mixing bowls

2 egg whites
1 tbsp sugar
1 tsp salt
6 tbsp oil
1 tsp vinegar
460ml milk
500g FREEE Brown Bread Flour
2 tsp quick yeast
oil, for tin

220˚C, Fan 200˚C, 425˚F, Gas 7

1. Rub a little oil around the inside of a 1kg/2lb bread tin.
2. Put the egg whites, sugar, salt, three spoons of the oil, vinegar, and milk into a bowl and whisk together.
3. Add the flour and yeast, whisking to make a thick, smooth batter.
4. Drizzle the remaining three spoons of oil over the batter and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of an oily, doughy mass.  
5. Tip the doughy mass into the prepared tin and smooth the top.
6. Invert a large mixing bowl over the top of the tin and leave until the dough has risen to 7mm/¼”  below the top of the tin, about 60-90 minutes.
7. Pre-heat the oven.
8. Bake for 55-60 minutes.
9. Turn out the cooked loaf to cool on a wire rack.
10. Allow the bread to cool completely before slicing.