Bread sauce sandwich loaf

In a large bowl, whisk 125g leftover bread sauce (see page 92) with 125ml warm water (or adapt as per the tip, below left). Mix in a 7g sachet easy bake yeast and 15g honey, then add 350g plain flour, ½ tbsp fine sea salt and 55g melted unsalted butter.

Knead for a few minutes, until smooth and elastic. Cover and leave somewhere warm until doubled in size (about 45 minutes). Grease a 900g loaf tin. When risen, tip the dough onto a lightly floured surface and shape into a smooth round; dust flour on top and rest for 5 minutes. Flip over, then pull 4 edges of the round into the centre to join; turn back over. Use cupped hands to pull the bread into an oval shape. Put into the tin, seam-sidedown. Cover until risen just above the tin (20-30 minutes).

Preheat the oven to 220˚C, gas mark 7. Brush the top of the loaf with a little lightly beaten egg, then slash it down the centre lengthways with a sharp knife. Bake for 10 minutes. Reduce the oven to 180˚C, gas mark 4, and bake for 25-30 minutes, until a rich brown and the base sounds hollow when tapped. Transfer to a wire rack to cool.