1. Dissolve 25 g yeast and 1 tsp sugar in 250 ml warm water and separately melt 50 g butter in 175 ml warm milk.
2. Sift 675 g strong flour with 1 tsp salt, add the two liquids and mix to a smooth dough.
3. Allow to prove, knock back and mould to fit a 30 cm diameter greased tin.
4. Brush with eggwash, sprinkle with sesame and fennel seeds, allow to prove, then bake at 195°C for 40 minutes.