Place the flour in a large bowl and add the salt on one side of the bowl and the yeast on the other.

Rub in the butter roughly then add half the egg. Keep the rest for egg wash before baking.

Add the milk and water and mix until the dough forms a ball.

Knead the dough for ten minutes until it is smooth and elastic. Add the sage and most of the rosemary during kneading,

Place the dough in a bowl covered in clingfilm to prove for 45 minutes to an hour.

When the dough has risen, take it out of the bowl and press it all over with your fingers to knock it back.

Split the dough into three using a dough scraper and form each piece into a long sausage shape.

Press one end together, plait the three pieces together, then coil the plait into a circle shape. Press the ends in.

Place the coiled plait on an oiled baking tray to rise for another 45 minutes.

Brush the bread with the egg wash, sprinkle with the rest of the rosemary leaves, a little dried sage and some coarse sea salt.

Put the tray in the oven and pour freshly boiled water from the kettle into the baking tray at the bottom of the oven to create steam. Shut the door quickly.

Bake for ten minutes, then turn the baking tray around and bake for another ten to fifteen minutes until the bread is golden brown and the base sounds hollow when tapped.

Remove from the oven and allow to cool.