In the bowl of a freestanding mixer beat the flour, sugar, yeast and milk together until you have a smooth elastic dough (roughly 3-4 minutes). Use a dough hook for this.
Turn the speed down the add the soft butter bit by bit. You will see the dough becomes much softer.
Once fully combined tip out of the mixer and into a lightly oiled bowl that is at least double the size of the dough. Cover with clingfilm and allow to prove in the fridge for at least 10 hours.
The following day tip the dough onto a lightly floured surface. Knead lightly to regain a smooth ball of dough. Divide into four then shape each into a ball.
Line a 2lb loaf tin with greaseproof paper and place the balls into the tin in a row. You will need to squash them together a bit. Cover loosely and allow to prove for a further 2 hours or until the dough has risen to the top of the tin.
During this time preheat the oven to 190C. When ready to bake brush liberally with egg wash. Bake for 25-30 minutes or until dark golden brown and hollow sounding when tapped on the bottom.
Allow to cool down for 10-15 minutes before tucking in. Or alternatively toast the following day and serve with maple syrup whipped Grahams double cream and fresh berries.