Makes 1 loaf or 8 buns. * OMIT TO MAKE REGULAR BREAD

In a small bowl or 2 cup measuring cup, combine the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes.

In a mixer, whisk together the bread flour, all purpose flour and salt in low speed. Add the butter. Using your finger tips, rub the butter in to the flour mixture, making even crumbs.

Add the yeast mixture and the beaten egg to the bowl and using a dough scraper or silicone spatula, on medium low until a moist, sticky dough forms.

Mix for about 8 minutes, dough will be sticky still. Add olive oil around the bowl and as it drains down issuing a spatula, scraping along the sides, going underneath the dough. So this all around it. The pick up the dough and shape it into ball by tucking it under itself.

Place it back in the bowl. Cover with plastic wrap and let rise until doubled, 1-2 hours. Note that this dough is a bit of a slow-riser. Allow it to rise until doubled, no matter how long that takes.

Line a large baking sheet with parchment paper and set aside.

Using a dough scraper, divide the dough into 8 equal pieces. (* I like to weight the dough ball and then divide that weight by 8, to get a weight for each piece. I then weigh out each piece to that weight, to get 8 exactly equal pieces. My last bake, the individual balls were 101g apiece. Yours may vary somewhat.)

If your dough is still too sticky at this point to form into balls, very lightly dust with a tiny bit of four.

Form each of the 8 dough pieces into balls (* See video above the recipe card on how to do this!). Place balls on parchment lined baking sheet about 2-3 inches apart. Cover loosely with a clean kitchen towel and let rise until doubled again, 1-2 hours.

Set a large shallow roasting pan of water on the lowest rack of the oven. Preheat oven to 400F (not fan assisted) with a rack in centre of the oven, as well.

When buns have doubled, beat remaining egg with 1 tablespoon water and brush the buns thoroughly. * Be sure to brush the entire bun, top and sides, right down to the pan, as any areas you miss will be pale-coloured once baked. If desired, you could sprinkle with sesame or poppy seeds at this point, as well. Bake, turning sheet 180 degrees halfway through baking, until tops are golden brown, about 15 minutes.

Immediately transfer buns to a rack to cool completely.