Dissolve the yeast and honey in about a third of the warm water. Add 2 tablespoons of weighed flour and stir well.
Leave in the warm kitchen for 10-15 minutes to froth up. Add the bubbly mixture to flour and salt and gradually pour in all the remaining water and the milk. Knead well for about 10 minutes.
Shape into a smooth ball, place into an oiled bowl and cover it with cling film or a damp tea towel. Leave at room temperate for 30 minutes or until doubles in size.
Preheat oven to 220 degrees (gas mark 7). Turn out on to a lightly floured surface, knead briefly and form into a load. Shape the load to a smooth finish.
Proving Place the dough in an oiled tin. Brush with milk and dust with a little flour. Cover with a tea towel and leave at room temperature for approximately 30 minutes until well risen.
Baking Put your bread in the oven and bake for 35-40 minutes. Knock out of the tin and bake for another 5-10 minutes.
When properly cooked, the base of loaf when tapped should sound hollow. Leave to cool on a rack.