Method

• 1.
  Place yeast, milk and a pinch of the caster sugar in a jug and set aside for 5 minutes, or until frothy.
• 2.
  Place the remaining sugar, flour, yolks, ½ tsp fine salt and the butter in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture and knead on medium speed for 6-10 minutes, until the dough is smooth and elastic (dough will be sticky and oily). Transfer dough to a lightly greased bowl, cover with a clean tea towel and set aside in a warm place for 1 hour, or until doubled in size.
• 3.
  Meanwhile, to make spinach mix, place all ingredients in a food processor and pulse until very finely chopped and combined.
• 4.
  Grease base and sides of a 22cm x 12cm, 8cm-high loaf pan and line base and sides with baking paper.
• 5.
  Knock back the dough, then turn out onto a lightly floured surface. Roll out to a 22cm x 26cm rectangle. Scatter spinach mix over dough. Working from one short edge, roll dough into a tight log, and pinch to seal. Cut the dough lengthways to create two long pieces. Twist both lengths together over each other several times, like a braid, then use a spatula to help you place into prepared pan. Cover with a clean tea towel and set aside in a warm place for a further 1 hour, or until slightly risen.
• 6.
  Preheat oven to 200°C/180°C fan-forced.
• 7.
  Brush top of loaf with extra milk and bake for 35-40 minutes, until golden and a skewer inserted in centre comes out clean (cover with foil if browning too quickly). Remove from oven, cool slightly in the pan then remove from pan and cool completely on a wire rack.
• 8.
  Slice and serve with avocado, feta and rocket, if you like.