Lightly grease a large mixing bowl with your oil. Set aside.

In a small heatproof bowl, melt the butter in the microwave for 30 seconds until completely melted. Set aside.

Sieve the flour into a large clean mixing bowl. Add the salt, sugar and yeast. Make sure the yeast and salt do NOT touch yet.

In a heatproof bowl or jug, warm the milk in the microwave for 20 – 30 seconds. You want it to be warm to the touch, but not hot.

Mix your dry ingredients in the bowl until evenly distributed. Make a well and add the melted butter, milk and water. Whisk the egg in a separate bowl and then add to the mix.

Add the raisins in now and work into the dough briefly.

If using a standing mixer with a dough hook attached, knead the dough on a medium speed for around 5-10 minutes. Your dough will be ready when it is smooth, shiny, less tacky to touch and bouncy.

If kneading by hand, bring the mixture together into a shaggy ball of dough using a wooden spoon. Then, tip out onto a clean and lightly floured surface. Avoid adding too much flour as you knead – use a scraper or large knife to pull the dough away from the surface as needed.

Knead by hand for around 10 minutes. The gluten in your dough will be well developed once the dough is smooth, shiny and bouncy. If you press your finger into the dough lightly and it springs back half or most of the way back, it’s ready.

Place your ball of dough into your lightly oiled bowl. Cover with cling film/plastic wrap/beeswax paper and leave to prove for 1 hour, until well risen and doubled in size. This will depend on the temperature of your kitchen. If your kitchen feels quite cold, place the bowl of dough in an airing cupboard or in the oven (turned off) for more isolated heat.

Line 2 baking trays with greaseproof paper/baking parchment and set aside.

When your dough has doubled in size, tip it out onto a clean and lightly floured surface. Knock the air out by kneading it very briefly.

Divide your dough equally into four pieces using a sharp knife.

Roll the dough in on itself and tuck the edges underneath, making a smooth oval shape. Pinch the dough to secure it.

Place two loaves on one lined tray, and the other two on the other lined tray. Make sure to leave enough space for them to enlarge.

Cover the loaves and leave them to rise again for around 45 minutes. Feel free to place them back in the oven (turned off) or airing cupboard if needed.

After 30 minutes, preheat your oven to 200°C [350°F] or 180°C fan.

After around 45 minutes, retrieve your loaves of dough. Using a sharp knife, score two lines diagonally across the top of each loaf.

Bake on the middle shelves for 20 - 25 minutes, until golden brown. You’ll know when your loaves have finished baking if you hear a hollow sound when you tap on both the tops and undersides of the loaves. Or, when they feel dry all around and are a deep golden brown colour.

Once baked, transfer your loaves to a wire rack to cool completely.