Put the milk, sugar, and butter in a container and mircowave until the butter is melted and the milk is about 100°F, about 45-60 seconds on high.

Mix in the yeast and whisk through with a fork. Leave for 10 minutes, after which time the yeast should have activated and formed a light foam over the top.

In a mixing bowl (or stand mixer) put the flour and salt and mix together, then pour in the milk mixture and stir to combine with a fork. The dough will be ragged. Once combined tip it out onto a floured surface and kneed for 3 minutes, before putting into a lightly oiled bowl and covering with a damp cloth to proof for up to 2 hours (until it doubles)

Once the dough has risen tip it out and using your fingers push it into a large rectangle shape, the same width as your 9inch x 5inch loaf tin. Layer the cheese, spinach, and tomato paste over the rectangle of dough making sure to leave about an inch at the sides empty.

Roll up the dough like a jam roll and when you get to the last few inches, instead of rolling it over, pull the end up so the filling is still contained, and attach it to the rest of the dough so it’s sealed.

Place in a loaf tin, seam-side down, cover with the damp cloth again and put back in a warm place to proof again, for another 1 to 2 hours. It should fluff right up and peak over the top of the tin.

Preheat your oven to 400°F and when the bread has proved again bake for 45 minutes until golden brown on top. Wait until completely cool to cut or the bread will sag and fall apart!