• In a stand mixer, combine all bread ingredients and knead for ten minutes.
• Cover with a clean damp tea towel.
• Leave to rest until roughly doubled in size - this took roughly 4-5 hours for me. During this time, perform 3x stretch and folds for the first three hours.
• Line a square baking tin with paper and dump your bread dough into it. Stretch the dough until it is very roughly and even layer, reaching all the way into the corners of the tin.
• Using a dough scraper, firmly (!) press a grid pattern into your dough - you want a 3x4, so that you have 12 segments of dough. Don’t worry if you press all the way through to the bottom and divide the dough, it will join back together during proving and baking!
• Cover and leave to rest again until it has risen by half - this took me 2-3 hours.
• Preheat your oven to 190ºC. Once your oven is fully preheated, brush your bread with oat milk, sprinkle with a little bit of sugar, and bake for 40-45 mins until risen and golden brown. Leave to cool.

For the Cream Cheese Topping

• Combine all ingredients in your mixer and beat on high until light and fluffy.
• Serve with the cooled bread.