Mix together the flour, salt, yeast and sugar.

In a bowl beat the oil, milk, vinegar and egg together.

Add the flour and mix to form a sticky dough. You are looking for a thick batter.

Cut a piece of greaseproof paper to line the bread tin.

Grease the tin not forgetting the lid and place the greaseproof paper in the bottom.

Add the batter to the bread tin and leave the lid off.

In the inner pot add ¾ cup of boiling water and ¼ cup of cold water.

Place the bread tin on a trivet in the inner pot.

Put the lid on the inner pot.

Put the inner pot into the outer insulated container. Shut the lid and leave to rise.

After 30 minutes, check to see if the dough has doubled in size (filling the tin about ¾). If not leave it bit longer.

Once the dough has doubled in size, remove the inner pot from the outer container and put the lid on the bread tin.

Pour boiling water into the inner pot until the water comes about ¾ of the way up the side of the bread tin.

Put the inner pot on a heat source and bring back to the boil.

Once boiling, turn the heat down so the water in simmering. Simmer for 20 to 25 minutes with the inner pot lid on.

Turn off the heat and place the inner pot into the insulated outer container.

Shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.

Once cooked remove the tin from the inner pot and carefully take off the lid.

Leave for a few minutes then run a knife carefully around the edge of the bread and turn out onto a rack.