Thursday, February 18, 2010

Milk Loaf

I found this delicious bread recipe cut out from a 1976 cookbook of unknown origin.

It's flavoursome and has a great soft crumb that makes it perfect for sandwiches.

Make cheddar and Branston pickle sandwiches with it and relive your childhood!


450g strong white bread flour
50g butter, melted and cooled
325ml full-fat milk, bloodhot
1 1/2 tsp salt
1 1/2 tbsp sugar
1 (7g) sachet fast acting yeast (15g fresh yeast)

In a large mixing bowl, sift together the flour, yeast, sugar and salt.

Add in the milk and butter and stir until it forms a dough.

Turn the dough out onto a clean worksurface and knead for 8 - 10 minutes until it is smooth and elastic.

Lightly flour the work top and shape the dough into a round and place in a covered bowl. Leave to rise in a warm place for 1 hr.

After the hour, the dough should have risen to twice the original size. Carefully remove it from the bowl and knock some of the air out of the dough.

Preheat the oven to 190C.

Shape into a loaf shape and place in a buttered 800g silicon loaf tin. Cover and let rise again for 30 mins. You can also shape the dough into a free form shape and score it like I have above.

Bake for 40 minutes. The loaf should be a deep gold colour and will sound hollow when you tap the base.

Turn out and cool on a wire rack.

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