Prep 2 hrs
Cook 30 mins
Basically this is Susie Q's old english victorian milk bread. Bake it at 390 25 to 35 min until golden brown. The traditional S shape dough placed in a 12" loaf pan works best and gives more uniform rising across the loaf. use a bread machine at the dough setting then move onto the hand work, or your own trad method. This is a semi sweet soft bread that makes wonderful french toast. When baked right - it will have the texture close to store bought name brand white-bread. It is also suitable for hot-dog buns [or sub rolls] when baked in baguette trays.
- 1 cup low-fat milk (AltaDena)
- 1⁄2 cup filtered water
- 1 tablespoon orange juice (Tropicana)
- 1 teaspoon powdered sugar (Vons)
- 4 cups high gluten bleached all purpose flour (4 gr.protein not 3)
- 1 1⁄2 teaspoons kosher salt
- 2 teaspoons birch sugar (common name is Xylitol)
- 2 teaspoons ghee butter
- 1 teaspoon active dry yeast (Red Star dry active)
- Bread machine - use standard 1 1/2 hour dough setting.
- place first 4 ingredients, yes put the powdered sugar in with the liquid, in the machine.
- add the flour. add the other ingredients as normal in each corner, the yeast in the middle.
- when the cycle has finished punch down. roll out on a lightly floured bread board and form into long loaf - you'll need to roll this loaf about 8 inches longer than the pan in order to turn the ends and make into an S shape. place S shape loaf into the 12" loaf pan. Let rise about 1 hour in a draft free place covered with a floured bread towel [until doubled] - the oven with the light on and a bowl of hot water on the bottom rack works just fine for me. Bake at 390 degrees 30 minutes or so depending on your oven. Done when golden brown.