Recipe by Cookin'withGas
I found this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...It's a fascinating cookbook about Victorian era cooking. I particularly want to try making this bread someday and thought it best to place here for safekeeping!
Top Review by s.s.schiller
I've made this recipe 5 times. The temperatures listed were way too hot for my oven and the first two loaves burned within 15 minutes. On the 3rd loaf I reduced the temperature to 350Â° and the loaf was perfect after 15minutes of baking - had I put it in for the additional 20minutes it surely would have burned. I've since made the bread twice more using higher fat milks and only cooking it for the initial 15-20minutes; the bread has been perfect every time. =)
- 4 cups bread flour
- 1 large egg, room temperature
- 4 tablespoons butter, softened to room temperature
- 2 teaspoons active dry yeast
- 1⁄4 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup 1% low-fat milk, warmed but NOT scalded
Directions See How It's Made
- Grease a standard size loaf pan.
- Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.
- Gradually mix in the milk--NOT all of it may be necessary--and knead by hand or by machine until smooth and elastic.
- Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.
- Knead the dough again, BRIEFLY and fit the dough into the loaf pan.
- Let rise again in a warm place for approximately 45 minutes; then glaze the top of the loaf with either some beaten egg or some milk.
- Bake the loaf in a 450°F oven for 15 minutes; then REDUCE the oven temperature to 425°F and bake for an additional 20 minutes or until the loaf is golden and sounds hollow when tapped on it's base.
- This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.
- Prep time includes time for the dough to rise.