2 hrs 30 mins
1 hr 55 mins
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!
My Private Note
Units: US | Metric
- 1Grease a standard size loaf pan.
- 2Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.
- 3Gradually mix in the milk--NOT all of it may be necessary--and knead by hand or by machine until smooth and elastic.
- 4Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.
- 5Knead the dough again, BRIEFLY and fit the dough into the loaf pan.
- 6Let 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.
- 7Bake 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.
- 8This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.
- 9Prep time includes time for the dough to rise.
Browse Our Top Yeast Breads Recipes
You Might Also Like...View All Yeast Breads Recipes
Nutritional Facts for Milk Bread
Serving Size: 1 (86 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 244.3
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 3.3 g
- Cholesterol 34.5 mg
- Sodium 109.9 mg
- Total Carbohydrate 40.1 g
- Dietary Fiber 1.5 g
- Sugars 1.8 g
- Protein 6.9 g