Milk Bread

Name: Milk Bread
Prep time: 1 h 55 min
Cook time: 35 min
Total time: 2 h 30 min
Yield: 1 standard size loaf, 10 serving(s)
Ingredients: 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

(1)

Recipe by CookinwithGas

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!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 2hrs 30mins

SERVES: 10

YIELD: 1 standard size loaf

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction