Victorian Milk Bread

Recipe by WaterMelon
READY IN: 3hrs 15mins
YIELD: 1 loaf




  • Sprinkle yeast and sugar into 100ml of milk in a bowl.
  • Let sit 5 mins; stir to dissolve.
  • Stir in another 100ml of milk.
  • Mix 400g of flour with the salt.
  • Make a well in centre and pour in the yeasted milk.
  • Mix with wooden spoon.
  • Stir in the remaining 100ml of milk to form a sticky dough.
  • If dough is too sticky, mix in the remaining flour (1 tablespoon at a time) until a knead-able dough forms.
  • Turn dough out on a lightly floured surface.
  • Knead until smooth and elastic (it will feel like a baby's bottom); about 10 minutes.
  • Use the remaining (or more) flour if necessary.
  • Put the dough in a lightly greased bowl.
  • Turn to coat dough with oil.
  • Cover with plastic wrap/tea towel.
  • Leave to rise for 45 minutes.
  • Knock back, cover and let rise again until doubled, about 45 minutes.
  • Grease a 1 lb loaf pan.
  • Shape the dough to fit in the pan.
  • Cover, then prove until dough is 1-inch above the top of the pan (about 1 hour).
  • Make egg glaze by lightly beating the egg with 1 tablespoon of milk.
  • Brush the top of the loaf with the glaze.
  • Bake in a preheated oven at 400°F/200°C for 45 minutes until golden and hollow-sounding when tapped underneath.
  • Turn out onto a wire rack and leave to cool.