Victorian Milk Bread Recipes

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MILK BREAD



Milk Bread image

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!

Provided by CookinwithGas

Categories     Yeast Breads

Time 2h30m

Yield 1 standard size loaf, 10 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 244.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 34.6, Sodium 110, Carbohydrate 40.1, Fiber 1.5, Sugar 1.9, Protein 7

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