Victorian novelty milk bread recipe

Victorian Novelty Milk Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Victorian novelty milk bread recipe is a delightful twist on traditional bread-making. With its soft and fluffy texture, it is perfect for indulging in a nostalgic treat. The recipe combines the richness of milk with a hint of sweetness, creating a unique flavor profile that will transport you back in time. Whether enjoyed fresh out of the oven or used as a base for sandwiches, this bread is sure to impress.

Keywords: Victorian, novelty, milk bread, recipe, nostalgic.

Victorian novelty milk bread recipe details

Victorian novelty milk bread recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

300 ml	milk, lukewarm
1 ½ tsp	salt
1 tsp	caster sugar
400 g	strong white bread flour
2 tsp	dried active or easy mix yeast
1 medium	egg, for glaze, mixed with a little milk

Instructions

If using active yeast, add sugar to about 4 fluid ounces, 125ml milk, add yeast and allow to stand for about 5 minutes when it should have bubbles forming at the surface.

Place flour and salt in bowl, pour in milk and yeast mixture and mix together. Add remaining milk to form a sticky dough.

If using, easy mix yeast, place flour, salt and sugar in bowl and mix together. Add milk and bring together as before.

Turn out onto floured surface and knead and stretch for about 10-12 minutes until smooth and elastic.

Place dough into clean bowl, cover with tea towel or cling film and allow to rise for up to 45 minutes. Knock down to release gas bubbles, and allow to rise again for about 45 minutes, or until doubled in size. A slower rise makes for a better texture, so do not rush it.

Preheat oven to Gas Mark 6, 400°F, 190°C.

Grease a baking 1lb, 500G loaf tin, but preferably one that is somewhat wider, say 8×4 inches, 20x10cm.

Tip out dough onto floured surface and roll under hands to a sausage about 16 inches, 40cm in length. Flatten gently under palms to expel excess air and roll the bottom section towards the centre of the dough. Roll the top half over that and lightly press seams together. Gently turn over so that the seamed side is down. The resultant sausage should be a about 1˝inches, or 4cm in width at this stage.

Fold the left side of the dough over the middle section and the right side below the middle section so that you are looking at something that resembles the letter ‘S’.

Carefully place into greased tin and cover to rise until it has reached the top of the pan, about an hour. Brush glaze over top of loaf and bake for about 45 minutes until golden. Do not allow to darken too much.

Leave loaf to cool in tin for 10-15 minutes and turn out onto wire rack. Serve just warm.

Preparation time:
ca. 3 hrs
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a