Victorian Milk Bread Recipes

Steps:

• 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.

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.

Steps:

• Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
• Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
• Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
• Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
• While the dough is rising, preheat the oven to 400 degrees F.
• Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.