Victorian Milk Bread Recipes
MILK BREAD
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
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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