VICTORIAN MILK BREAD
Baking bread is my recent obsession; there's something strangely therapeutic about the kneading and the waiting. And it's very satisfying too, when the house is filled with the wonderful smell of freshly baked bread. This recipe is adapted from a book entitled "Bread" by Treuille and Ferrigno. Prep time is the dough rising/proving time.
Provided by WaterMelon
Categories Yeast Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2585.5, Fat 22.7, SaturatedFat 9.6, Cholesterol 254.6, Sodium 3725.7, Carbohydrate 498.9, Fiber 18.6, Sugar 6.3, Protein 84
EASY MILK BREAD
Provided by Valerie Bertinelli
Time 3h5m
Yield 1 loaf
Number Of Ingredients 9
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.
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
CHEF JOHN'S MILK BREAD
Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or "roux." It's light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a tuna salad sandwich.
Provided by Chef John
Time 4h20m
Yield 10
Number Of Ingredients 11
Steps:
- Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
- Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
- Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
- Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
- Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
- Brush the top of the loaf with just enough milk to lightly coat the surface.
- Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 30.2 g, Cholesterol 33 mg, Fat 6.4 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 257.6 mg, Sugar 6.1 g
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