Transform your favourite breakfast staple with this simple Victorian recipe for milk bread. It's an attractive and healthy way to start the day. So there'll be no loafing around at breakfast time when the hungry herd arrive, as this tasty bread's got a lotta bottle.
Makes 1 large loaf
Takes 50 minutes, plus proving
1. Put the flour into a large bowl and add the salt. Add the butter and rub it into the flour with your fingertips until it's like breadcrumbs. Tip in the yeast and sugar.
2. Pour the milk into a large measuring jug and stir in 150ml water. Microwave on high for 2 minutes until warm. (Or warm in a pan over a medium heat.) Add to the flour and stir with a wooden spoon. Use your hands to mix the dough until it forms a soft dough that leaves the sides of the bowl clean.
3. Sprinkle a work surface with flour, then tip the dough onto it. Stretch and work the dough for 10 minutes until smooth and elastic. Roll the dough into an oblong shape.
4. Preheat the oven to 220°C/fan 200°C/gas 7. Grease a 900g loaf tin and add the dough. Cover with greased cling film and leave to rise in a warm place for about 25 minutes, until the dough is almost at the top. Discard the cling film, dust with some extra flour and bake for 30 minutes, until risen and golden brown. Cool in the tin for at least 20 minutes.
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