Simple Milk Loaf

Well I have shown you the kneading method I use and now here is one of my favourite bread recipes that incorporates the technique. The recipe is from Dan Lepard’s great book “The Handmade Loaf” which has some fantastic recipes for international breads, but is not ideal for anyone short on free time.  It’s a book for the commited breadmaker, dabblers should look elsewhere.

This is a pretty simple recipe and really great for toast and sarnies. It makes me want to pay the highly inflated (in Spain), price for a jar of Marmite or branston pickle or both!!

Simple Milk Loaf

1 ½ tsp of fresh yeast crumbled (or 1 tsp dried yeast)

350g whole milk at room temperature

20g golden, maple syrup or honey

250g plain white flour

250g strong white flour

1 ½ tsp salt

25g warm melted butter

  1. In a large bowl whisk the milk with the yeast and syrup. Add the flours and salt and combine all togeather so you have soft sticky dough. Pour over melted butter and squidge it in. Cover the bowl and leave for 10 mins.
  2. Rub 1 tsp of sunflower or veg oil on your hands and workbench and knead for 10 seconds (see video) clean the bowl and grease with a little more oil. Return the dough and cover 10 mins.
  3. Oil hands and workbench, Knead  the dough 10 seconds put back in bowl and cover for 10mins.
  4. Oil hands and workbench, Knead  the dough 10 seconds put back in bowl and cover for 10mins.
  5. Oil hands and workbench, Knead  the dough 10 seconds put back in bowl and cover .
  6. Leave for 30 minutes covered.
  7. Grease and flour a deep loaf tin 12x19cm. divide the dough into two equal pieces and shape each into a ball. Drop them side by side into the prepared tin. Cover with cloth and leave to rise for 1 ½ hours or until doubled in size.
  8. Preheat the oven to 210c. brush the top of the loaf with milk and bake for 15mins, then lower the heat to 180c and bake for another 25-30 mins. Or until top of loaf is shiny and brown and the loaf has come away from the sides of the tin.
  9. Remove from tin and leave to cool on a wire rack. (important to leave it to cool before eating or cutting as the loaf is still cooking and although the temptation is to try a slice there and then resist. )

Here is a summary I find useful when making these types of loaves as I often lose myself a little in recipe

  1. Mix.
  2. leave for 10mins,then knead 10 secs, cover x 4
  3. Knead,Leave 30mins, covered.
  4. Shape, put in tin (2balls)
  5. Leave 1 ½ hrs.
  6. Put in oven 210c 15mins then 180c for 25-30 mins.
  7. Cool, scoff!

When you have made the bread post a picture. happy baking!!!

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4 responses

  1. Shiiit! That’s what I’ve been doing wrong… it’s still cooking when it comes out of the oven? Who’d have known? (honestly, I didn’t know that). I’m going to try some bread again this weekend. Goddamit, it’s a good job this blog’s here… x

  2. Pingback: Daring Bakers March Challenge – Dutch Crunch Bread | scramtucker

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