Milk Loaf
Equipment
- Stand mixer with dough hook
- loaf tin see notes
Ingredients
- 500 g strong white bread flour
- 7 g sachet fast action dried yeast
- 280 ml warm milk
- 25 g melted butter
- 1 tsp sea salt
- 1 tsp liquid honey
Instructions
- Measure the flour into the bowl of stand mixer. Add salt and yeast on opposite sides. Make a well in the centre and add the honey and melted butter. Mix with dough hook on low for a 2 minutes and the medium for about 5 minutes; If the dough is too dry, add more milk 1 tablespoon at a time. Dough should be smooth and elastic.
- Whilst the dough is kneading in the mixer, oil the Milk Loaf tin well and dust with flour. Use a 450g (1lb) loaf tin if you do not have a round milk tin available.
- Once the dough is kneaded, take it out of the mixer bowl and shape it on a floured board, then roll into a sausage shape the length of the milk loaf tin. Place the shaped milk loaf in the tin, and then cover with the lid and secure the hinge. Place the tin in a warm place to prove for 1 hour, or until the dough has reached the top of the tin - there is a small peep hole to check. (If using a normal loaf tin, place in tin and cover with an oiled plastic bag or old shower cap and allow to prove until the dough reaches the top of the tin)
- When the dough is almost finished rising pre-heat the oven to 200C/180C Fan/Gas 6. Bake for 35 minutes. Allow to cool for 5 minutes in the tin before carefully turning the loaf out. Continue to cool on a wire rack.
Nutrition
Calories: 1kcalCarbohydrates: 0.2gProtein: 0.001gSodium: 93mgPotassium: 0.2mgSugar: 0.2gVitamin C: 0.002mgCalcium: 0.1mgIron: 0.002mg
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