Victorian Milk Bread

When I searched for “Victorian Milk Bread” recipe,the top result was showing me the same recipe that I followed. This recipe is by Eric Treuille and Ursula Ferrigno. No doubt this is the best recipe to follow. For me the main attraction was the shape of the loaf-‘S’ shaped. And as the name says,it is made by using milk,no water.Don’t want fancy shape?go ahead and make it in regular shape. No problem! If you love cheese toast or any kind of toast this bread is perfect for that. You need to try this.

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Ingredients :

  • 2 tsp – dry yeast
  • 1 tsp – sugar
  • 1 1/2 cups – lukewarm milk
  • 3 3/4 cups – all purpose flour
  • 1 1/2 tsp – salt
  • egg glaze or milk glaze

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Direction :

  1. Sprinkle the yeast and sugar into 1/2 cup of milk in a bowl. Stir to dissolve. Stir in half of the remaining milk.
  2. Mix flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk to form a sticky dough.
  3. Turn the dough out onto a lightly floured work surface. Knead the dough until smooth and elastic,about 10 min.
  4. Put the dough in a clean bowl and cover with a dish towl.Let it rise for 45 min. Punch down,cover,and let it rise for another 45 min.
  5. Grease the loaf pan.Shape the dough into a S-shape.Proof for about an hour.
  6. Brush the top of the loaf with the egg glaze/milk glaze.
  7. Bake it for 45 min @400 F . Turn out onto a wire rack to cool.

 

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2 Comments Add yours

  1. Dianna says:

    I love the shape also! It’s a beautiful loaf of bread.

    Liked by 1 person

    1. rutujaks says:

      Yes indeed🙂😊

      Like

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