Recipes

Honey & Vanilla Milk Roll

1. Place the flour, yeast and milk powder (if using) in a mixing bowl. Add the sultanas. Stir to combine.
2. Place the butter, milk and honey in a small saucepan and heat gently until the liquid is just warm and the butter is melted.
3. Whisk the egg yolk and vanilla extract into the liquid and add all of it to the dry ingredients. Mix to a soft dough. Add a little extra flour if the dough is too sticky. Lightly and thoroughly grease the Milk Loaf Tin.
4. Knead the dough for 10 minutes or until it is smooth and feels 'silky' to the touch.
5. Shape the dough into a cylinder the same length as the tin and place it in the base of the tin, engage the tabs and clip the tin together.
6. Set the tin aside in a warm place to allow the bread to rise inside the tin. Watch for the dough through the vision hole in the tin top.
7. Heat the oven to 220°C /Gas mark 7. As soon as the dough can be seen rising towards the hole place the closed tin in the oven and bake for 25 minutes (fan assisted oven) or 30 minutes (non fan assisted oven)
8. Set aside the tin for 2-3 minutes before unclipping it and turning the bread out onto a cooling rack.