Recipes

Traditional Milk Loaf

This recipe is supplied with Mermaids new Milk Loaf Tin! Exclusively at Lakeland
 
Ingredients:
 
350g strong plain white flour
1/4 tsp salt (optional)
1 x 6g sachet fast-acting microfine dried yeast
1 tablespoon full-fat dried milk powder (optional)
220ml warm milk
2 tablespoons sunflower or (mild) olive oil
a little oil for greasing
extra flour for dusting
 
 
How to make it!
  1. Place the flour, (salt if desired), yeast and milk powder (if using) in a mixing bowl. Stir to combine.
  2. Add all the liquid and mix to a soft dough. If the dough is sticky, add a little extra flour.
  3. Knead the dough for 10 minutes until it becomes smooth, springy and 'silky' to the touch
  4. Lightly and thoroughly grease the Milk Roll tin with oil. Shape the dough into a cylinder, the same length as the tin
  5. Place the dough in the base of the tin, engage the tabs and clip the tin together. 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.
  6. 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 for 30 minutes (non fan assisted oven)
  7. Set the tin aside for 2-3 minutes before unclipping it and turning the bread out onto a cooling rack.