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White Milk Loaf

Super Soft and fluffy white milk loaf - Makes 1 large loaf

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Ingrediants

Strong Bread Flour - 560g

Whole Milk - 170g

Warm Water - 150g

Rapeseed Oil - 20g

Fresh Yeast - 10g

Caster Sugar - 10g

Salt - 10g

Method

1 - Mix the Yeast, Sugar and Water together in a bowl until desolved. Then add the Milk, Flour, Oil and Salt and mix together.

2 - Knead the dough for 10-15 minutes by hand on a lightly floured surface (10 minutes in a mixer). Once the loaf is smooth and springs back, form into a tight ball and place into a lightly oiled bowl. Cover with tea towl and let prove for 1 hr, or until doubled in size.

3 - Once doubled in size, knock back the dough and remove from the bowl. Stretch out the dough into a long rectangular shape (twice the length of the bread pan). Then fold both ends into the middle and create a seal at the bottom. (The dough should now be the same length as your bread pan) With the top of the dough, lightly stretch away from you and roll back on itself, repeating 3-4 times, until you have a tight rolled cylindracal dough shape with a seam.

4 - Place the dough (seam side down) into a lightly oiled bread pan and cover. Let it rest for an hour, or untill the dough is just inline with the top of the loaf tin. 

Preheat your oven to 200 Fan. (Gas Mark 7, 425F 220C)

5 - Once the dough is ready, remove the cover and place losely fitting tin foil over the bread pan. (Try to shape the tin foil to allow room for the dough to rise without touching it) Place into the oven for 15 minutes. (The tin foil helps to prevent the crust going too dark, keeping it light in colour and soft)

6 - After the 15 minutes, remove the tin foil and continue cooking for further 10 minutes to brown ontop. Once coloured, remove from the tin and leave to cool on a wire rack. 

Enjoy! 

Added by: sbatewilliams


Tags: Bread White

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Baking time

I’m looking forward to baking this but the baking time is a little confusing... you say cover with tin foil and bake 15 mins, after 10 mins take the foil off and bake for a further 10 mins. Can you clarify if that means 20 mins total, 25 mins or 35 mins? Thanks

Mrs Lou Rutterford 26 January 2021

Reply
RE: Baking time

Apologies! I can see why that would be confusing, my mistake. 25 minutes total. 15 covered, 10 with out. Obviously every oven is different, so if you feel it needs longer, pop it back in. Hope it goes well!

sbatewilliams 26 January 2021

RE: Baking time

It was sooo good. Thank you for the recipe. I exchanged the flour for light malthouse organic flour and added a little more water. Thank you for the recipe and the explanation for cooking time

Mrs Lou Rutterford 29 January 2021


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