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Milk and Honey Bread

1kg Organic Strong White Flour
3 tsp Fine Sea Salt
4 tsp Honey
45g Fresh Yeast or 2 tsp Dried Yeast
25g Sunflower Oil or Lard
500ml Warm Milk or Water (28°C)

1. Preheat over to 220°C (425°F/Gas Mark 7)
2. Dissolve yeast and honey in half of the warm milk and leave to stand in a warm place
3. Mix flour and salt thoroughly and if necessary warm the flour to take off any chill
4. Pour the yeasty milk into the flour, add the oil/lard and gradually the rest of the milk. Mix the dough for 5 minutes
5. Cover the dough with a tea towel and leave in a warm place for half an hour
6. Gently knead (knock back) the risen dough, divide into two and quickly shape to fit two large well oiled baking tins. Allow to rise (prove) in a warm place until doubled in size
7. Bake at 220°C for 35 minutes. Turn the loaves out on to wire racks and tap the bottoms. If they sound hollow they are ready. If not, then place back in oven and bake for a short while longer