I ‘heart’ bread… freshly baked milk bread
Couldn’t have asked for a nicer accident
On Easter Sunday, my husband and I roasted a rib of beef. Our butcher threw in a few veal bones as I wanted to make a bone marrow gravy to go with the rib of beef.
As there’s only two of us, we had plenty of roast beef left over so on Monday, I set about baking a loaf of bread so we can have some cold roast beef sandwiches.
I love baking bread, which is weird because I don’t actually really like eating bread that much, apart from traditional French baguettes. I’ve actually signed up to attend a French bread making course in a couple of weeks and I can’t wait!
I didn’t really fancy using my loaf tin so I decided to let my dough rise and spread naturally on a baking tray. I was hoping it would come out like a round farmer’s loaf but what ended up happening was that it split slightly, turning out to become a sort of heart-shaped loaf. Naturally, I told my husband that I did that deliberately just for him… it’s obviously not true but might win me some brown nosing points which I can redeem against the next time I get into trouble, LOL!
I made this milk bread with a mix of flour because I didn’t have enough bread flour in the oven but it’s turned out perfectly fine. What’s also good is that it doesn’t need to be proved twice – it just needs one proving and only for 30 minutes, perfect for impatient bakers like me.
Enjoy the rest of your week!
Lots of love
Milk bread recipe
500 grams strong white/bread flour
250 grams plain white flour (with at least another 100 grams extra for kneading)
1 sachet dried yeast (7 gram sachet)
2 teaspoons salt
85 grams cold butter, cubed
1½ teaspoons sugar
300 ml full cream milk
150 ml water
Preheat your oven to 200 – 220 degrees (Celsius).
Start by rubbing the butter and salt into the flour until it resembles fine breadcrumbs. Add sugar and dried yeast and mix well.
Combine the milk and water and heat either in the microwave or in a saucepan.
Pour this into your flour mixture and use a wooden spoon to mix well.
This creates a very sticky batter but it will come away from the bowl after a well.
Turn the dough out onto a well floured table and start kneading.
You’ll need to keep re-flouring the surface because of the stickiness of this dough but keep kneading for at least 10 minutes.
Either put the dough into a large loaf tin (900 gram loaf tin at least) or like me, shape it into a ball on a baking tray. Cover it with oiled clingfilm and a wet tea towel and allow it to prove for 30 minutes.
Bake this in the oven for 30-40 minutes (it’ll double in size) and allow it to cool on the tray or in your tin for at least 15 minutes before turning it out to cool completely.