I ‘heart’ bread… freshly baked milk bread

We love our roast beef very rare and very pink, with plenty left over to make cold roast beef sandwiches.

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!

Our heart shaped loaf - a happy accident.

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


Um, this was might be a round loaf until it split and became heart-shaped.

Milk bread recipe

Click here for a printer-friendlier version.

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.

easy-to-bake milk bread.

11 Responses to “I ‘heart’ bread… freshly baked milk bread”
  1. I could eat that whole loaf myself….yum…

  2. I’m looking forward to hearing about your bread making course, I was thinking of going on a chocolate making course but French bread is now tempting me 🙂

  3. Patti says:

    YUM! Bread doesn’t have to be difficult, right?! Have a great time at your bread class, I just went to a French Bread making class a few weeks ago and it was a blast!

  4. ChgoJohn says:

    I bake a lot of bread, giving most away to friends, but I’ve never baked milk bread and am looking forward to baking a loaf. Thanks for sharing.

  5. What a gorgeous baking accident!

  6. What a wonderful accident – I think that’s really brilliant :). I find it hard to eat beef quite that rare. A little longer for me – not grey though.

  7. billpeeler says:

    Nothing better than homemade bread. NOTHING. And yours looks delicious —–

  8. ceciliag says:

    This is a perfect loaf of bread and your sandwiches must have been divine.. it really is heartshaped isn’t it.. clever you! c

  9. I second Cecila, very clever of you to tell your husband you did it for him 🙂
    I love the look of the cut slices, they seem so fluffy and are begging to be made into a sandwich

  10. Eva Taylor says:

    I love baking bread too, BFN, and like you, I don’t eat that much of it! This bread looks quite lovely and would make a delicious sandwich.

  11. I love to bake bread and to eat it — if I baked it everyday I would eat it everyday so I restrain myself to about once a week. Your milk bread looks lovely, a simple old-fashioned sandwich bread. It would probably make good rolls, too.

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