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–+ servings
A freshly baked milk loaf on a rustic wooden table, featuring a soft, golden-brown crust with a smooth, slightly glossy surface. A few slices are cut to reveal the light, fluffy interior with a delicate crumb. The loaf rests on a wooden cutting board, accompanied by a butter knife, a small dish of butter, and scattered flour for a homemade touch. Soft natural lighting enhances the warm, inviting tones.

Milk Loaf

This earthy, hearty, full-flavoured loaf is from Eastern Europe. It will take up to 30 per cent more water than most bread doughs. The recipe uses rye baskets – they can be bought in basketware shops or ordered through the Internet.
Portions:2 450 g
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 1½ teaspoons salt
  • 50 g caster sugar
  • 60 g butter softened
  • 25 g yeast
  • 300 ml milk

Instructies

  • Put all the ingredients into a large bowl.
  • Using a mixer, begin blending slowly, then speed up as you start to pick up all the flour.
  • Alternatively, mix by hand.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes.
  • Put the dough back in the bowl and leave to rise until doubled in size.
  • Tip the dough out onto your floured surface and divide into two pieces.
  • Shape each piece roughly into a sausage shape and place crease-side down into two 450 g/ 1 lb loaf tins.
  • Leave to rise for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the loaves for 25–30 minutes until golden brown, then turn out onto a wire rack to cool.
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Recipe Category Bread
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