MILK LOAF
MILK LOAF An amazing, rich, very soft and so tasty loaf of bread, courtesy of the WI ladies. Apart from using whole milk instead of water, it also has a higher fat content, making the texture incredibly soft and irresistibly delicious. You could use semi skimmed, but I followed the original recipe, from the days when those WI ladies had never heard of semi skimmed. I have adapted the recipe to use dried yeast and you can imagine the original used fresh yeast. But use dried active yeast [not quick] Pre heat your fan oven to 210C and lightly butter a baking sheet. 1 lb strong plain flour 1 teaspoonful salt 3 oz butter ½ pint lukewarm whole milk 1 level tablespoon dried active yeast some extra milk to glaze Add the yeast to the warm milk and leave until frothy, with half a teaspoon of sugar. In a medium mixing bowl, [or like me, a mixer with a dough hook] place the flour, salt and butter then rub in the fat until it resembles fine breadcrumbs. Add the frothy milk an...