Milk Loaf

The nicest thing about travelling with other cooks is that you always come back with more recipes in your repertoire. This is a milk loaf my friend Carl Reynolds prepared a few times during our intensive swimming holiday in Tenby, Wales. A very simple recipe which beats the usual supermarket bread by nautical mile.

Milk Loaf

Ingredients

  • 250g strong white bread flour
  • 250g plain flour
  • 1 tsp of salt
  • 350ml semi-skimmed milk
  • 14g fresh yeast (get it from baker’s counter of your supermarket)
  • 1 tbsp Sugar
  • 2 tbsp of Extra Virgin Olive oil (or butter) + more to grease the tin

How to prepare:

  1. Mix the two flour types and the salt in a large bowl.
  2. Microwave the milk for 40 seconds on the highest level. Add the live yeast and the sugar to the milk and still vigorously with a fork until the yeast is totally dissolved. Pour the milk into the flour misture and mix gently with your hands or spatula for 2 or 3 minutes until all ingredients have mixed making a fairly wet dough.
  3. Pour the olive oil/butter over the mixture, cover the bowl and set aside for 10 minutes.
  4. After the 10 minutes have elapsed, uncover the bowl and work your way around the dough ball by pinching sections from the side, stretching them out a little and folding them over the top. Ten pinches should be sufficient to go around the whole ball. Once finished pick up the dough ball and flip it upside-down inside the bowl, cover it and leave it aside for another 10 minutes. Repeat this action a total of three times, with 10 mins interval between them.
  5. Finally pick up the dough ball and stretch it over a clean counter into a horizontal strip about 40cm in length. Fold the two outer thirds of the down towards the centre, flip the dough upside-down and do this again in the oposite orientation .
  6. Pre-heat the oven to 240c/475f
  7. Cover a regular size loaf tin with a think layer of Olive Oil or butter and dust with a think layer of plain flour.
  8. Cut the dough in two halves and shape them into individual balls. Place the 2 balls side-by-side in the loaf tin and cover with a cloth. Set it aside for 40mins-1hr.
  9. Place the tin in oven for 30 mins and then lower the oven temperature to 180c/350f for a further 15-20 minutes. Remove from the oven and turn the tin upside-down to remove the loaf. Tap the top of the loaf to check if it’s solid and makes a hollow noise. Move the loaf to a cake rack and let it cool down and dry out before you eat it.

written by

The author didn‘t add any Information to his profile yet.

3 Responses to "Milk Loaf"

  1. Mrs Aoe says:

    Best when thickly sliced!

  2. Mrs Ape says:

    Best when thickly sliced (darned fingernails)

  3. Steve R says:

    I fell in love with Carl’s Milk Loaf about six months ago.

    I’ve Googled without success, trying to find an explanation regarding the line or seam created by making two balls of dough.

    Is the boring answer, “just because it looks nice” or is there more of a back story?

    One comment regarding the recipe. 30 minutes @ 475F must be a thick fingered typo.

    15 minutes @ 450-475F seems more realistic.

    I also cover the loaf with foil when I lower the temperature to 350F and use a digital probe thermometer set for 208F.

    Thank you Carl, for my favorite bread recipe and thank you Nando for your hard work.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

iframe {padding: 20px 0;}