Wednesday, 16 October 2013
# 379 Milk loaf
You can guess from the name of this loaf that it's made with milk instead of water. The result is a loaf of bread with a very soft crust and texture which is perfect for sandwiches.
The dough is quite sticky and difficult to knead by hand so it's best to do it all in a stand mixer with a dough hook.
20g fresh yeast
475g strong white flour
1 1/2 teaspoons sugar
25g butter, melted
Pinch of salt
Dissolve the yeast in the milk.
Put the flour into the bowl of your stand mixer, add the sugar to one side and the salt to the other, then add the butter and finally the yeast mixture.
Knead with the dough hook for 10 minutes approx. or until the dough is coming off the sides of the bowl.
Shape the dough into a ball (it may help to dust your hands with a little flour) and prove in the bowl previously used, cover with clingfilm and allow to prove until doubled in size.
Knock back, knead for a few seconds and then shape, dust with flour and place in a loaf tin. Prove a second time until doubled in size again.
Bake in a preheated oven to 220ºC for 10 minutes and then reduce the temperature to 180ºC and bake for 15-20 minutes more.
Keep an eye on your loaf while baking, as it browns quite quickly. To check if the loaf is baked tap the bottom and if it sounds hollow remove it from the tin and cool on a wire rack.