Milk loaf recipe

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Alternate English milk loaf recipe here

The perfect loaf to make those delicate oblong aperitif sandwiches, the sort you see in Paris carefully wrapped in wax paper to keep the bread soft and moist, with the crusts banished so a sliver of filling peeks out. Or a bread and butter pudding groggy with armagnac and prunes. Or just toasted in the morning with a little treacly-dark Oxford marmalade.

This recipe is suitable for a standard breadmaker, specifically the Panasonic SD253 and similar models.

It will almost certainly work for most breadmakers and is worth trying if you have lost your instruction book!

The timer may not be used for this recipe.

Ingredients

Medium loaf

• ½ teaspoon dried active yeast
• 400 g (14 oz) strong white flour
• 1 tablespoon sugar
• 15 g (½ oz) butter
• 1 tablespoon milk powder
• 1 teaspoon salt
• 140 ml water
• 140 ml milk

Large loaf

• 1 teaspoon dried active yeast
• 500 g (1 lb 2 oz) strong white flour
• 1 tablespoon sugar
• 25 g (1 oz) butter
• 1.5 tablespoons milk powder
• 1.5 teaspoons salt
• 175 ml water
• 175 ml milk

Extra large loaf

• 1.25 teaspoons dried active yeast
• 600 g (1 lb 5 oz) strong white flour
• 1.5 tablespoons sugar
• 25 g (1 oz) butter
• 2 tablespoons milk powder
• 1.5 teaspoons salt
• 200 ml water
• 200 ml milk

Method

1. Place the ingredients in your breadmaker, in the order shown
2. Select Bake program (4 hours)
3. Select chosen crust option
4. Select the appropriate loaf size to match the recipe [Medium, Large or Extra large]
5. Rise and bake (4 hour cycle)

See also

• English milk loaf