English milk loaf

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English milk loaf
English milk loaf

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Love those slices


Need to get me one of those tins!

Servings:Servings: 10 - Makes 1 loaf
Calories per serving:178
Ready in:2 hours 50 minutes
Prep. time:2 hours 15 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:13th November 2013
English milk loaf slices

This is the ridged, cylindrical loaf that I remember as a child back in the 60s and 70s.

You can use a breadmaker for the dough but to get its authentic shape you will need a milk loaf tin. The ingredients are listed in the order in which you should add them to a Panasonic breadmaker and set to French bread dough setting. For the Panasonic SD-ZB2502 automatic breadmaker use menu option 21, French dough. For other makes, refer to your manufacturer's instructions and set to the longest dough programme, then continue from stage 4.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Mix the flour, salt, yeast and milk powder in a bowl.
  2. Add the milk and oil and mix to a soft dough, adding a little more flour if it is too wet.
  3. Knead for 10 minutes until it becomes smooth, springy and silky.
  4. Lightly, but thoroughly grease the milk loaf pan with an oil such as groundnut which is low in monounsaturates.
  5. Shape the dough into a cylinder the same length of the tin.
  6. Place the dough into the bottom of the tin, engage the tabs and clip the tin together.
  7. Set the tin aside in a warm place to allow the bread to rise - watch the dough through the small vision hole at the top.
  8. Heat the oven to 200° C (400° F - gas 6).
  9. As soon as the dough can be seen rising towards the hole, bake for 30 minutes (fan-assisted oven) or 35 minutes (conventional oven).
  10. Allow the tin to cool for 2-3 minutes before unclipping and turn out onto a cooling rack.

Chef's notes

You can make this with fresh yeast if you wish, in which case allow 15g and dissolve it in the milk before use. This method is not suitable for breadmakers. For this recipe I used French bread flour from Wessex Mills but you can play around with various flours.

See also

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