English milk loaf (TM)

From Cookipedia

English milk loaf (TM)
English milk loaf (TM)
Servings:Servings: 10 - 1 loaf
Calories per serving:160
Ready in:4 hours 45 minutes
Prep. time:4 hours 10 minutes
Cook time:35 minutes
Recipe author:JuliaBalbilla
First published:13th November 2013
English milk loaf slices

This recipe for the classic English milk loaf is made in a Thermomix, then baked in the oven.

To give this its traditional shape, you will need a Mermaid Milk Loaf Tin which in the UK can be obtained through Amazon and other specialist kitchenware shops. For those of you in Australia, I found some on E-bay (Australia), but unfortunately they don’t seem to be available in Canada or the USA.


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  1. Put the yeast in the bowl with the milk 3 minutes / 37° / Speed 1
  2. Add the remaining ingredients in the order given 15 seconds / Speed 4
  3. Then 2½ minutes / Speed Knead
  4. Leave in the bowl until the dough is pushing up the MC then 10 seconds / Speed 4
  5. Leave to rise again as before (optional)
  6. Tip the dough out onto a lightly floured surface
  7. Lightly, but thoroughly grease the milk loaf pan with an oil such as groundnut which is low in monounsaturates and shake over a light dusting of flour.
  8. Shape the dough into a cylinder the same length of the tin.
  9. Place the dough into the bottom of the tin, engage the tabs and clip the tin together.
  10. 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.
  11. Heat the oven to 200° C (400° F - gas 6).
  12. As soon as the dough can be seen rising towards the hole, bake for 30 minutes (fan-assisted oven) or 35 minutes (conventional oven).
  13. Allow the tin to cool for 2-3 minutes before unclipping and turn out onto a cooling rack.

Recipe source

  • Adapted for Thermomix from the recipe supplied with the tin. You don’t get one now, probably because it was appalling (the quantities were wrong and too small to allow the dough to rise to the top of the tin.)

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