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	<title>English milk loaf - Revision history</title>
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	<updated>2026-05-01T17:20:03Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<summary type="html">&lt;p&gt;Larger images for small media devices&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;lt;!-- seo --&amp;gt;&lt;br /&gt;
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|title=English milk loaf, British recipe &lt;br /&gt;
|titlemode=replace&lt;br /&gt;
|keywords=#dough #englishmilkloaf #yeast #bake #flour #bread #milkpowder #groundnut #conventionaloven #breadmakers #fat &lt;br /&gt;
|hashtagrev=032020&lt;br /&gt;
|description=This is the ridged, cylindrical loaf that I remember as a child back in the 60s and 70s&lt;br /&gt;
}}&lt;br /&gt;
&amp;lt;!-- /seo --&amp;gt;&lt;br /&gt;
This is the ridged, cylindrical loaf that I remember as a child back in the 60s and 70s.  &lt;br /&gt;
&lt;br /&gt;
You can use a breadmaker for the dough but to get its authentic shape you will need a [[:Category:Bread and baking#Loaf pans:|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&amp;#039;s instructions and set to the longest dough programme, then continue from stage 4.&lt;br /&gt;
{{recipesummary&lt;br /&gt;
|TotalCalories = 1785&lt;br /&gt;
|PortionCalories = 178&lt;br /&gt;
|DatePublished=13th November 2013&lt;br /&gt;
|Author = JuliaBalbilla&lt;br /&gt;
|Servings = Servings: 10 - Makes 1 loaf&lt;br /&gt;
|Difficulty = 2&lt;br /&gt;
|TotalTime = 2 hours 50 minutes&lt;br /&gt;
|PrepTime = 2 hours 15 minutes&lt;br /&gt;
|CookTime = 35 minutes&lt;br /&gt;
|Image = [[Image:English milk loaf recipe.jpg|middle|none|alt=Electus]]&lt;br /&gt;
}}&lt;br /&gt;
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&amp;lt;span class=&amp;quot;review&amp;quot;&amp;gt; &amp;lt;span class=&amp;quot;reviewHeader&amp;quot;&amp;gt;&lt;br /&gt;
====Best recipe review====&lt;br /&gt;
&amp;lt;/span&amp;gt;&lt;br /&gt;
&amp;#039;&amp;#039;&amp;lt;span class=&amp;quot;reviewTitle&amp;quot;&amp;gt;Love those slices&amp;lt;/span&amp;gt;&amp;#039;&amp;#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;span style=&amp;quot;line-height:180%&amp;quot;&amp;gt;&amp;lt;span style=&amp;quot;font-size:180%;&amp;quot;&amp;gt;&amp;lt;span class=&amp;quot;reviewScore&amp;quot;&amp;gt;4&amp;lt;/span&amp;gt;/5&amp;lt;/span&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;span class=&amp;quot;reviewDesc&amp;quot;&amp;gt;Need to get me one of those tins!&amp;lt;/span&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;span class=&amp;quot;reviewAuthor&amp;quot;&amp;gt; [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] &amp;lt;/span&amp;gt;&amp;lt;/span&amp;gt;&lt;br /&gt;
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[[Image:English milk loaf slices.jpg|thumb|300px|right|English [[milk]] loaf slices]]&lt;br /&gt;
&lt;br /&gt;
{{RecipeIngredients&lt;br /&gt;
| 7g easy [[Bake|bake]] [[Yeast|yeast]]&lt;br /&gt;
| 450g strong [[Plain flour|plain flour]]&lt;br /&gt;
| 1 tablespoon full-[[Fat|fat]] dried [[Milk powder|milk powder]]&lt;br /&gt;
| 2 tablespoons [[Sunflower oil|sunflower oil]]&lt;br /&gt;
&lt;br /&gt;
| &amp;amp;frac12; teaspoon [[Salt|salt]]&lt;br /&gt;
| 270ml warm [[Milk|milk]]&lt;br /&gt;
}}&lt;br /&gt;
&lt;br /&gt;
===Method===&lt;br /&gt;
{{RecipeMethod&lt;br /&gt;
| Mix the [[Flour|flour]], [[Salt|salt]], [[Yeast|yeast]] and [[Milk powder|milk powder]] in a bowl.&lt;br /&gt;
| Add the [[Milk|milk]] and [[Oil|oil]] and mix to a soft [[Dough|dough]], adding a little more [[Flour|flour]] if it is too wet.&lt;br /&gt;
| Knead for 10 minutes until it becomes smooth, springy and silky.&lt;br /&gt;
| Lightly, but thoroughly grease the [[Milk|milk]] loaf pan with an [[Oil|oil]] such as [[Groundnut|groundnut]] which is low in monounsaturates.&lt;br /&gt;
| Shape the [[Dough|dough]] into a cylinder the same length of the tin.&lt;br /&gt;
| Place the [[Dough|dough]] into the bottom of the tin, engage the tabs and clip the tin together.&lt;br /&gt;
| Set the tin aside in a [[warm place]] to allow the [[Bread|bread]] to rise - watch the [[Dough|dough]] through the small vision hole at the top.&lt;br /&gt;
| Heat the [[Oven|oven]] to 200° C (400° F - gas 6).&lt;br /&gt;
| As soon as the [[Dough|dough]] can be seen rising towards the hole, [[Bake|bake]] for 30 minutes ([[Fan-assisted oven|fan-assisted oven]]) or 35 minutes ([[Conventional oven|conventional oven]]).&lt;br /&gt;
| Allow the tin to cool for 2-3 minutes before unclipping and turn out onto a [[Cooling rack|cooling rack]].&lt;br /&gt;
}}&lt;br /&gt;
===Chef&amp;#039;s notes===&lt;br /&gt;
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 [[Wessexmill.co.uk|Wessex Mills]] but you can play around with various flours.&lt;br /&gt;
==See also==&lt;br /&gt;
* [[Milk loaf recipe]]&lt;br /&gt;
{{RecipeLine}}&lt;br /&gt;
[[Category:Recipes]]&lt;br /&gt;
[[Category:British recipes]]&lt;br /&gt;
[[Category:Bread and baking]]&lt;br /&gt;
[[Category:Vegetarian recipes]]&lt;br /&gt;
[[Category:Breadmaker recipes]]&lt;br /&gt;
[[Category:Baked or roasted]]&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- footer hashtags --&amp;gt;&amp;lt;code &amp;#039;hashtagrev:12032020&amp;#039;&amp;gt;[[Special:Search/dough|#dough]] [[Special:Search/englishmilkloaf|#englishmilkloaf]] [[Special:Search/yeast|#yeast]] [[Special:Search/bake|#bake]] [[Special:Search/flour|#flour]] [[Special:Search/bread|#bread]] [[Special:Search/milkpowder|#milkpowder]] [[Special:Search/groundnut|#groundnut]] [[Special:Search/conventionaloven|#conventionaloven]] [[Special:Search/breadmakers|#breadmakers]] [[Special:Search/fat|#fat]] &lt;br /&gt;
&amp;lt;/code&amp;gt;&amp;lt;!-- /footer hashtags --&amp;gt;&lt;/div&gt;</summary>
		<author><name>Chef</name></author>
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