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English milk loaf: Difference between revisions
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This is the ridged, cylindrical loaf that I remember as a child back in the 60s and 70s. | 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 [[: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. | 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's instructions and set to the longest dough programme, then continue from stage 4. | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 270ml warm [[Milk|milk]] | | 270ml warm [[Milk|milk]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||