Best Victorian Milk Bread Recipes

VICTORIAN MILK BREAD

Victorian Milk Bread image

Baking bread is my recent obsession; there's something strangely therapeutic about the kneading and the waiting. And it's very satisfying too, when the house is filled with the wonderful smell of freshly baked bread. This recipe is adapted from a book entitled "Bread" by Treuille and Ferrigno. Prep time is the dough rising/proving time.

Provided by WaterMelon

Categories Yeast Breads

Time 3h15m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

2 teaspoons active dry yeast
1 teaspoon sugar
300 ml tepid milk
500 g bread flour
1 1/2 teaspoons salt
1 large egg
1 tablespoon milk

Steps:

Sprinkle yeast and sugar into 100ml of milk in a bowl.
Let sit 5 mins; stir to dissolve.
Stir in another 100ml of milk.
Mix 400g of flour with the salt.
Make a well in centre and pour in the yeasted milk.
Mix with wooden spoon.
Stir in the remaining 100ml of milk to form a sticky dough.
If dough is too sticky, mix in the remaining flour (1 tablespoon at a time) until a knead-able dough forms.
Turn dough out on a lightly floured surface.
Knead until smooth and elastic (it will feel like a baby's bottom); about 10 minutes.
Use the remaining (or more) flour if necessary.
Put the dough in a lightly greased bowl.
Turn to coat dough with oil.
Cover with plastic wrap/tea towel.
Leave to rise for 45 minutes.
Knock back, cover and let rise again until doubled, about 45 minutes.
Grease a 1 lb loaf pan.
Shape the dough to fit in the pan.
Cover, then prove until dough is 1-inch above the top of the pan (about 1 hour).
Make egg glaze by lightly beating the egg with 1 tablespoon of milk.
Brush the top of the loaf with the glaze.
Bake in a preheated oven at 400°F/200°C for 45 minutes until golden and hollow-sounding when tapped underneath.
Turn out onto a wire rack and leave to cool.

Nutrition Facts : Calories 2585.5, Fat 22.7, SaturatedFat 9.6, Cholesterol 254.6, Sodium 3725.7, Carbohydrate 498.9, Fiber 18.6, Sugar 6.3, Protein 84

MILK BREAD

Milk Bread image

I found this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...It's a fascinating cookbook about Victorian era cooking. I particularly want to try making this bread someday and thought it best to place here for safekeeping!

Provided by CookinwithGas

Categories Yeast Breads

Time 2h30m

Yield 1 standard size loaf, 10 serving(s)

Number Of Ingredients 7

Ingredients

4 cups bread flour
1 large egg, room temperature
4 tablespoons butter, softened to room temperature
2 teaspoons active dry yeast
1/4 teaspoon salt
1 teaspoon granulated sugar
1 cup 1% low-fat milk, warmed but NOT scalded

Steps:

Grease a standard size loaf pan.
Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.
Gradually mix in the milk--NOT all of it may be necessary--and knead by hand or by machine until smooth and elastic.
Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.
Knead the dough again, BRIEFLY and fit the dough into the loaf pan.
Let rise again in a warm place for approximately 45 minutes; then glaze the top of the loaf with either some beaten egg or some milk.
Bake the loaf in a 450°F oven for 15 minutes; then REDUCE the oven temperature to 425°F and bake for an additional 20 minutes or until the loaf is golden and sounds hollow when tapped on it's base.
This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.
Prep time includes time for the dough to rise.

Nutrition Facts : Calories 244.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 34.6, Sodium 110, Carbohydrate 40.1, Fiber 1.5, Sugar 1.9, Protein 7