Source: Ultimate Bread by Eric Treuille & Ursula Ferrigno
Makes 6 servings.
Preparation time: 3:30 hours
Tips: Good white bread, makes good toast.
Victorian Milk Bread
Soft Crust and Crumb
Ingredients
Preparation
2 teaspoons dry yeast
1 teaspoon sugar
1 1/4 cups lukewarm milk
3 1/2 cups unbleached flour
1 1/2 teaspoons salt
1 whole egg + 1 Tbsp milk, for top glaze
1. Sprinkle the yeast and sugar into 1/2 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Stir in half of the remaining milk.
2. Mix flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk to form a sticky dough.
3. Turn the dough out onto a lightly floured work surface. Knead the dough until smooth and elastic, about 10 minutes.
4. Put the dough in a clean bowl and cover with a dish towel. Let rise for 45 minutes. Punch down, cover and let rise again until doubled in size, about 45 minutes.
5. Grease an 8-inch x 4-inch x 2 1/2-inch loaf pan. Shape the dough into a S-shape. Cover with a dish towel. Proof until the dough is 1-inch above the top of the pan, about 1 hour.
6. Brush the top of the loaf with the egg glaze. Bake in the preheated oven for 45 minutes, until golden and hollow sounding when tapped underneath. Turn out onto a wire rack to cool.
NOTES : Makes 1 (8x4-inch) loaf
