Victorian milk bread


This bread has a nice velvety texture and a golden crust. Traditionally this bread is shaped into a S before the final proofing and then baked. Somehow it wasn’t just falling in place for me and hence this normal loaf shape πŸ™‚

Recipe from the book Bread pane

You need –

  1. Bread flour – 3 ΒΌ cups
  2. Lukewarm milk – 1.5 cups
  3. Yeast – 2 teaspoons
  4. Sugar – 1 teaspoon
  5. Salt – 1.5 teaspoons

For the egg wash –

  • Egg – 1
  • Milk – 1 tablespoon



How to –

In bowl add the yeast, sugar and 1/2 cup of milk and let stand until foamy. Stir-in another Β½ up of milk. Set aside.

In a large mixing bowl, sift the flour and salt. Make a well in the middle and pour the dissolved yeast and remaining half cup milk and stir to form sticky dough.Β  Now place the dough on clean and slightly floured work surface and knead till the dough is soft and smooth and comes of clean from your hands; for about 10 minutes.


Oil a large bowl and place the dough; cover with a clean kitchen towel and let it sit until the dough doubles in size. Punch down the dough and cover again and let it sit till its double in size.

Grease a 8 1/2″ x 4 1/2″ loaf pan.

Roll the dough into an 8” log and place it in the greased pan.Β  Cover the dough with a clean kitchen towel and let it proof till the dough rises 1 inch about the rim of the pan.

Pre-heat the oven to 200 C. Brush the top of the loaf with the egg glaze and bake till the top is golden brown. Turn to a wire rack to cool completely before slicing.



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