victorian milk bread
Victorian Milk Bread


Victorian Milk Bread  is bread with a soft crust and crumb that keeps well and makes crisp, nutty toast. The elegant, S shaped loaf is easy to make. The egg and milk gives this bread a glossy shine.

2 teaspoon dry yeast

1 teaspoon sugar

1 ¼ cups (300ml) Luke warm milk

3 ½ cups (500g) unbleached flour

1 ½ teaspoons salt

Egg glaze, made with 1 egg and 1 Tablespoon milk


1. Sprinkle the yeast and sugar into a ½ cup (125ml) of milk in a bowl. Leave for 5 minutes; stir to dissolve. Stir in half the remaining milk.

2. Mix flour and salt in a large bowl. Make well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk to form sticky dough.

3. Turn the dough onto a lightly floured surface. Knead dough, until smooth and elastic, about 10 minutes.

4. Place the dough in a clean bowl, and cover with a towel. Leave to rise for 45 minutes. Punch down, cover, and let dough double in size, about 45 minutes.

5. Grease an 8 x 4 x 2-in (10x10x6cm) loaf pan. Shape the dough into an S shape. Cover with a towel. Proof until the dough is 1-in (2.5cm) above the top of pan, about 1 hour

6. Brush the top of the loaf with egg glaze. Bake in preheated oven 400 degrees F. (200C) for 45 minutes, until golden and hollow sounding when tapped underneath. Turn out to cool on a wire rack.
8×4 Loaf Pan

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