Butter and Milk Bread

Name: Butter and Milk Bread
Yield: Makes 2 kg of Dough or 2 × 900g Loaves or About 15 Rolls
Cuisine: Northern Europe
Ingredients: 750 g tepid milk (approx.); 1.1 kg strong white flour; 22 g salt; 100 g butter, diced; 30 g fresh yeast (or 15 g dried yeast); 30 g fresh yeast (or 15 g dried yeast); poppy seeds, caraway seeds, fennel seeds, pumpkin seeds or sunflower seeds; poppy seeds, caraway seeds, fennel seeds, pumpkin seeds or sunflower seeds; poppy seeds, caraway seeds, fennel seeds, pumpkin seeds or sunflower seeds; poppy seeds, caraway seeds, fennel seeds, pumpkin seeds or sunflower seeds; 1 beaten egg mixed with 1 tablespoon cream; light olive oil, for greasing; poppy seeds, caraway seeds, fennel seeds, pumpkin seeds or sunflower seeds; 1 beaten egg mixed with 1 tablespoon cream

Preparation info

Makes
2
kg of Dough

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

This bread has a tender crumb. Like most white yeast bread, this dough is suitable for making loaves, plaits or rolls of any shape or a tear-and-share. If you like, you can divide the dough in half and make one loaf and then have fun with a batch of clusters or swirls.

Ingredients

30 g fresh yeast (or 15 g dried yeast)
750 g

Europe
Ireland
Bread
Vegetarian

Method

Dissolve the yeast in the tepid milk (if you are using dried yeast, stir it into the tepid milk and leave it in a warm place for about 10 minutes to activate).

Sieve the flour and salt into a bowl, then rub in the butter.

Pour most of the liquid into the flour and mix to a soft dough, using more liquid if necessary. Cover and allow to rest in the bowl for 10 minutes.

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