Paul says, “Milk loaves, once among the British craft baker’s standard list of products, have their own distinct texture and flavour, with a fine pile to the crumb, and are always at home on the teatime table.” A satisfactory result can be obtained by diluting the milk with water, but using milk more generously will make the loaf richer. The sponge-and-dough process, with a cool dough at the finish, gives a fine-textured bread that keeps well.
