Milk Bread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 teaspoon sugar
  • ½oz yeast
  • 1 ½lb plain white flour
  • ½ teaspoon Salt
  • 2oz butter
  • ¾ pint warm milk


    Cream yeast and sugar together in a warm basin and cover with a little warm milk. Leave in a warm place for fifteen minutes. Sift together the flour and salt and rub in the butter. Make a well in the centre and pour in the yeast mixture. Add the warm milk and knead the soft dough lightly. Cover and leave in a warm place until double in size. Grease two 1lb loaf tins and divide the dough between them. Leave to rise for fifteen minutes. Brush over with a little warm milk and bake at 400°F, 200°C, gas mark 6 for thirty minutes. This light dough is also excellent for forming into plaits, twists or buns or fruit loaves. For a fruit loaf, add 2oz currants, 2oz raisins and 1oz chopped candied peel to the basic recipe. For plaits, twists and buns, allow a little less baking time, until the bread is pale golden-brown.