Milk Bread

1. 1

   Grease a standard size loaf pan.

2. 2

   Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.

3. 3

   Gradually mix in the milk--NOT all of it may be necessary--and knead by hand or by machine until smooth and elastic.

4. 4

   Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.

5. 5

   Knead the dough again, BRIEFLY and fit the dough into the loaf pan.

6. 6

   Let rise again in a warm place for approximately 45 minutes; then glaze the top of the loaf with either some beaten egg or some milk.

7. 7

   Bake the loaf in a 450u00b0F oven for 15 minutes; then REDUCE the oven temperature to 425u00b0F and bake for an additional 20 minutes or until the loaf is golden and sounds hollow when tapped on it's base.

8. 8

   This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.

9. 9

   Prep time includes time for the dough to rise.

* Per serving · 4 servings · Values may vary.

No additional tips available.