- Food and Cooking»
- Culinary Arts & Cooking Techniques»
Bread making Recipes, Milk Loaf, Fruit Malt Loaf, Home Made, Artisan Recipe.
A special Treat
I remember buying milk loaf as a school kid, we used to pull out all the soft delicious bread and them fill the crust with chips [French fries] it tasted fantastic.
It was also one of my grandma’s specialities, a true home made, artisan bread. So when Fabio came over for our cook-night last week I found this recipe in grandma’s cookbook for something to make.
- 1/4 pint Milk, Luke Warm
- 1 egg medium
- 1 tsp sugar
- 1 tsp salt
- 500gms Bread Flour, strong white
- 10 gms Dried Yeast
- 1 tbspoon Butter
Instructions for Mixing Dough
- Sift Flour
- Add sugar, salt, Yeast. mix together
- Add liquid a little at a time. Once all the flour is collected into the mix, begin to knead it. Once soft and plyable set aside covered with a damp cloth and let it rise.
- Once the mix has doubled in size, knead it again.
- Leave it to rise again for about an hour.
- Place in the oven.
I like to rinse my metal mixing bowl with quite hot water before I start; this makes sure that everything stays warm.
A healthy bubbling starter
Making the Dough
Sifting Your Flour for Better Results
Sift the flour into a bowl and rub in the butter, add the beaten egg and then mix with the spongy mix. Once all the flour is mixed in, add the salt. Now turn onto a board and knead, or put it in the mixer and use your dough hook to do the work.
Milk Loaf Tin
Form the Gluton
Once you have a really stretchy dough cover with a damp tea towel and leave for about twenty minutes or until it has risen to double size. Turn it out and knead lightly, now place in your loaf tin. Word of warning if you are using a proper milk loaf tin make sure the little gas escape hole doesn’t get blocked or it will pressurise.
Milk Loaf Tin
I also have a metal milk loaf tin which gives it that unique shape, it’s not necessary however for a great result.
Put in Oven
Put it in the oven at gm5 375ºf for about thirty minutes, watch for it colouring unless you are using the tin and then it is a bit of a guess.
Cool on a wire tray, and then eat with thick butter and nothing else…gorgeous. the texture is so soft and fluffy. this loaf is so good you will need to make two to cope with the demand.
a dark combination of sweet and sour that is pure indulgance and comfort food at its best.
How to make Malt Loaf
I buy my flour on line these days, because there are several English millers who make a fantastic collection of flour. I’d certainly never buy it from a supermarket, you might as well just buy their tasteless loaves.
So if you can get some real malt flour so much the better, but don’t worry if not because you can always add malt extract and black treacle to get the colour.
Ingredients for Malt Loaf
Here is what you need.
500 gms of Shipton’s malt flour or white flour
2 tablespoons of unsalted butter.
1 tsp sugar
1 tsp of salt
400 ml of warm water
2 tbls of malt extract
2 tbls of black treacle. [if you are using white flour]
½ cup of mixed fruit. [I added walnuts, sultanas, and dates. Just because I like them]
We are going to make a real sticky batter type mix which won’t need any kneading.
Pre warm your mixing bowl with hot water. Add flour, sugar, and yeast, stir them together add 200ml of warm water. Just let it soak and rest. No rest for you however, because you need to place the rest of the water, the butter, malt extract, treacle and salt; just a gentle warm so that the malt and treacle are runny.
When the yeast mix has filled with bubbles and looks a bit like a sponge add your mixed fruit and the other ingredients. It will be more like a cake mix but that’s okay. Now mix for ten minutes, you should see strands of glutton begin to form.
Leave it in a warm place to rise, 30 minutes should do. Now pour it into two greased bread tins and leave again for ten minutes.
Pre heat your oven to gm6 400f and bake for 30 -35 minutes, as soon as cooked turn it out onto a wire tray and let it cool.
Thick butter is all you need for this little gem, tasty, comforting and satisfying, baking at its best.