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Milk Loaf Recipe

Updated on November 27, 2012

Milk Roll...

My memories of this comforting bread run back to around the age of 7 or 8 and my grandmothers house. My grandmother did not bake her own bread, in fact I believe that her generation were the first in their adulthood not to rely on anything other than the commercial, packaged loaves they could find on the grocers (and soon supermarket) shelves.

We always had jam on toast when we stayed round her house, sometimes over the course of the night me and my brothers would go through a whole loaf! She would buy in milk loaf especially which came in a light blue bag and the big stand out feature of this loaf was that it was a perfect cylinder! Warburtons still make the very same loaf and its the only loaf I can enjoy off the supermarket shelf today, even though it is still a commercial loaf made using non traditional methods that include chemical leavening or artificial bread improvers or other ingredients that will not be on the label which would make your stomach curdle.

So you can understand why, when I started baking my own bread a few years ago that I started baking milk loaf and still do as often as possible. Kids love this above any other bread, so instead of buying it in for them, try making it yourself!

Recipe Information

This is one very simple, basic bread recipe! The milk creates a soft dough which is so very pleasing to work. It also creates a fairly compact crumb structure making it a very stable loaf, good for sandwiches and of course toast. Somehow the finished product is very light and the soft innards have a beautiful texture and a taste somewhere between sweet and savoury which sends me back 15 years.

I have always made this loaf in a traditional tin (which is unusual for my bread recipes), precisely because it is best used in sandwich making and toast, though you won't be sorry if you soak up a nice broth or stew with it either.

5 stars from 3 ratings of Matt's Milk Loaf Recipe

Cook Time

Prep time: 2 hours 20 min
Cook time: 25 min
Ready in: 2 hours 45 min
Yields: 1 Small Loaf

For this recipe you are best to use...


  • 500 Grams Strong White Bread Flour
  • 300 ML Milk, Semi Skimmed is best as it is a thinner liquid
  • 10 Grams Salt
  • 5 - 7 Grams Yeast
  • 25 Grams Butter
Rubbing in Butter
Rubbing in Butter | Source
Seperate Salt and Flour
Seperate Salt and Flour | Source
Click thumbnail to view full-size
Begin ProvingDouble in Size
Begin Proving
Begin Proving | Source
Double in Size
Double in Size
Floured Tin and dough rolled out to measure
Floured Tin and dough rolled out to measure | Source

Step by step

  1. Measure out all of your ingredients individually.
  2. Cube the butter and add to the flour in a large bowl. Rub in as shown opposite until the mixture resembles fine bread crumbs.
  3. Add the salt and the yeast keeping them on opposite sides of the bowl. Mix them into the flour thoroughly.
  4. Add your milk and begin mixing to create a soft dough. Roll the dough around the bowl to ensure you incorporate all of the flour.
  5. Turn out the dough onto a clean work surface. Do not flour the work surface and do not use additional flour on your hands. Knead the dough thoroughly for at least 10 minutes.
  6. Shape into a rough oval, return to the bowl and leave to prove until doubled in size, leave a damp towel or some cling film over the bowl to protect it. This should take a minimum of 1 hour.
  7. Punch the air out of the dough and turn out onto your work surface, again no additional flour. Knead for a moment to incorporate any thin layer of skin that has formed, then shape into an oval (or Boule).
  8. Smooth some butter up the side and round the bottom of your loaf tin. Now add a small hand full of flour. By tipping and bashing gently you should try and cover the entire tin in a thin layer of flour, this will ensure you will get no sticking.
  9. Lay your dough opposite your floured tin on your work surface and gently start rolling out the dough to the same width as the tin.
  10. Put the dough into the tin, ensuring that each end of the dough is just touching the tin. Cover with a damp tea towel and leave to rise until the dough has doubled in size once more. The dough should have both spread into the corners of the tin and have risen above the rim, but without spilling over. This will take about an hour. Ensure you turn your oven on to 200 degrees 15 minutes before the dough is ready so it is fully heated with a small empty oven tray at the bottom.
  11. Smooth flour over the top of your dough and gently slash the top with a razor or bread knife straight down the centre. (I do 3 straight cuts with this loaf but feel free to do just one if it is your first time). Put your dough in the oven without bashing the tin, now quickly tip a small glass of water into the oven tray at the bottom of the oven and close the door immediately but without bashing.
  12. Cook for 15 minutes then turn the loaf, ensuring that you do not open the oven during this time. Once turned leave for another 15 minutes at the same temperature. To check the loaf is ready use an oven glove to tip the loaf out of the tin. If you tap the underneath, or base of the loaf with your fingers and it sounds completely hollow then it is done, if you are in doubt return to the oven for another 5 - 10 minutes.
  13. Leave on a wire rack to cool.

Milk Roll

Compare it with your usual milk roll if you already enjoy it. You will not be disappointed.

Any troubleshooting feel free to comment.


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    • Matthew Kirk profile imageAUTHOR

      Matthew Kirk 

      4 years ago from Liverpool

      Good luck Al.

      Haven't put anything new up for quite a while now but it is still nice to get positive feedback.

      There are just so many things that can go wrong when baking bread, glad you've stuck it out :)

    • profile image

      Al mackenzie 

      4 years ago

      Three weeks into my baptism of fire into the world of bread making, i can finally declare success! This milk loaf and your artisan bread are the first two that have been successful for me. My kids love these and now i have a staple loaf I can reliably make each week. The pics and detailed steps are without doubt the most user friendly and idiotproof i have found on the internet. Forever grateful. Thanks x

    • Matthew Kirk profile imageAUTHOR

      Matthew Kirk 

      5 years ago from Liverpool

      Thanks again Vicki and La Thing, keep an eye out for a breakfast loaf with banana in the next few days.

    • profile image


      5 years ago

      Yet another good recipe. I took mine out of the tin and turned it upside down for the last 5 minutes to get an all round crunchy crust, delicious

    • LaThing profile image


      5 years ago from From a World Within, USA

      I remember those Warburtons! Such memories...... Your recipe looks pretty simple. I have made breads with milk, and egg, but in a roll form, not loaf. Have to try this..... Thanks for sharing! Take care :)

    • Matthew Kirk profile imageAUTHOR

      Matthew Kirk 

      5 years ago from Liverpool

      Thanks all. Let me know how you get on lemonlerdz :)

      You can do it always exploring, its easy peasy! Perfect Artisan bread is a hub of mine for beginners, guaranteed to work first time! Try that one first you will be a pro in no time!!

    • always exploring profile image

      Ruby Jean Richert 

      5 years ago from Southern Illinois

      Oh, I wish i could do this. I love homemade bread. My Mother always made her own bread.. Thank you for sharing...

    • lemonkerdz profile image


      5 years ago from LIMA, PERU

      Love the pictures well done. as a fan of making my own bread i try many different recipes, i will be having a go at this one. we need to get the viewing up on good hubs...pinned by me.

    • kashmir56 profile image

      Thomas Silvia 

      5 years ago from Massachusetts

      Very interesting information and bread recipe. Well done !

      Vote up and more !


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