Tuesday, 10 May 2011

Split Milk Loaf

I have always wanted to bake bread daily for my family. However, my unpredictable schedule doesn't allow me this luxury, as bread-making requires specific timing for proofing & rising. Today, I managed to work around it and produced an amazing Milk Loaf, even my mum was happy with! Yahoo!!!!
  • 5 cups flour & extra for dusting
  • 2 tsp salt
  • 15gm yeast
  • 1 1/4 luke warm water
  • 4 tbsp lukewarm milk

  1. Sift flour & salt in a large bowl.
  2. Mix the yeast with half the luke warm water.
  3. Put in the balance of the water & stir well.
  4. Pour the yeast mixture into the centre of the flour.
  5. Gradually mix in more of the flour to form a thick, smooth batter.
  6. Sprinkle some flour over the batter & leave it at a warm place to bubble for 20 minutes.
  7. Add the milk & the remaining flour.
  8. Mix to a firm dough.
  9. Knead for 10 minutes until smooth & elastic.
  10. Place in an oiled bowl. Cover with a clean tea towel.
  11. Let it rest in a warm place for 1 hour or until doubled in bulk.
  12. Punch the bread & shape it into a rectangle..Place it in a greased loaf tin.
  13. Cover & let it rise until double the bulk.
  14. Use a sharp knife to split the top of the bread right across the top.
  15. Leave it for another 15 minutes.
  16. Bake in a 230ÂșC preheated oven for 20 minutes.

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authorMarina Mustafa. Author of ten cookbooks.

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