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MILK TWIST LOAF

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Serves: 4

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  • Vegetarian
What does this mean?

This is my favourite loaf of bread, ever! My late grandfather used to work for McDougalls and gave my mother and I some fantastic books about baking. This recipe is taken from 'Finer cooking' and I make it as often as I possibly can. The poppy seeds are optional but I always use them as they provide crunchy nuttiness!

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Ingredients

  • 1 lb all-purpose flour
  • 2 teaspoons salt
  • ½ oz butter (or margarine)
  • 1 teaspoon dried yeast
  • 1 teaspoon sugar
  • 0.3 pints milk
  • 0.3 pints water
  • 1 beaten egg
  • poppy seeds (for sprinkling)

Method

  1. Sieve flour and salt and rub in the fat 
  2. Prepare the yeast liquid by reconstitution: Take 1/4 pint of the water, heat until tepid then stir in the teaspoon of sugar. Sprinkle the yeast onto the liquid then cover and leave in a warm place (I use the airing cupboard) until frothy. This takes 10-15 mins. 
  3. Add the yeast liquid and milk to flour mixture Mix well then turn onto a board and knead well for 10 mins. Place dough in a greased bowl and cover with a tea towel. Leave until dough has doubled in size (1 hour in a warm place, 2 hours at room temp, 12 hours at a low temp and 24 hours in the fridge) 
  4. Turn dough onto a lightly floured board and knead well for 5 mins. 
  5. Grease a baking sheet/tray Pre-heat oven to gas 6/400 F 
  6. Divide dough into 3 equal sized pieces and roll each into a long sausage shape. Plait the 3 pieces together brushing the ends with beaten egg to secure. Place on a baking tray, cover with a tea towel and leave until the dough has doubled in size 
  7. Brush with beaten egg and sprinkle with poppy seeds. Bake for 30-35 mins at 400 F/gas 6

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