Victorian White Bread With Milk
A community recipe by mara2Not tested or verified by Nigella.com
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First mix the yeast, half of the milk and a little sugar and a tbsp flour in a bowl and let it rise. Mix the other ingredients in a bowl, add the yeast mixture and knead. I did it with the KA, it's a very hard dough. I had to add an additional 100 ml milk but it depends on the quality of the flour. In the end I kneaded it by hand for a minute then put the dough in a bowl, covered it and let it rise for 1 hour. After the hour knead the dough quickly, then roll out and roll up (like a Swiss roll without filling). Put it in a baking bag, cut it with a knife and let it rise for another hour. Make a few holes on the bag. Bake in preheated oven (200C or 180C for fan) for 50-55 minutes and immediately remove from bag. It has a wonderful texture!
First mix the yeast, half of the milk and a little sugar and a tbsp flour in a bowl and let it rise. Mix the other ingredients in a bowl, add the yeast mixture and knead. I did it with the KA, it's a very hard dough. I had to add an additional 100 ml milk but it depends on the quality of the flour. In the end I kneaded it by hand for a minute then put the dough in a bowl, covered it and let it rise for 1 hour. After the hour knead the dough quickly, then roll out and roll up (like a Swiss roll without filling). Put it in a baking bag, cut it with a knife and let it rise for another hour. Make a few holes on the bag. Bake in preheated oven (200C or 180C for fan) for 50-55 minutes and immediately remove from bag. It has a wonderful texture!
Introduction
A nice bread baked in a cooking/roasting bag for finer crust.
A nice bread baked in a cooking/roasting bag for finer crust.
Ingredients
Serves: 6-8
Metric
Cups
- 20 grams fresh yeast
- 2 teaspoons sugar
- 250 millilitres milk (warm)
- 300 grams wheat flour (strong)
- 100 grams german wheat flour
- 100 grams pastry flour
- 2 teaspoons salt
- 2 tablespoons potato flakes (organic)
- 2 tablespoons olive oil
- 1 pinch of ascorbic acid (fat pinch, this is the powder form of Vitamin C and makes the bread loose)
- 1 tablespoon gluten (from an organic shop, improves the quality of the flour). (The latter two can be omitted)
- 1 ounce fresh yeast
- 2 teaspoons sugar
- 8⅘ fluid ounces milk (warm)
- 11 ounces wheat flour (strong)
- 4 ounces german wheat flour
- 4 ounces pastry flour
- 2 teaspoons salt
- 2 tablespoons potato flakes (organic)
- 2 tablespoons olive oil
- 1 pinch of ascorbic acid (fat pinch, this is the powder form of Vitamin C and makes the bread loose)
- 1 tablespoon gluten (from an organic shop, improves the quality of the flour). (The latter two can be omitted)
Method
Victorian White Bread With Milk is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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