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Victorian White Bread With Milk

A community recipe by

Not tested or verified by Nigella.com

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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 ounce 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.

  • 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!
  • Tell us what you think