Milk Twist Loaf
A community recipe by tootsievalentineNot tested or verified by Nigella.com
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Sieve flour and salt and rub in the fat 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. 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) Turn dough onto a lightly floured board and knead well for 5 mins. Grease a baking sheet/tray Pre-heat oven to gas 6/400 F 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 Brush with beaten egg and sprinkle with poppy seeds. Bake for 30-35 mins at 400 F/gas 6
Introduction
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!
Ingredients
Serves: 4
- ½ all-purpose flour
- 2 teaspoons salt
- 14 butter (or margarine)
- 1 teaspoon dried yeast
- 1 teaspoon sugar
- ⅛ milk
- ⅛ water
- 1 beaten egg
- poppy seeds (for sprinkling)
Method
Milk Twist Loaf is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by gemmasummers197 on 3rd December 2013
Show more commentsThanks I cant wait to try this cant beat fresh bread