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Adapted from a recipe in The Handmade Loaf by Dan Lepard – no fresh yeast, not that I think it matters much in regards to flavour once baked, so a ferment made as a replacement.

I just threw a teaspoon of dried yeast in with the milk, the melted butter and maple syrup and let it stand for 40 minutes or so until frothy. Mixed with the flour, pummelled for a few minutes then rested for 10. Another quick kneading and another 10 minute rest. Repeated. Spilt into two the dough was rolled into two balls and left in a loaf tin for about an hour and a half. Baked then eaten. Simple and tasty. I find the best place to keep things warm is balancing, precariously I should add, the bowl on the back of my old CRT monitor.

Simple Milk Loaf

This is, for those who follow such excitement, my entry for Waiter There’s Something In My… many lovely entries already received (I’m the host again this month) for the bread theme, but still plenty of time for more.

Simple Milk Loaf

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Simple Milk Loaf

A simple, relatively quick, method of producing a loaf of bread

Ingredients

  • 1 ½ tsp fresh yeast crumbled (1 tsp dried)
  • 350g whole milk (I had to top up the milk with a little cream)
  • 20g golden or maple syrup
  • 250g plain flour
  • 250g strong white bread flour
  • 1 ¼ tsp fine sea salt
  • 25g warm melted unsalted butter

Instructions

  1. I just threw a teaspoon of dried yeast in with the milk, the melted butter and maple syrup and let it stand for 40 minutes or so until frothy. Mixed with the flour, pummelled for a few minutes then rested for 10. Another quick kneading and another 10 minute rest. Repeated. Spilt into two the dough was rolled into two balls and left in a loaf tin for about an hour and a half. Baked then eaten. Simple and tasty.
  2. Oven temperature to 210C/410F/Gas6½ Brush the top before baking with a little cream or milk and bake for 15 minutes, then lower the heat to 180C/350F/G4 and continue baking for 25-30 minutes until the top is dark and shiny and the loaf has come away from the sides of the tin.
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9 Comments »

  1. Ash says:

    That looks beautiful!
    I have the Dan Lepard book but I don’t keep a leaven and most of the recipes use one.
    I think I’ll try some of his recipes without it and see what happens.

  2. Anh says:

    Beautiful bread! I have Dan Lepard’s book and have started using it now. His book is excellent!

  3. Marce says:

    Hey, Andrew
    I´m not sure whether you received my entries or not. Did you?

  4. Helen says:

    I love milk loaves. Thee are excellent with a dab of Nutella. Your photography is always so inspiring.
    Beautiful recipe.

  5. Andrew says:

    What I neglected to mention was what great toast this makes; I’ll be making it again real soon.
    And Marce – panic ye not!

  6. Pille says:

    What’s CRT monitor, Andrew? I was recently told that if you’ve got underfloor heating (as we do), then it’s a good place to put the bowl of dough to rise. Should try next time :-)

  7. Andrew says:

    I have two monitors hooked up to my computer – a flatscreen and my old CRT. A CRT is a cathode ray tube – like the old tv’s. Mine generates quite some heat but works wonderfully for getting yeast to do its magic.

  8. Jeanne says:

    Oh what a lovely pic Andrew! And that bread looks like textbook home-made bread. I can believe that it would make great toast… Thanks for hosting btw :)

  9. ejm says:

    This is very similar to the sandwich bread recipe by mom made when I was a kid. At least once a week, I make a variation of her recipe, using half whole wheat & half all-purpose flours and olive oil instead of the butter.
    But our recipe calls for a small amount of sugar rather than maple syrup. What a great idea to use maple syrup! I think I’ll give that a shot next week.
    Interesting that you shape the dough immediately after kneading.
    -Elizabeth

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