Split Milk Loaf
I have always wanted to bake bread daily for my family.
I have always wanted to bake bread daily for my family. However, my unpredictable schedule doesn't allow me this luxury, as bread-making requires specific timing for proofing & rising. Today, I managed to work around it and produced an amazing Milk Loaf, even my mum was happy with! Yahoo!!!!
Ingredients
- flour & extra for dusting5 cups
- salt2 tsp
- 15gm yeast
- luke warm water1.3
- lukewarm milk4 tbsp
Instructions
- 1.
Sift flour & salt in a large bowl.
- 2.
Mix the yeast with half the luke warm water.
- 3.
Put in the balance of the water & stir well.
- 4.
Pour the yeast mixture into the centre of the flour.
- 5.
Gradually mix in more of the flour to form a thick, smooth batter.
- 6.
Sprinkle some flour over the batter & leave it at a warm place to bubble for 20 minutes.
- 7.
Add the milk & the remaining flour.
- 8.
Mix to a firm dough.
- 9.
Knead for 10 minutes until smooth & elastic.
- 10.
Place in an oiled bowl. Cover with a clean tea towel.
- 11.
Let it rest in a warm place for 1 hour or until doubled in bulk.
- 12.
Punch the bread & shape it into a rectangle..Place it in a greased loaf tin.
- 13.
Cover & let it rise until double the bulk.
- 14.
Use a sharp knife to split the top of the bread right across the top.
- 15.
Leave it for another 15 minutes.
- 16.
Bake in a 230ºC preheated oven for 20 minutes.