I love eating bread but have only occasionally tried my hand at making “proper” bread, where you must use yeast and knead it and let is rise. My bread making is more the quick easy loaves – Guinness Beer Bread and Cheese and Onion Bread. I tried Linda’s Milk Loaf and as with all new recipes I follow the ingredients and instructions as given, which clearly is not the way to go when making bread. My first attempt, the mixture was extremely sticky and would not come together for kneading so I had to add more flour. My second attempt was very successful and it turned out that I only used 320ml of the given 400ml liquid. It was a wonderful dough to work with. I am now on the hunt for more “proper” bread recipes and going forward will always add my liquid a little at a time.
Taken from Fired Up Cooking SA
3 ½ cups cake flour
10g sachet instant yeast
30ml sugar or syrup
60ml oil or melted butter
200ml warm milk
200ml warm water
1 egg beaten for egg wash
15ml sesame seeds – optional
- Mix the dry ingredients.
- Stir in the oil/butter and sugar/syrup.
- Combine the milk and water and add a little at a time to the dry ingredients until the mixture comes together.
- Turn out onto a floured surface and knead until smooth and elastic and just springs back when you stretch it.
- Place the dough in a bowl, cover with a tea towel and leave somewhere warm to rise until at least double in size.
- Turn the mixture out again and knead briefly once more.
- Divide the dough into three pieces, roll and stretch each piece into a long sausage.
- Pinch the three pieces together firmly at one end and plait then plait / braid them together, pinching the other end together as well.
- Place the plaited loaf onto a greased baking tray, cover with a clean tea towel and leave to rise until double in size.
- Preheat the oven to 180°C.
- Brush the bred with the egg wash and if using, sprinkle with the sesame seeds.
- Bake until the loaf is golden brown and sounds hollow when you tap it.