Google Analytics Alternative Jo's Blue AGA: Milk Loaf : expr:class='"loading" + data:blog.mobileClass'>

Milk Loaf

Gorgeous, tender little loaves. These perfect little loaves won't hang around for long but if you feel like you'd like to freeze one go ahead, they freeze perfectly. One other thing don't rush the proving, as all the milk, butter and egg yolk takes it's good time to rise.
450g strong white flour, plus extra for kneading
2x7g easy blend/fast action yeast
20g caster sugar
7g salt
280ml milk
40g unsalted butter, softened
1 egg yolk 

You will also need 2 lined 1lb loaf tins.

Tip the flour into a large mixing bowl, add the yeast, sugar and salt and mix to combine. Heat the milk until hand hot, it should be just slightly hotter than lukewarm. Make a well in the centre of the dry ingredients, add the milk and yolk mix to a soft dough. 

Knead in a free standing machine for a minute or on a lightly floured work surface. Next add the softened butter a little at a time, continuing to knead for about 7 minutes until your dough is silky smooth and elastic. Shape the dough into a ball and pop into a large, lightly oiled mixing bowl. Cover with cling film and leave in a warm place to prove for 90-120 mins or until doubled in size. 

Turn the dough out onto a lightly floured work surface and knead for 30 seconds to knock back.  

Divide into 2 and shape into two rounds,  using your hands to turn the dough and shape on a work-surface until you can feel the underside of the dough giving resistance and holding to the work-surface.

Pop into 2 pint loaf tins.  Cover loosely with oiled cling film and leave to prove for 60-90 minutes or until the dough has doubled and springs back when lightly pressed with your finger. 

Preheat the oven to 200˚c Fan     (210˚c AGA/ Conventional) 

Brush with either a little egg wash or dust with flour. 

Bake on the middle shelf of the preheated oven for 20-25 minutes until golden.

Transfer to wire racks to cool.

*For a really fab rise and great crust pop a handful of ice cubes into an ovenproof dish in the bottom of the oven when you put the bread in to bake.