MILK BREAD LOAF

  MILK BREAD LOAF

http://mondomulia.com/milk-bread-loaf-recipe

Ingredients

250g strong white bread flour
250g kamut flour
10g salt
25g caster sugar
10g dry yeast
30g unsalted butter, softened
320ml warm full fat milk

Method

Tip the flour into a large bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the softened butter and three quarters of the milk then bring the dough together with your fingertips. Slowly add the rest of the milk to bring the dough together.

Tip the dough onto a lightly oiled work surface and knead for five to ten minutes or until the dough is smooth and silky.
Roll into a ball then leave in a lightly oiled bowl covered with a tea towel or cling film until doubled in size. This should take an hour or so.

Brush a 1kg (2lb) loaf tin with a little olive oil. Tip your risen dough onto a lightly floured surface and knock back the air by folding inward repeatedly on itself. Form the dough into an oblong by flattening it out slightly and folding the sides into the middle. Roll the whole lot up so that the top is smooth with the joint running along the base then put into the prepared tin. Slash the top lengthways then brush with a little water.
Cover the tin with a tea towel and leave to prove for about an hour, or until the dough has doubled in size. Preheat the oven to 210 °C.

Bake the loaf for 25 minutes. Remove from the tin and leave to cool completely on a wire rack before slicing.