Milk Loaf – profoodhomemade

How to make a deliciously soft, light and tasty Milk loaf, no knead recipe, easy step by step instructions, from start to finish.

Ingredients

Add the sugar to the warm milk and stir, once dissolved, add the egg and whisk it in, finally add yeast and stir it in thoroughly, set it aside until the yeast shows signs of activation.
Add the salt to the flour and mix it in.
Once activated, add the yeast mixture to a large bowl, and add the softened butter to the warm liquid.

Pour on the flour and salt mixture to the liquid, and bring it all together into a sticky Mass.
Once mixed, cover the bowl and get it into a draft free, warm spot for at least 1 hour.
Oil a square of cling film or plastic wrap with a little vegetable oil, and set it aside for now.
Grease a 2lb / 900g Loaf tin.
Once the dough has doubled in size, turn it out onto a floured surface, dust the dough with a little flour, and knock it back.
Form the dough into a tight ball, cover it on the bench with the oiled cling film, let rest and relax for a full 10 minutes.
Once the rest time is up, form the dough into rectangle, and roll it towards you, tucking in the edges as you go, once you have a rough sausage shape, nip the ends together.
Gently get the dough into the greased loaf pan, seam side down, sprinkle with a little flour, cover it with a light weight dry cloth, and allow it proof and rise for 45 minutes.
When you have 10 minutes left on the proofing time, preheat your oven to 170°C / 340°F / Gas mark 3
Once your oven is up to temperature, sprinkle a little flour on the risen dough, and get it into the preheated oven, set your timer for 30 minutes.
Remove from the oven, carefully take it out of the loaf pan immediately, and allow it to cool on a wire rack for at least 30 minutes.
Once cool, slice and serve with lots of butter, this bread makes wonderful sandwiches, and is ideal for making French toast with.
Enjoy.