Milk rather than water creates a bread which is soft, slightly dense & has a sweet flavour. It's a cross between a normal bread dough and an enriched dough due to the addition of caster sugar along with the milk.
- 500g Strong White Bread Flour
- 10g Salt
- 25g Caster Sugar
- 7g Sachet Of Fast Action Yeast
- 30g Unsalted Butter
- 320ml Luke Warm Full Fat Milk
- Add the flour to a mixing bowl with the sugar and salt to one side of the bowl, adding the yeast to the other side. Add the butter and add half of the milk. Stir to combine, while gradually adding the remaining milk until it forms a soft dough. (You may not need all of milk)
- Lightly flour the work surface, turn the dough out onto the surface and kenned for 5-10 minutes or until the dough is soft and smooth.
- Place the dough in a lightly oiled bowl, cover with a tea towel or cling film and leave to rise at room temperature until doubled in size, usually 1-2 hours.
- Prepare either your loaf tin with some olive oil or a proving basket.
- Once the dough has risen, tip the dough onto the work surface and knock back the dough to remove the air. Shape the dough to fit you chosen tin. For the bread I shaped it into a boule and placed into a proving basket. Therefore I flattened the dough into a flat oblong, fold both sides into the middle to create a seam. Flip the dough over a shape into a ball.
- If using a loaf tin follow the same technique as above but shape into a sausage shape the length of your loaf tin and place seam side down into the tin. If shaped into a boule, it will need to be placed in your province basket seam side up.
- Put the proving basket/ tin in a clean plastic bag/ cover with a damp tea towel and leave to prove for a further hour or until doubled in size.
- Meanwhile preheat your oven to 200c/gas mark 6. Once the dough has risen scoring with a single slash if doing in a loaf tin, or a x slash if making a boule.
- Bake for 25 minutes of until the bread sounds hollow when tapped on the base. Leave to cool completely before slicing.