Home › Recipes › Baker's Milk Bread

Baker's Milk Bread

Make up the sponge and dough for this the same as for common bread, but use sweet milk instead of water. Its merit is its whiteness, fine grain, and sweetness of taste like French rolls. There are three essential points to be observed. 1. Beat the sponge and dough extremely well, only adding the flour gradually and beating it in. 2. Have the dough as soft as it is possible to knead it well, too soft to keep good shape as loaves apart, and bake the loaves in tin moulds. 3. Put it in to bake after the rolls come out. As it must be of light color outside and browns too easily it can only have a slack oven to bake in Brush over the loaves with milk when done.