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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 1 |
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I found this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...It's a fascinating cookbook about Victorian era cooking. I particularly want to try making this bread someday and thought it best to place here for safekeeping! Ingredients:
4 cups bread flour |
1 large egg, room temperature |
4 tablespoons butter, softened to room temperature |
2 teaspoons active dry yeast |
1/4 teaspoon salt |
1 teaspoon granulated sugar |
1 cup 1% low-fat milk, warmed but not scalded |
Directions:
1. Grease a standard size loaf pan.
2. Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.
3. Gradually mix in the milk-NOT all of it may be necessary-and knead by hand or by machine until smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.
5. Knead the dough again, BRIEFLY and fit the dough into the loaf pan.
6. Let rise again in a warm place for approximately 45 minutes; then glaze the top of the loaf with either some beaten egg or some milk.
7. Bake the loaf in a 450°F oven for 15 minutes; then REDUCE the oven temperature to 425°F and bake for an additional 20 minutes or until the loaf is golden and sounds hollow when tapped on it's base.
8. This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.
9. Prep time includes time for the dough to rise.
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