FARMHOUSE MILK BREAD

Overview

Farmhouse milk bread

Method

• Grease a 9-inch loaf pan; set aside
• Combine the flour and the salt in a large mixing bowl. Rub in the butter with your fingers until the mixture resembles coarse bread crumbs. Stir in the sugar and dry yeast.
• Heat the milk and water in a small saucepan over medium heat until lukewarm. Stir the warm milk mixture into the dry ingredients. Use your hands to mix the dough until it comes away cleanly from the sides of the bowl.
• Sprinkle a clean work surface with flour, and turn out the dough. Knead for about 10 minutes, until velvety smooth and elastic. Alternatively, you can use a stand mixer fitted with the dough hook for 7 minutes. Roll the dough into an oblong shape that will fit snugly into your loaf pan.
• Put the dough in the pan, and cover loosely with plastic wrap. Put the pan in a warm draft-free plane and let it rise for 30 minutes, until the dough has risen to the top of the tin.
• Preheat the oven to 230C (450F)
• Discard the plastic wrap, and lightly dust the top of the loaf with flour. Bake for 30-40 minutes, until the top of the bread is golden brown.
• Let the bread cool in the pan for 20 minutes - but no longer. Turn it out of the pan, wrap in a clean tea towel so the crust stays soft but the loaf doesn't get soggy on the bottom.