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Victorian White Bread With Milk

A community recipe by mara2

Not tested or verified by Nigella.com

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Introduction

A nice bread baked in a cooking/roasting bag for finer crust.

Ingredients

Serves: 6-8

Metric Cups

20 grams fresh yeast
2 teaspoons sugar
250 millilitres milk (warm)
300 grams wheat flour (strong)
100 grams german wheat flour
100 grams pastry flour
2 teaspoons salt
2 tablespoons potato flakes (organic)
2 tablespoons olive oil
1 pinch of ascorbic acid (fat pinch, this is the powder form of Vitamin C and makes the bread loose)
1 tablespoon gluten (from an organic shop, improves the quality of the flour). (The latter two can be omitted)

1 ounce fresh yeast
2 teaspoons sugar
8⅘ fluid ounces milk (warm)
11 ounces wheat flour (strong)
4 ounces german wheat flour
4 ounces pastry flour
2 teaspoons salt
2 tablespoons potato flakes (organic)
2 tablespoons olive oil
1 pinch of ascorbic acid (fat pinch, this is the powder form of Vitamin C and makes the bread loose)
1 tablespoon gluten (from an organic shop, improves the quality of the flour). (The latter two can be omitted)

Method

Victorian White Bread With Milk is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

First mix the yeast, half of the milk and a little sugar and a tbsp flour in a bowl and let it rise.

Mix the other ingredients in a bowl, add the yeast mixture and knead. I did it with the KA, it's a very hard dough. I had to add an additional 100 ml milk but it depends on the quality of the flour. In the end I kneaded it by hand for a minute then put the dough in a bowl, covered it and let it rise for 1 hour.

After the hour knead the dough quickly, then roll out and roll up (like a Swiss roll without filling).

Put it in a baking bag, cut it with a knife and let it rise for another hour.

Make a few holes on the bag.

Bake in preheated oven (200C or 180C for fan) for 50-55 minutes and immediately remove from bag. It has a wonderful texture!

First mix the yeast, half of the milk and a little sugar and a tbsp flour in a bowl and let it rise.

After the hour knead the dough quickly, then roll out and roll up (like a Swiss roll without filling).

Put it in a baking bag, cut it with a knife and let it rise for another hour.

Make a few holes on the bag.

Bake in preheated oven (200C or 180C for fan) for 50-55 minutes and immediately remove from bag. It has a wonderful texture!