Milk Twist Loaf

A community recipe by tootsievalentine

Not tested or verified by Nigella.com

Print me

Introduction

This is my favourite loaf of bread, ever! My late grandfather used to work for McDougalls and gave my mother and I some fantastic books about baking. This recipe is taken from 'Finer cooking' and I make it as often as I possibly can. The poppy seeds are optional but I always use them as they provide crunchy nuttiness!

Ingredients

Serves: 4

½ all-purpose flour
2 teaspoons salt
14 butter (or margarine)
1 teaspoon dried yeast
1 teaspoon sugar
⅛ milk
⅛ water
1 beaten egg
poppy seeds (for sprinkling)

Method

Milk Twist Loaf is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sieve flour and salt and rub in the fat

Prepare the yeast liquid by reconstitution: Take 1/4 pint of the water, heat until tepid then stir in the teaspoon of sugar. Sprinkle the yeast onto the liquid then cover and leave in a warm place (I use the airing cupboard) until frothy. This takes 10-15 mins.

Add the yeast liquid and milk to flour mixture Mix well then turn onto a board and knead well for 10 mins. Place dough in a greased bowl and cover with a tea towel. Leave until dough has doubled in size (1 hour in a warm place, 2 hours at room temp, 12 hours at a low temp and 24 hours in the fridge)

Turn dough onto a lightly floured board and knead well for 5 mins.

Grease a baking sheet/tray Pre-heat oven to gas 6/400 F

Divide dough into 3 equal sized pieces and roll each into a long sausage shape. Plait the 3 pieces together brushing the ends with beaten egg to secure. Place on a baking tray, cover with a tea towel and leave until the dough has doubled in size

Brush with beaten egg and sprinkle with poppy seeds. Bake for 30-35 mins at 400 F/gas 6