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Milk Bread
makes 2 large loaves with a dense moist texture and a good crust
start to finish – winter about 4 hours – summer probably 2 hours

We are based in Adelaide South Australia and only use Paris Creek Biodynamic whole milk and more recently Alexandrina Cheese Company full cream milk and hate tipping the old or soured milk down the sink. This bread is made with old milk that can be soured and it is delicious and easy to make.
You are bound to have an equivalent quality milk (and cream) in your home city, go looking for them!

30g fresh yeast or 20g dried yeast
600g whole cream milk (can be sour) – warmed to 38°C (luke warm)
20g caster sugar – optional
50g unsalted butter, melted but not hot or the same weight EV olive oil
900g organic strong flour
20g fine sea salt

Whisk the yeast, milk and sugar until the yeast is dissolved, then add the melted butter. Add the flour and when partially worked in add the salt. Continue kneading with the dough hook until it comes together in the bowl and has a slightly sticky texture and a soft satin sheen. Cover with a plastic cap and prove until it is doubled.
On a floured surface turn the bread out and fold over it’s self four times. Cover again with the bowl and set a timer for 30 minutes.

When the time goes turn the oven on to 220°C and shape the dough into two loaves and put them onto a baking sheet covered with a silicone baking sheet. Set the timer for another 30 minutes. When the timer goes put the bread into the oven and set a timer for 30 minutes. Since there isn’t an oven that cooks evenly (I am happy to be proved wrong) on the 30 minutes turn the bread so the inside is now the outside and cook for another 15 to 30 minutes. Cool standing on a rack.

tip — Great fresh, makes fab sandwiches, terrific toast, gorgeous bread and butter pudding and anything left over turn into fresh breadcrumbs and freeze.

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Kaaren Palmer


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