Old Fashioned Milk Loaf

Serves	20 slices
Prep time	1 hour, 15 minutes
Cook time	35 minutes
Total time	1 hour, 50 minutes
Allergy	Milk, Wheat
Dietary	Vegetarian
Meal type	Bread, Breakfast, Side Dish, Snack
Misc	Child Friendly, Freezable, Serve Cold, Serve Hot
Occasion	Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving
Region	British
By author	Karen S Burns-Booth

An old fashioned round milk loaf that the children will love. This loaf is made in a special milk loaf tin from Mermaid, and is an easy knead and one prove bread, that makes fabulous round sandwiches and toast. Use skimmed milk for less calories but all the benefits of calcium - ideal bread for milk haters.

Ingredients

450g strong white bread flour
1 x 7g sachet of fast action yeast
250mls warm milk (I used skimmed for lower fat but all the calcium)
25g melted butter
1/2 teaspoon sea salt
1 teaspoon Organic honey

Note

An old fashioned round milk loaf that the children will love! This loaf is made in a special milk loaf tin from Mermaid, and is an easy knead and one prove bread, that makes fabulous round sandwiches and toast! Use skimmed milk for less calories but all the benefits of calcium - ideal bread for milk haters!

Directions

Step 1	Place all the milk loaf ingredients into a stand mixer with the dough hook attachment and mix on low for 5 minutes to 7 minutes; check to see if dough is wet enough, if not, add a LITTLE more warm milk, before mixing on low to medium for a further 5 minutes, or until dough is smooth and elastic.
Step 2	Whilst the dough is kneading in the mixer, oil the Milk Loaf tin well and dust with flour. Use a 450g (1lb) loaf tin if you do not have a round milk tin available.
Step 3	Once the dough is kneaded, take it out of the mixer bowl and shape it on a floured board, then roll into a sausage shape the length of the milk loaf tin. Place the shaped milk loaf in the tin, and then cover with the lid and secure the hinge. Place the tin in a warm place to prove for 1 hour, or until the dough has reached the top of the tin - there is a small peep hole to check. (If using a normal loaf tin, place in tin and cover with an oiled plastic bag or old shower cap and allow to prove until the dough reaches the top of the tin)
Step 4	Bake in a pre-heated oven 200C/180C Fan/Gas 6 for 30 to 35 minutes, allow to cool for 2 to 3 minutes in the tin, and then carefully open the tin and turn out the loaf on a wire rack to cool.
Step 5	Slice along the indented lines - you will get 20 slices of bread from the milk loaf.