Weekend Cooking: Milk Loaf

Last weekend I mentioned about a bread machine cookbook I bought and how I wanted to 'resurrect' it after 'hypernating' in our storeroom for about two years. So yesterday, I've decided to make milk loaf based on that cookbook recipe and I've to say I'd fun preparing the ingredients and measuring them. My two daughters looked on with fascination, as if I was going to perform a magic show. Anyway, here's the recipe (all rights remain with the original copyright holder, Jennie Shapter. The photos of the bread are all mine, though): 

Medium loaf

230ml (1 cup) milk

100ml (7 tbsp) water

4 1/2 cups unbleached white bread flour

1 1/2 tsp salt

2 tsp granulated sugar

2 tbsp butter

1 tsp easy bake dried yeast 

1) Pour the milk (make sure it's at room temperature) and water into the bread machine pan. 

2) Put the bread flour in and make sure it covers the water. Add in salt, sugar and butter in separate corners of the bread pan. Make a dent in the centre of the flour (not right at the bottom that you can see the liquid) and add in the yeast. 

3) Set to basic bread setting, medium crust, size 750g. Press Start. 

And there you go. The milk loaf I made may not win a prize for best presentation, but it tasted good and the texture was soft (I recommend to consume it as soon as possible as the texture would not be as soft the following day, since we didn't use preservatives.) Next time I may try out something a little more challenging. 

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