Sunday, 21 December 2008

White Milk Loaf

Another 'Apples for Jam' recipe - a soft white loaf. Having bought some fresh yeast I wanted to try it out in a plain loaf to see if it tastes better than the bread made with instant yeast.

You start by mixing the yeast with honey and warm milk, then leave for 10 minutes. Stir in bread flour, a beaten egg, butter (and a I added a handful of unprocessed bran which is not in the recipe but I think it adds a bit of body to white bread). Knead for a few mins, in the bowl if it's sticky, then cover and leave to rise for one and a half to two hours. Punch down the dough, put on a baking sheet or in a loaf tin, cover and leave for 45 - 60 mins. Brush with flour and cook for around 25 mins on 190 C until loaf is hollow-sounding when knocked on base.

This is a lovely soft loaf, and the fresh yeast is so much better than the instant! The bread tastes more 'bready' and has a fuller flavour, and doesn't have the slightly vinegary tang that the instant yeast seems to give.

250 ml milk, warmed so it's comfortable to your fingers
15 g fresh yeast, crumbled or 7 g active dry yeast
1 tsp honey
450 g bread flour (and a handful of bran if you like)
1 egg, lightly beaten
40 g butter, melted


Rhyleysgranny said...

This looks so lovely and soft. Nothing like home made bread. I haven't used fresh yeast. I am not sure where to get it. I must try.

arista said...

I had been using instant - I think you use dried which I haven't used. So for me there's a big difference! maybe not such a difference between dried and fresh.