2009 Omlet cube and run for sale

[soapdragon]

Having overbought on whole milk last week I decided to make milk bread to use it up. I followed the same recipe that I normally use (with success!) just substituting milk for water and using all white flour instead of a mixture of seeded/wholemeal/white. (2lb white flour, a plonk of butter, 1 pt milk - slightly warmed - 1 tsp each sugar and salt and 2 tsp yeast. )

 

It seemed a little odd in texture on Kneeding and, when cooked was very dry - delicious though but definately dry! It didn't rise brilliantly either........does anyone have anything to offer on this (apart from 'you did WHAT, you silly woman'!!! )

[chickencam]

You probably didn't use enough milk, you will need a touch more milk than you would water plus the bread tends to take longer to rise, also did you warm the milk?

[Charlottechicken]

I'm baking soda bread at the mo, so have my bread book out. It has a recipe for milk loaf, the largest size is still a little smaller than yours but at least you can compare and see if there are any differences

 

280ml milk

130ml water

675g white flour

2 tsp salt

1 tbsp sugar

25g butter

7.5ml easy blend yeast

 

It does say the milk should be at room temperature, but you mentioned you already warmed it, so maybe, as chickencam suggests, there just wasn't quite enough liquid??

[soapdragon]

Thanks Ladies...will increase the milk next time!