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“Basically this is Susie Q's old english victorian milk bread. Bake it at 390 25 to 35 min until golden brown. The traditional S shape dough placed in a 12" loaf pan works best and gives more uniform rising across the loaf. use a bread machine at the dough setting then move onto the hand work, or your own trad method. This is a semi sweet soft bread that makes wonderful french toast. When baked right - it will have the texture close to store bought name brand white-bread. It is also suitable for hot-dog buns [or sub rolls] when baked in baguette trays.”
2hrs 30mins
1 loaf

Ingredients Nutrition

  • 1 cup low-fat milk (AltaDena)
  • 12 cup filtered water
  • 1 tablespoon orange juice (Tropicana)
  • 1 teaspoon powdered sugar (Vons)
  • 4 cups high gluten bleached all purpose flour (4 gr.protein not 3)
  • 1 12 teaspoons kosher salt
  • 2 teaspoons birch sugar (common name is Xylitol)
  • 2 teaspoons ghee butter
  • 1 teaspoon active dry yeast (Red Star dry active)


  1. Bread machine - use standard 1 1/2 hour dough setting.
  2. place first 4 ingredients, yes put the powdered sugar in with the liquid, in the machine.
  3. add the flour. add the other ingredients as normal in each corner, the yeast in the middle.
  4. when the cycle has finished punch down. roll out on a lightly floured bread board and form into long loaf - you'll need to roll this loaf about 8 inches longer than the pan in order to turn the ends and make into an S shape. place S shape loaf into the 12" loaf pan. Let rise about 1 hour in a draft free place covered with a floured bread towel [until doubled] - the oven with the light on and a bowl of hot water on the bottom rack works just fine for me. Bake at 390 degrees 30 minutes or so depending on your oven. Done when golden brown.

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