“I found this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...It's a fascinating cookbook about Victorian era cooking. I particularly want to try making this bread someday and thought it best to place here for safekeeping!”
READY IN:
2hrs 30mins
SERVES:
10
YIELD:
1 standard size loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a standard size loaf pan.
  2. Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.
  3. Gradually mix in the milk--NOT all of it may be necessary--and knead by hand or by machine until smooth and elastic.
  4. Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.
  5. Knead the dough again, BRIEFLY and fit the dough into the loaf pan.
  6. Let rise again in a warm place for approximately 45 minutes; then glaze the top of the loaf with either some beaten egg or some milk.
  7. Bake the loaf in a 450°F oven for 15 minutes; then REDUCE the oven temperature to 425°F and bake for an additional 20 minutes or until the loaf is golden and sounds hollow when tapped on it's base.
  8. This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.
  9. Prep time includes time for the dough to rise.

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