Victorian Milk Bread

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“Baking bread is my recent obsession; there's something strangely therapeutic about the kneading and the waiting. And it's very satisfying too, when the house is filled with the wonderful smell of freshly baked bread. This recipe is adapted from a book entitled "Bread" by Treuille and Ferrigno. Prep time is the dough rising/proving time.”
3hrs 15mins
1 loaf

Ingredients Nutrition


  1. Sprinkle yeast and sugar into 100ml of milk in a bowl.
  2. Let sit 5 mins; stir to dissolve.
  3. Stir in another 100ml of milk.
  4. Mix 400g of flour with the salt.
  5. Make a well in centre and pour in the yeasted milk.
  6. Mix with wooden spoon.
  7. Stir in the remaining 100ml of milk to form a sticky dough.
  8. If dough is too sticky, mix in the remaining flour (1 tablespoon at a time) until a knead-able dough forms.
  9. Turn dough out on a lightly floured surface.
  10. Knead until smooth and elastic (it will feel like a baby's bottom); about 10 minutes.
  11. Use the remaining (or more) flour if necessary.
  12. Put the dough in a lightly greased bowl.
  13. Turn to coat dough with oil.
  14. Cover with plastic wrap/tea towel.
  15. Leave to rise for 45 minutes.
  16. Knock back, cover and let rise again until doubled, about 45 minutes.
  17. Grease a 1 lb loaf pan.
  18. Shape the dough to fit in the pan.
  19. Cover, then prove until dough is 1-inch above the top of the pan (about 1 hour).
  20. Make egg glaze by lightly beating the egg with 1 tablespoon of milk.
  21. Brush the top of the loaf with the glaze.
  22. Bake in a preheated oven at 400°F/200°C for 45 minutes until golden and hollow-sounding when tapped underneath.
  23. Turn out onto a wire rack and leave to cool.

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