Name of Recipe: English Milk Loaf Tablespoons are European ones, ie 3 teaspoons or 15ml
Makes 1 loafIngredients 7g dried yeast or 15g fresh
270g milk
450g strong bread flour
1 tbsp dried full-fat milk powder
2 tbsps oil
½ tsp salt
Preparation: Put the yeast in the
with the milk
3 minutes / 37° / Speed 1Add the remaining ingredients in the order given
15 seconds / Speed 4Then
2½ minutes / Speed 
Leave in the bowl until the dough is pushing up the MC then
10 seconds / Speed 4Leave to rise again as before (optional)
Tip the dough out onto a lightly floured surface
Lightly, but thoroughly grease the milk loaf pan with an oil such as groundnut which is low in monounsaturates and shake over a light dusting of flour.
Shape the dough into a cylinder the same length of the tin.
Place the dough into the bottom of the tin, engage the tabs and clip the tin together.
Set the tin aside in a warm place to allow the bread to rise - watch the dough through the small vision hole at the top.
Heat the oven to 200° C (400° F - gas 6).
As soon as the dough can be seen rising towards the hole, bake for 30 minutes (fan-assisted oven) or 35 minutes (conventional oven).
Allow the tin to cool for 2-3 minutes before unclipping and turn out onto a cooling rack.
Tips/Hints: To give this its traditional shape, you will need a Mermaid Milk Loaf Tin which in the UK can be obtained through Amazon and other specialist kitchenware shops. For those of you in Australia, I found some on E-bay (Australia), but unfortunately they don’t seem to be available in Canada or the USA.
A while ago, I did a review of this tin on my
blog, which I hope will help as the instructions were pretty naff.
Origin: Adapted for Thermomix from the recipe supplied with the tin. You don’t get one now, probably because it was appalling (the quantities were wrong and too small to allow the dough to rise to the top of the tin.)
