Milk Bread

Milk Bread

Milk Bread from worrisome milk

My bread isn’t going to win any beauty prizes, but milk bread is a perfect way to deal with “oh lord I forgot to cancel the milk” or “we both bought milk and now  – is it sodding off?!?!” problems.

When I first made this Rachel Roddy recipe, my youngest ate three rolls as soon as they were cool enough, and begged me to make them again. If you want to learn about better Italian cooking, then I cannot recommend Rachel’s books or column enough. Simple recipes, no fancy ingredients and very, very helpful suggestions.

Your milk: if you’re a little concerned about if it’s safe, remember what to do: first, sniff it; if you’re not sure, then taste just a tiny drop. If your milk is a tiny bit sour then you should be fine to bake it in this loaf. Believe me, in my skint days, sour milk went into many loaves of milk bread and soda bread. Once you’ve tasted the milk, if it makes you want to vom, then of course do not use it. If it is one or two days passed it’s ‘best’ date, you are likely to be okay. The heat of the oven will kill any potential germs but, unless you’re buying raw milk, the pasteurisation and filtrations systems of milk treatment will keep you safe and well.

Millions of litres of milk are poured down the drain of every UK household. That milk is sold as a lost leader by supermarkets. Not only are we wasting our money, we are not being mindful of the backbreaking work of farmers and cows in getting this milk to us. So don’t fucking waste it just because of a date! Use your senses, use these recipes and make sure there’s never a leftover, leftover.

Ratio note

Bread is, almost always, an easy ratio. This way, if you have 750 ml or 225 ml of milk to use up, get your maths brain/calculator out and get cracking:

100% flour (e.g., 1 kilo)
60% liquid (600ml)
10% yeast (10 grams)
20% salt (20 grams)


Milk bread

Adapted, barely, from Rachel Roddy, The Guardian, 5.11.2018


  • 300 ml worrisome milk
  • 1 egg
  • 500 grams plain flour
  • 5 grams fast action yeast if you bake a lot, consider buying a tin as the packaging is recyclable, and you can use a more accurate weight.
  • 10 grams salt this is the same as 2 teaspoons but I find it easier to just weigh straight into the scales
  • 10 grams sugar


  • Scale
  • Large mixing bowl
  • Measuring jug
  • Whisk
  • Clean tea towel
  • Loaf tin/ovenproof dish
  • If baking rolls: greaseproof paper
  • Wire cooling rack


  • I use a digital scale and just weigh all the dry ingredients on top of each other. Stir them together
  • Break the egg into the milk and whisk together with the whisk or fork. Pour into the flour mixture and get your hands right in there. The dough should be soft, not sticky.
  • Now, you can either knead the dough for ten minutes, or you can do the no-knead method: shape the dough into a round and return to the bowl. Every time it reaches double the size, knock it back. You have to go this about 6 times (so 6-10 hours) but it works for me.

Ready for baking

  • Lightly flour a counter and shape the dough into a loaf shape, or into rolls. (I have a shite sense of weight, so I weight out 100g lumps of dough for a roll; there's usually one weird one left over).
  • Grease your loaf tin and gently place the dough into the tin. If making rolls, I line an ovenproof tray with greaseproof paper.
  • Turn the oven to 180C. Cover the dough with the clean tea towel and leave to double in size.
  • Lightly brush the buns with milk and place in the oven; the loaf will take around 40 minutes, the buns around 20.
  • When the oven pings, if it's the loaf, upend it onto a clean tea towel or wire cooling rack. If it sounds hollow when you tap it, you're good to go. If not, pop it back in. With the rolls, you are probably okay.
  • When you're happy that everything's cooked through, place on the wire cooling rack (removing any greaseproof paper if you've used) and leave, if you can, to cool.


  • Once cool, I use a super sexy giant tupperware to store my bread. 
    It will freeze well, in a bag, for a couple of months.

Relay racing it

  • Of course it's just bread; but the softness of milk bread makes superb eggy bread or bread and butter pudding. 

Rice Pudding

Rice Pudding

Rice pudding from worrisome milk

Years ago, I worked with a wonderful woman called Jadz. We worked on the same study at the Institute of Psychiatry, looking at how nature and nuture affect behaviour. I’d feel insecure that my colleagues were all researchers and academics, when I was ‘just’ comms and business. I talked more about food and fashion than stats and theories, and got my boss to bring me copies of American Vogue (one time it was a record breaking September edition…). It’s lucky that I moved industries, right?

Jadz told me how her mum would make bowls of rice pudding as a special breakfast. She smiled as she said it, in that time-warp way that some memories have. I went home and made a batch for my eldest, and she was in heaven.

Nowadays, I make my eldest rice pudding for breakfast when I know she’s got a rough day ahead. After 11 years on a nature X nuture study, the armchair psychologist in me says that nature (child and grandchild of comfort feeders) + nurture (erm, child and grandchild of comfort feeders) means there’s going to be rice pudding for breakfast for years to come, thank you Jadz.


Rice pudding will keep for a couple of days, but if you have any scrapings leftover, whack them into a pancake batter or bread dough – remember it’s all about relay race cooking, where one ‘leftover’ sparks a new idea.

Rice pudding

You can use pudding rice, but I have a giant bag of arborio rice that my bestie sent me from Italy. Short grain would even be fine at a push.
Servings: 2


  • 500 ml leftover milk cow/goat/soy/coconut
  • 50 grams pudding or risotto rice
  • 25 grams unsalted butter or vegan alternative
  • 25 grams sugar
  • pinch salt
  • 1/2 teaspoon vanilla essence (optional)


  • Scales
  • Measuring jug
  • Saucepan with lid
  • Sieve
  • Wooden spoon


    1 part rice to 10 parts milk: if you have 250 ml of milk to use up, it's 25 grams of rice. 1 litre? 100 grams of rice.


      • Weigh the rice, place it in the sieve and rinse. Allow to drain.
      • Add the milk, rice, butter, sugar and salt to the pan. Turn the heat to medium, place the lid on and bring to the boil.
      • Milk can boil over VERY QUICKLY so don't walk away!
      • Once it is simmering, turn the heat down. Stir every 10 minutes of so until done - around 30 minutes.
      • Serve on its own or with jam


      • If there is any leftover, then place in a lidded container in the fridge. You can mash any leftover rice pudding that no-one wants into bread dough or pancake batter.

      Classic American/Scotch Pancakes

      Classic American/Scotch Pancakes

      Scotch pancakes with worrisome milk

      Pancakes are a useful recipe to have always in the back of your mind for leftover milk, yoghurt, cream or even porridge. They are cheap, they are healthy. If you are so inclined, you can start experimenting with mixes of wholegrain flours and oats.

      I took a picture with golden syrup drizzling down in honour of my eldest, who can think of little finer than a brand new tin of syrup, looking almost red and daring you to dunk a finger. We both, usually, do.

      If your milk is on it’s best before, or near it – never pour it down the drain. The stats are staggering: 3 1/2 million litres are wasted in UK homes every year. 7% of all the milk that we produce. So play your part, testing your milk and trusting your senses over an over-cautious jet printed date.

      A fried egg, some butter and loads of marmite or ketchup is what I love most of all. Either way, make sure there’s never a leftover, leftover.


      Scotch pancakes

      You can use all plain flour, or a mixture of lots of scraps. I wouldn't go over 50% of wholewheat flours mind, or they'll be heavy AF. Don't miss out the melted butter, there's a softness that seems a pity to waste.



      • 225 grams plain flour or use a mixture of plain and wholegrain
      • 4 teaspoons baking powder or just weigh 20 grams, that's what I do...
      • 1/2 teaspoon salt
      • 1 teaspoon sugar
      • 2 eggs
      • 300 ml worrisome milk
      • 30 grams unsalted butter & more for cooking


      • scales
      • mixing bowl
      • measuring jug - really big one if possible
      • whisk
      • frying pan
      • pastry brush
      • spatula
      • flipper


      If you have a digital scale and a 1 litre mixing jug...

      • Place the jug on the scale and pour in the milk and crack in the eggs. Whisk. Set the scale back to zero. Then carefully add the flour, baking powder, sugar and salt. Remove from the scale and whisk until you have a good batter.

      If you don't...

      • Whisk together the dry ingredients. In a measuring jug, whisk together the milk and eggs. Pour the wet ingredients into the dry and whisk until you have a thick batter.

      Either way

      • Turn the heat on under your pan to medium-hot and add the 30 grams of butter. Once it's melted, pour it into the batter and mix well.
      • When the pan is nice and hot, add just a pinch of butter and let it sizzle. If you can't get it to coat the base of the pan nicely, then use a pastry brush.
      • Pour in the batter, probably making neater circles than I have ever managed. Don't crowd the pan - around 3 or 4 to a large pan at a time.
      • When you see lots of little bubbles rising up, take your spatula and flip the pancakes over. They should only take a minute more to cook through.
      • Keep going until all the batter is used, using your spatula to leave a clean-enough bowl behind. 


      • Leftover pancakes will keep for a couple of days in the fridge. Reheat in a dry frying pan.

      Leftover sausage and bacon stuffed potatoes

      Leftover sausage and bacon stuffed potatoes

      Leftover bacon and sausage chowder

      My friend Chloe scooped out the middle of potatoes in her aunt’s Harringey kitchen, scorching her fingers whilst a bemused bunch of her Italian friends watched. Chloe was living in Italy and a group of mates had come over for New Years. Her then boyfriend loved cooking, he encouraged her, and helped, burning his fingers too. I think I just sat at the counter, happy that they were all back over from Italy for now, basking in the happy noise of their company.

      She mashed the potato with bacon and butter, squashing it back into the skins before re-baking them. We ate for hours that New Years Eve, a mix of Italian and English, plenty of wine, lots of chat.

      A few years ago, faced with hungry kids and a small food budget, I went back to these potatoes. Pork is a strong flavour, so carries through potato well. Mixing in an egg with the potato gives everyone some extra protein which can be helpful if you’re worried about getting goodness into everyone’s bellies when the pennies have to stretch far. Bubbling cheese is optional but so good; it’s also the only way to get my eldest any way near a jacket potato.

      Every time I make these potatoes, I think of Chloe. I think of the time I learned that brussells are amazing steamed with a healthy wodge of melted butter and a sprinkling of salt; I think of the endless plates of tuna pasta I’d eat at her mum’s house and the aranchini that her ex made me. Of her mum’s industrial bags of sugar and the fact that I only drink tea because you had to at her house (I’m not joking).

      The only reason any of us can navigate around StorrCupboard is down to Chloe. She is a bloody wonder. And if you ever find yourself in Turin, go to the lovely ex-boyfriend’s excellent restaurant Scannabue, where you’ll eat nose to tail, and roll out afterwards, full and happy. Every recipe has a life before and after anyone puts it in a book or a blog; I hope you have fun making this idea your own.


      Leftover sausage and bacon stuffed potatoes

      Servings: 4


      • 4 large potatoes or 8 small...
      • 1 rasher leftover bacon
      • 2 leftover sausages (around 400 grams)
      • 2 eggs
      • 50 grams butter
      • 200 grams cheese


      • Scales
      • Chopping board
      • Knife
      • Potato masher/fork
      • Whisk/fork
      • Oven-proof dish
      • Dessert spoon
      • Cheese grater
      • Optional: metal skewer



      • Crumble the sausage into small pieces and chop bacon into small pieces


      • Turn the oven to 180c
      • Prick the potatoes all over with a skewer/fork else they will explode!
      • If you have a metal skewers place them through the potatoes, as this conducts the heat through the middle and saves a lot of time and electricity
      • Depending on the size of your potatoes, they will take between 40m & 2 hours... you can start them off in a microwave if you like (WITHOUT the skewer...)

      When the potatoes are cooked

      • When the potatoes are squashy to touch, take them out and *carefully* cut into them; try to cut them through their fat side, so it’s easier to fill them/cover with a lot of cheese.
      • Scoop all the soft potato into a mixing bowl and break up with a potato masher/fork. Add the crumbled meat, season, and give a good stir
      • Whisk the eggs, and pour into the potato mixture. Stir again.
      • Place the potato skins in the dish. Using a regular eating spoon, put the potato mixture into the potato skins. Grate cheese all over the top.
      • Return to the oven for between 20 & 40m (depending on the size of your potatoes). They are done when they feel firm.


      • They will keep for a day or two in the fridge. As you have re-heated the meat once already, be careful! Smell and taste, and if you must re-heat ensure that fucker is piping hot all the way through.

      Leftover Easter Chocolate Eton Mess

      Leftover Easter Chocolate Eton Mess

      Make Eton Mess with leftover Easter eggs

      My mum makes amazing meringues. I do not. This is my gift to you!

      Meringues aren’t the easiest thing to make. I have struggled. The egg whites to perfect stiff peaks, and then a little sugar and a little more and a little more and … fluff. Flump. Glossy failure. I would scrub the bowls I’d wash the whisk but every single goddam time my stiff peaks would turn into soft swirls.

      My mum once went to the effort of writing out, step by step, every step. Both my mum and ex mother in law makes perfect pavlovas. I cried, I swore, this was not fair!

      After we eliminated EVERY variable, we worked it out: I prefer unrefined cane sugar. It’s a bit heavy for meringues. So, no fancy-ass sugar and your meringue woes may be over.

      So, for those of us who make a pert meringue and have annoying little chocolates hanging about after Easter, or Christmas, make this fabulous cream-rich, fruit spiked Eton Mess.



      Easter Egg Eton Mess

      Based on Sue Quinn, 'Cocoa', p138


      • 150 grams leftover Easter Chocolate
      • 4 large egg whites
      • 200 grams egg whites

      To serve

      • 300 ml double cream
      • 25 grams sugar
      • 1 teaspoon vanilla extract

      For the rhubarb

      • 250 grams rhubarb
      • 40 grams caster sugar


      • scales
      • small heatproof bowl and small pan
      • large bowl
      • electric whisk/stand mixer
      • baking tray
      • greaseproof paper
      • foil
      • chopping board and sharp knife
      • wire cooling rack


      For the meringue

      • Preheat the oven to 120C. Line the baking tray with greaseproof paper. Set to one side.
      • Chop the chocolate and place in the small bowl. Place about 5cm of water in the saucepan and bring to simmering. Fit the bowl onto the saucepan and stir until the chocolate has melted. Once melted put to one side.
      • Take your bowl and make sure it is scrupulously clean. With your whisk, beat the eggs until stiff peaks form. Once you have stiff peaks, gradually add the sugar, around a tablespoon at a time, until you have stiff peaks again.
      • Pour the sauce over the meringue. Scoop the meringue onto the baking sheet; bake for around an hour, until the top is crisp. Place on the cooling rack.

      For the rhubarb

      • Increase the oven heat to 180C.
      • Cut the rhubarb into pieces are 7cm long. Place in the baking dish and sprinkle with the sugar. Wrap the dish with the foil and place in the oven for 15 minutes or until the rhubarb is tender but still holds its shape. When cooked, remove the foil and place on one side.

      Finishing the Eton Mess

      • Pour the cream, sugar and vanilla extract into a bowl and whisk until it holds its shape.
      • Crumble the meringue, and stir the cream and fruit together. Enjoy!


      • This really doesn't keep. Scoff!

      Nut butter smoothie pancakes

      Nut butter smoothie pancakes

      Leftover nut butter smoothie into … pancakes?!

      At the moment I’m enjoying my dinners a little too much, so I’m not hugely hungry for my brekkie. So, nut butter smoothies are a good breakfast – a banana, a huge dollop of peanut butter and loads of milk. One portion of fruit (and using up a manky banana), some protein and calcium. Perfect.

      I thought that my kids would be all over this smoothie, but, it was shunned.

      I popped the leftovers in the fridge on Friday morning, in a classy pint glass. Monday morning came around, the smoothie still there and I thought – really? Could I?

      Yes, friends. Oh yes. Really yes. These are hands DOWN the best pancakes I’ve made and I’ve made a few. So, I might even make too much smoothie next time, seriously.

      Pancakes are on my mind, TBF. So this week is Pancake week! Pancake Day, or Shrove Tuesday, should be the Patron Saint of StorrCupboard day; maybe I’ll make that a thing. Ann Storr, Patron Saint of Leftovers? It’s got a bit of a ring …

      Leftover Nut Butter Smoothie Pancakes

      Prep Time10 mins
      Cook Time15 mins
      Total Time25 mins
      Author: Ann Storr


      • 225 grams plain flour
      • 1 tablespoon baking powder
      • pinch salt
      • 2 eggs
      • 30 grams unsalted butter
      • up to 250 ml nut butter smoothie
      • around 50 ml milk


      • Scales
      • Mixing bowls
      • Measuring jug
      • Fork
      • Balloon whisk
      • Frying pan
      • Teaspoon
      • Oven-proof dish


      • Mix flour, baking powder and salt together and set aside
      • Add smoothie to jug and top with milk until you have 300ml
      • Whisk together
      • Crack the eggs and whisk until fully mixed
      • If you’re using a big jug, add the flour mixture straight in and beat until smooth
      • If you don't have a massive measuring jug, pour the smoothie/milk/egg mixture into a bowl and beat until smooth
      • Melt butter in the frying pan and stir through the mixture
      • Turn your cooker to medium hot
      • ** Put frying pan on the hob and add a pinch of butter - sort of 2 peas worth
      • When the butter sizzles, pick the pan up and swirl it around so the butter is all over the bottom
      • Pour the batter on - enough so the pancake is about 6-7cm across (I can only cook 3 a time in my large pan)
      • Turn the heat to medium
      • The pancakes are ready to turn when little bubbles appear on the surface. Using your flipper, flip them!
      • Mine are rarely perfect circles, so don’t worry about that
      • Cook for about a minute. They’re done when they are golden on the bottom
      • Place in the oven-proof dish, pop in the oven and start from **, until you have used all of your mixture


      • Store in a lidded container in the fridge. Use as soon as possible for the best taste, but they keep okay for up to 3 days
      • Reheating: in the microwave for a few seconds, or in a dry frying pan

      Got a question? Ingredient you need help with? Get in touch: