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 Mushrooms with Scrambled Eggs

      Leftover Mushrooms with Scrambled Eggs

      Leftover mushrooms

      90% of the mushrooms we eat in the world are good old button mushrooms. Cheap, easy to cultivate all year round, a nice little package. They’re the 3rd most chosen veg, after potatoes and tomatoes. So why, then, when I was at Wellness HQ in Tunbridge Wells (giving the first EVER StorrCupboard talk), did everyone tell me that leftover mushrooms were a problem?

      I think it’s because mushrooms are so easy but, because of their strong flavour and hard shape, we get used to thinking “mushrooms are only for breakfast” or “mushrooms go with steak”. So when I say to people “how about mushrooms on toast for lunch?” I often get an “ohhhhhh, yeah of COURSE” reaction. We have our habits that make life more simple. But sometimes those habits leave us blindsided and not seeing the ingredient sitting in front of us.

      This recipe is barely adapted from the latest Honey & Co cookbook. If you’ve not heard of the Honies but you like good food, then you’re in for a treat. Sarit and Itamar’s Palestinian and Israeli cooking is superb, their recipes a delight. I don’t know them but a few weeks ago I was having a coffee in the deli and saw them leaving with trays and boxes of food for some lucky customer. They are always hugging and the love they have for each other seems to come across in their food. These indulgent mushroom eggs are heavenly. Don’t miss out the cinnamon. It sounds odd if you’re not used to it but the warmth of the cinnamon is just lovely. And if you can afford a tenner on a lunch and you can get to Fitzrovia then good god do it. The cookies are to die for.

      Leftover mushrooms can be the springboard ingredient to a full-flavoured, incidentally vegetarian feast.

      Leftover mushrooms with scrambled eggs

      Adapted, barely, from 'Honey and Co at Home', p27
      Prep Time 10 mins
      Cook Time 20 mins
      Total Time 30 mins
      Servings 2 people


      • 25 grams unsalted butter
      • 1 tablespoon olive oil
      • 1 large leek or a couple of shallots, or a few spring onions
      • 2 cloves garlic
      • around 250 grams mushrooms
      • 1/2 teaspoon salt
      • pinch cinnamon
      • 1 small bundle fresh thyme twigs, tied together with string
      • 4 eggs
      • 50 grams Italian hard cheese
      • 50 ml cream or milk
      • freshly ground black pepper


      • Knife and chopping board
      • Mixing bowl
      • Cheese grater
      • Large frying pan/wok
      • Measuring jug
      • Garlic crusher (optional)



      • Slice the mushrooms into similar sized slices. Clean and halve the leek, and cut into 5mm-ish slices. If using spring onions, cut into rounds or if using shallots cut into dice. Crush the garlic with a little salt or a garlic crusher.
      • Measure the milk or cream. Add the eggs and cheese and a little seasoning. Whisk together and set to one side.


      • Turn the heat to about medium and add the oil and butter. Once the fats are foaming add the mushrooms, leek/onion and garlic, turn the heat to high and mix well. Next add the salt, pinch on cinnamon and thyme bundle and mix well. 
      • Season with plenty of black pepper. Stir off and on for about 10 minutes, until a lot of water has evaporated from the mushrooms. Once they are cooked through and wilted remove the thyme. 
      • If you're cooking for a crowd or in advance, then leave the mushrooms at this stage and only add the eggs when you are almost ready to eat.
      • When you are almost ready to eat, if you need to heat the pan back up, do it. If the pan is still warm, pour the egg/cream/cheese mixture into the mushrooms. Allow the eggs to set for a minute and then stir again.
      • Repeat this until the eggs are cooked to the set that you like (I'm on the dry end of the spectrum...)


      • If you don't eat them all, store them in a lidded container for up to 5 days. Reheating isn't a great idea as they will go rubbery. Stir them through some rice or whack in a sandwich with plenty of sriracha.

      Leftover Easter Chocolate Buns

      Leftover Easter Chocolate Buns

      Make soft, cinnamon buns with leftover Easter eggs

      Twirly, rich, and more-ish. My long-time readers will know that my family love a cinnamon bun. So, oh darling Sue, what joy was this! Chopping up leftover easter eggs and folding into a buttery dough? Thank *you*!

      I started doing Sunday brunch a couple of years ago; kids were getting up later, I’d stopped dragging them and me to church, and gave us all some breathing space on a Sunday morning.  We’d had some long, lazy Sunday mornings with American friends. So, to make these for Easter, when my church going days are behind me feels … odd. There’s a lot about my life that is very different now to 2, 4, 5 years ago: almost taking a decent photo; self-employment and single-parenthood. I have new traditions to create, away from the ones I simply inherited without thinking.

      When I make buns, I make a double or triple batch and freeze the spares. V smug but also, really it just makes me happy. And, a lot of times, it saves me money. And means more buns more often.

      Lazy brunch with much coffee – a tradition I picked up from a friend, the foods I’ve learned are from ex-partners and family. But this is a little one that I like, and suits me very well indeed.


      Chocolate Buns

      Adapted from 'Cocoa' by Sue Quinn
      Pistachios are really expensive; go for hazelnuts or walnuts if that’s better on your budget. As you’re using nuts and whatnot, every weird and wonderful type of chocolate in your Easter stash will be perfect here.
      Servings 7 buns


      For the dough

      • 250 ml whole milk
      • 50 grams unsalted butter plus more/the wrapper, for greasing
      • 400 grams strong white bread flour plus more for dusting
      • 4 grams yeast OR one sachet if you bake a lot, buy a tin as the tin is recyclable
      • 8 grams salt you can do 3/4 teaspoon but I find it easier to just use the scales
      • 1 egg (if you don't have large just use a little more milk or a dash of water)
      • vegetable oil for oiling the dough

      For the filling

      • 80 grams pistachios
      • 50 grams dark brown sugar
      • 80 grams leftover Easter chocolate
      • 80 grams unsalted butter


      • scales
      • measuring jug
      • small and large mixing bowls
      • small whisk or fork
      • dough scraper/spatula
      • clean tea towel
      • square oven proof tin
      • greaseproof paper
      • scissors


      Making the dough

      • Place the butter in the saucepan and melt over a low heat. Once it's melted, remove from the heat. Pour in the milk, stir together and put to one side.
      • Set aside a couple of tablespoons of the egg/milk mixture for glazing
      • In your mixing bowl, mix the flour, yeast and salt. 
      • Whisk the egg and pour into the flour, and then the butter/milk mixture. Mix together. 
      • Lightly flour your work surface and turn the dough out, using your spatula to scrape out every last scrap! 
      • Use your spatula to clean out the bowl and pour in the vegetable oil. Set to one side.
      • Take the dough and knead for 8-10 minutes, pushing it away from you and pulling it back. The dough is a little sticky, but should become more smooth as your knead it. Add a little flour if you need to.
      • Once you're done, smooth the dough into a round and return it to the bowl, coating it in the oil. Cover it with the tea towel and leave to rise for about 2 hours.

      Make the filling

      • Aside from the butter, mix all of the filling ingredients together.
      • Take the tray and line it with your greaseproof paper.

      When the dough has risen...

      • Flour the work surface and gently press it down to let the air out. Roll out into a rectangle roughly 35 x 25 cm, making sure that the edges and the middle are the same thickness.
      • With the dough parallel to the edge of the work surface, spread the butter evenly over the top. I find this murder, so just dot over lumps if you find it easier. Sprinkle over the filling and press down on it gently. 
      • Working with the long side, carefully roll the dough into a sausage shape, like a Swiss roll.
      • Using a large knife or sharp dough scraper, cut into 10 equal sized pieces. Arrange in the lined tray, equally spaced. Place your clean tea towel on top.
      • If you want to have these for brekkie/brunch, now place these in the fridge and leave to prove overnight. Otherwise leave for 30 minutes.
      • *** If you want to freeze these, now is the time!  ***


      • When you are ready to want to bake, turn the oven to 180C.
      • Take the leftover milk/egg mixture. Take your pastry brush and glaze the top of the risen buns.
      • Place the buns in the warm oven and bake for 20-25 minutes until golden and gorgeous. 
      • After removing from the oven, leave for 5 minutes before sliding out of the tray. Pull apart when cool enough to handle.


      • Best to freeze these when uncooked. If you've cooked them all, place in an airtight container and eat asap!


      Leftover porridge bread

      Leftover porridge bread

      Leftover Porridge Bread

      My eldest brother and I share a love of baking (and eating bread), and I’ve learned a lot from him.  He’s bought me endless books because, chez Storr, all the best presents are rectangles. Learning that a loaf of bread requires only a ratio was eye-opening. So I could use up that remaining 165 grams of brown flour and yesterday’s porridge and top it up with strong bread flour?! Hell. Yes.

      If you’ve got 250g of porridge or 100g it doesn’t matter: just make sure that the total weight of porridge & flour is 700g.  That’s it. The amount of salt and yeast will stay the same, the water might vary a little. Got 250 grams of porridge? You might want to go up to a total weight of 800 grams of porridge and flour (8 grams of yeast 16 of salt). It’s that simple. And – poof! – you’ve made something delicious out of a food you were about to waste.

      Some people might query adding eggs, flour and fat to what is a cheap ingredient.  Those oats have been sown (ahem). You’ve spent money on them. Soil has been fertilised and petrol burned to transport. So have fun and use that claggy old porridge that you cared to buy and cared to cook to be the inspiration for tomorrow’s lunch. Or toast.


      Leftover Porridge Bread

      Turn cold, claggy, leftover porridge into soft buns
      Prep Time 15 mins
      Cook Time 20 mins
      Proving time 3 hrs
      Total Time 35 mins
      Servings 12 buns


      • up to 200 grams leftover porridge
      • up to 600 grams strong white bread flour (flour + porridge weighs 700 grams)
      • 7 grams fast action yeast
      • 14 grams salt
      • around 400 ml water or milk (it will vary depending on how much porridge goes into your dough)
      • optional: 1 egg


      • Scales
      • Large mixing bowl
      • Measuring jug
      • Clean tea-towel
      • Roasting tin or oven dish
      • Greaseproof paper
      • Dough scraper or large knife
      • Wire cooling rack


      • Weigh the porridge. Then add enough strong bread flour to take the porridge + flour to 700 grams. So, 150 grams porridge + 550 grams flour, for example.
      • Mix the flour, salt and yeast together in the large mixing bowl. Crumble the porridge into the bread flour so that there are no lumps.
      • If using an egg, whisk it into 200ml of the milk/water. Pour this mixture into the flour mixture. Give the ingredients a good mix with a metal spoon. or your hands. It should be quite a wet dough. Add more milk/water until you have a dough where all the flour is fully saturated.
      • Turn the dough out on to a lightly floured or wet surface * and *gently* knead it: push it away from you, pick that end up, pop it back on top, turn the dough 45 degrees and go again. Do this for about 10 minutes, or until you hear pops and crackles coming from the dough - that's the carbon dioxide forming.
      • Cover the dough with a clean, damp tea towel. Leave it to one side for about an hour. The dough need to double in size; in my cold kitchen takes about 2 hours.

      Forming the buns

      • Lightly flour the counter and turn the dough out.
      • Weigh the dough; it should weigh around 1.2 kg, ish. Buns are around 100g and I like to weigh the dough. You can just eyeball 12 buns but I find it quicker to just through bits of dough into the scale and make sure that I will have buns of an equal size.
      • Line the oven tin with a piece of greaseproof paper.
      • Lightly flour your counter. Place each piece of dough on the flour. Once you have pieces of dough ready and waiting, take one and form it into a roll by turning it around your hands into a round ball. Tuck each ball into the tin, around 3cm apart.
      • When all the rolls are in the tin, cover with the clean tea towel and leave to rise again for about another half an hour.
      • Turn the oven to 180 degrees.
      • When the rolls have doubled in size, place them gently in the oven and bake for around 20 minutes, or until they are golden brown.
      • When they are cooked, gently slip them out of the tin and leave to cool.


      • I keep my rolls in a very un-sexy giant tupperware. They will keep fine for a couple of days.
      •  If you want fresh rolls every day, split the rolls and place in the freezer; they will defrost more quickly if you freeze them with the cut in place.
      • * Experienced bakers like to use the wet method where you knead over a wet surface rather than a floured. This is a great technique but takes a little practice.
      Keyword eating on a budget

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