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.
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)
- 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
- Large mixing bowl
- Measuring jug
- 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.