Victorian Milk Bread
This wonderful bread has only a few ingredients and makes the best sandwiches (especially grilled cheese) and toast!
2 tsp dry yeast
1 tsp honey or sugar
1 1/4 cups lukewarm water
3 1/2 cups unbleached flour
1 1/2 tsp salt
egg glaze, made with one egg and 1 Tbsp. water
sesame seeds (optional)
Step #1: Soften yeast and honey or sugar in milk and leave for about 5 minutes.
Step #2: Mix flour and salt in large bowl. Make a well and add milk/yeast mixture. Stir to form a sticky dough.
(Or use a stand mixer with a dough hook)
Step #3: Put the dough in a clean bowl and cover with a dish towel. Let raise till double (about 45 minutes). Punch down and let rise again until double.
Step #4: Grease an 8 inch x 4 inch 2 1/2 inch loaf pan. Shape dough into loaf. Mix egg with water and beat. Brush the top of the loaf with egg glaze and if using sesame seeds, sprinkle on to top of the loaf. Brush again with egg glaze. This ensures the sesame seeds really stick well. Cover with a dish towel and let proof until just one inch above the top of the pan.
Bake at 400 degrees for about 45 minutes or until golden brown and hollow sounding when tapped underneath. Turn out onto wire rack to cool.
*This makes one loaf. I like it so much quadruple the recipe and it makes 3 large loaves. Freezes very well.