5 from 9 votes
Victorian Milk Bread
Victorian Milk Bread
Prep Time
10 mins
Cook Time
35 mins
Proofing time
2 hrs 30 mins
Total Time
45 mins
Course: Baking, Breakfast
Cuisine: British, England
Servings: 1 standard loaf
  • Bread flour All Purpose flour can be used as a substitute - 3 1/4 - 3 1/2 cups
  • Milk lukewarm - 1 1/4 cup (might need a little more)
  • Active dry yeast - 2 tsp
  • Sugar - 1 tbsp
  • Salt - 1 1/2 tsp
  • Butter + milk - 1 tsp + 2 TBSP for brushing on top
Making the dough -
  1. I used kitchen aid stand mixer to knead my dough. You can also knead it by hand. In a large bowl or the bowl of your mixer, measure the flour and salt and combine.
  2. In a measuring cup, heat the milk. In half of the warm milk, add the sugar and the yeast and mix. Let the yeast proof for about 5 minutes. You will see that the yeast mixture becomes frothy and bubbly. If the yeast does not activate by around 10 minutes, then the yeast is old and is not active. Discard this yeast and start with a new batch.
  3. Once the yeast mixture has proofed, add it to the flour and mix. Add the remaining warm milk and start kneading. If kneading using the stand mixer use the hook attachment and knead for 8 to 10 minutes. If the dough appears too dry, add a little bit more milk. If the dough appears too sticky, add a little more flour.
  4. The dough should be very soft, but not sticky. I kneaded for a bit in the stand mixer and then kneaded by hand, until I reached the desired texture.
  5. Grease a large bowl (I used my mixer bowl), and place the kneaded dough in the bowl. Cover with a kitchen towel and let it rise until doubled (about 45 minutes).
  6. Punch down the dough and let it rise again until doubled in volume (about 45 minutes).
Shaping and Baking the Bread -
  1. Once the dough rises for the second time, place it on the work surface.
  2. Spread it to a rough rectangle and roll it to a tight log about 14 inches long.
  3. Twist both the edges of the log to form a 'S' shape and tuck in the edges. (refer to the picture for the S shape)
  4. Prepare a standard loaf pan by lightly greasing it. Place the shaped bread into the prepared tin and cover with a kitchen towel.
  5. Let the shaped bread rise until it reaches above the tin. It took me about 45 minutes.
  6. At the end of the rising time, preheat the oven to 400 F.
  7. In a small bowl, melt 1 tsp of butter and add 2 TBSP of milk to it. Brush this mixture over the bread liberally.
  8. Bake the bread for about 30 to 35 minutes or until the top of the bread is golden brown.
  9. Keep an eye from about 25 minutes. If the top starts to become brown too quickly, tent the tin with a aluminum foil and let it bake further.
  10. The bread would sound hollow when completely done. Remove the bread and let it completely cool on a wire rack before slicing.