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Victorian Milk Bread Recipe


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     Victorian Milk Bread

Category   Desserts - Breads
Sub Category   None

6-6 c flour
2 tbsp sugar
1 pkg. active dry yeast
2 tsp salt
2 c warm milk (90)
c water (90)
3 tbsp oil
1 egg mixed with 1 tbsp milk

Combine 2 c flour, sugar, and salt in bowl. Combine milk and oil. Dissolve yeast in water 5 min. Add dry and wet ingred. to yeast. Beat 3 min., then gradually add the rest of the flour. Knead 10 min. Form into a ball and place in a greased bowl and cover. Rise until double (1-2 hrs.) Without working dough too much divide into 4 portions. Roll into ropes 10'' long. Twist 2 ropes together (2 loaves) and place in greased bread pans. Cover loosely and rise until almost doubled. Preheat oven to 375. Brush with egg glaze, but don't let is drip down the sides of the pan (it will stick). Bake 40-45 min. Cool.

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