Milky Milky

It has been far too long since my last post. I have still been bust baking most weeks but tended to stick with tried and tested recipes. I thought I would try another milk dough from Paul Hollywood's new book. The milk adds a lovely sweetness to the loaf and is great for mopping up sauces. But I think it's a pretty versatile bread, would be good for most things.

If you try this one, the dough is quite tough at first so you really need to give it a bit of welly with your kneading. I also give it at least 2 hours for the initial resting stage, this gives it enough time to rise sufficiently. Enjoy.