Saturday, 4 August 2012

Milk Bread

We've been enjoying 100% wholemeal for a few weeks as our 'daily' bread from a new sack delivered to the door by the Mill Owner at Charlecote.  With a new delicate apricot and orange marmalade made this week, I decided to bake a white loaf to enjoy this weekend, made with goat's milk and a large duck egg, butter and strong flour.  The loaf was 'double-glazed' hence the shine.



Baked Friday night,  Saturday morning breakfast with juice, freshly ground coffee, bread and preserves in the conservatory was delicious!

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