This is a first attempt from a new anniversary-gift book, Bread (left). Dough and Crust continue to offer up many challenges, surprises and yummy breads, but sometimes, the new and un-tested calls out loud.This is an old recipe, Victorian Milk Bread (right), that probably came the closest to everyday sliced bread back then.
This first shot following a new master, was a delight. Soft, fluffy-light and almost creamy, why ever succumb to commercially-conditioned doughs again?
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