Milk Desert Bread

This bread has a cracked and crusty surface with the appearance of a dry desert.

Ingredients make 2 loaves

480 g strong flour

1 packet instant yeast (7g)

1 tbls caster sugar (15g)

2 tsp salt (12g)

310 ml lukewarm milk

2 tbls butter (30g)

50 g cornflour

40 ml milk

Method

Place flour, yeast, sugar and salt in a large bowl. Warm 310 ml milk and butter in a pot. Add lukewarm milk and butter mixture to the flour mixture. Combine to make dough and knead the dough for approx. 5 minutes until smooth and elastic. Cover the bowl with cling wrap and allow the dough to rest for 60 minutes at room temperature approx 20ºC. Dust flour on the kitchen table and work the sticky dough with flour into two round balls. Shape each ball into an oval shape and place on a baking tray. Mix cornflour and 40 ml milk in a bowl and brush on top of the shaped dough. Allow proofing for approx. 50 minutes. Preheat oven to 175ºC. Bake the bread in the oven for approx. 50 minutes. Remove bread from the oven and allow at least 20 minutes cooling on a wire before cutting.

Note: This basic milk bread can be enhanced in flavours with ingredients such as honey, vanilla and lemon.