First bake: milk bloomer

Milk bloomer
Last month, my boyfriend announced that his new year’s resolution is for me to bake more bread. Yes, me. To support this resolution, he kindly got me a copy of Paul Hollywood’s How to Bake book, which is full of bread recipes. I sighed and got on with it.

The first recipe I decided to make was this milk bloomer, based on a recipe for milk loaf (which, funnily enough, I’d already ripped out of a magazine with the intention of baking it at some point in the distant future).

I have vague memories of milk roll from my childhood, although whether I actually ate any or simply gawped at the packet in Asda and wondered what Blackpool Tower had to do with bread is a question for another day. I was more drawn to what the addition of full-fat milk would do the texture of the bloomer, being a fan of a sturdy outer crust and a lovely soft crumb when it comes to bread.

I don’t have the most amazing track record with bread, bar some Spanish bread I made last year, so I was surprised when everything seemed to go to plan. The milk is added warm to the mix, and everything is kneaded for a good 5-10 minutes – I managed to knead for the full 10!

The rise was rather impressive – the dough doubled in size in the space of an hour on the first rise, then expanded massively on the baking tray after I’d knocked it back and left it to rise inside a plastic bag, as advised by Mr Hollywood.

By this point the dough was nothing like the shape I’d originally envisioned, but I pressed on, baking it for the full cooking time. It seemed fully baked when I took it out of the oven. I should have left it to completely cool, but I only managed to leave it for a few minutes before I started circling it like a vulture with a bread knife.

Unsurprisingly, it was very soft due to just coming out of the oven – but in a lovely, fluffy way, rather than in the dense, undercooked way that I’ve previously experienced with most breads I’ve tried to bake. The taste was wonderful – rich, nutty and full-flavoured, it was the perfect accompaniment to a wedge of mature cheddar and a slick of butter.

Milk bloomer

Sliced milk bloomer – apologies for the gloomy pic!

The two of us managed to polish off the entire bloomer in a little under 3 days, which I’d like to say is testament to the deliciousness of the bread rather than our greed. I will definitely make this again, and soon!

The recipe

Can be found in How to Bake by Paul Hollywood.

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