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Down Memory Lane with my Old Fashioned Milk Loaf Recipe

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Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Do you remember those old-fashioned bakers, those ones where you could buy a loaf of bread and they used to pop it in a white paper bag and do that magic twisting thing to seal it – like sweet shops used to do as well. They may not have had the variety of “trendy” loaves and bread that we see nowadays in an artisan baker, but, they stocked all of my favourites such as Bloomers, Farmhouse White, Hovis, Cobs, Cottage Loaves, Split Tin, Baps, Barm Cakes, Tea Cakes, Fruit Loaves and so many more…….and amongst all of those baked beauties, was the loaf of my childhood dreams, the cylindrical  Milk Loaf. I think all children loved them, it wasn’t just the shape or the fact that you got “round” slices of bread, it was the little ridges all along the loaf , like an easy slice guide. I remember asking my grandmother if we could buy one when I stayed with her, as we never had these round bread loaves in our house, it was always mum’s home-baked bread or Hovis. I was desperate to have “round sandwiches” to take to school and was fascinated with the idea of round toast too……these homely milk loaves became a bit of an obsession with me, and I badgered my grandmother until she finally caved in and bought one. (She was a wonderful home baker too)

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

And so, when the lovely Ria and Sarah sent me a Mermaid Milk Loaf tin just before Christmas, my obsession was rekindled again. I was thrilled with my tin, and set about looking for a traditional milk bread recipe straight away…….but, there are not many of them out there, so in the end I resorted to one of my old Be-Ro cookbooks and used the non-yeasted milk bread recipe as a guide but with bread flour and yeast. I then experimented with the amount of dough, my first attempt resulted in a loaf that did not fill the tin and was an odd shape, not round at all! But finally, I cracked the code, and as you can see from my photos, I have managed to create a wonderful recipe for a traditional old-fashioned milk loaf. The final loaf was soft inside with a nice crust, and this bread has a very comforting taste about it, my husband said he wanted to eat his buttered slices with a glass of milk. I know what he means, it is a simple wholesome loaf of bread, a sort of boy and girl next door type of bread…….

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

I am now excitedly planning my sandwiches, and I may even wrap them in waxed paper for a truly authentic memory. Will I make cheese and tomato, or maybe egg salad……then there is ham and tomato, an old favourite of mine as well as cheese and spring onion; beetroot are my dad’s favourite and I am also partial to watercress sandwiches, and then there’s TOAST. Toast for breakfast, as it’s British Farmhouse Breakfast Week, and I bet this bread would make a fabulous bacon butty. We have already delved into this bread already, just to test it you understand, and two slices each later I am down to 14 slices left……yes, this clever bread even gives you a slice count!

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

If you get a chance to buy one of these fabulous milk loaf tins, do get one, as I am sure they will be fantastic for fruit loaves as well, which is what I am making next in mine. My milk loaf slid out of the tin and it was a doddle to clean – just dunk the tin in warm soapy water, a quick swish around, then dry it, and it was all clean and shiny again! With thanks to Mermaid, Ria and Sarah for making my childhood dreams come true, there will be milk loaf on the table all the time now. I DO hope you will try this recipe, it can be made in a normal loaf tin too of course, but the magic is lost a little I think, or am I just a big kid at heart? See you later…….Karen 

Disclaimer: I was sent a Milk Loaf Tin to use and review and was not asked to write a review; all thoughts and opinions are my own. Karen S Burns-Booth

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Old Fashioned Milk Loaf

Print recipe
Old Fashioned Milk Loaf
Serves 20 slices
Prep time 1 hour, 15 minutes
Cook time 35 minutes
Total time 1 hour, 50 minutes
Allergy Milk, Wheat
Dietary Vegetarian
Meal type Bread, Breakfast, Side Dish, Snack
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Occasion Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving
Region British
By author Karen S Burns-Booth
An old fashioned round milk loaf that the children will love. This loaf is made in a special milk loaf tin from Mermaid, and is an easy knead and one prove bread, that makes fabulous round sandwiches and toast. Use skimmed milk for less calories but all the benefits of calcium - ideal bread for milk haters.

Ingredients

  • 450g strong white bread flour
  • 1 x 7g sachet of fast action yeast
  • 250mls warm milk (I used skimmed for lower fat but all the calcium)
  • 25g melted butter
  • 1/2 teaspoon sea salt
  • 1 teaspoon Organic honey

Note

An old fashioned round milk loaf that the children will love! This loaf is made in a special milk loaf tin from Mermaid, and is an easy knead and one prove bread, that makes fabulous round sandwiches and toast! Use skimmed milk for less calories but all the benefits of calcium - ideal bread for milk haters!

Directions

Step 1 Place all the milk loaf ingredients into a stand mixer with the dough hook attachment and mix on low for 5 minutes to 7 minutes; check to see if dough is wet enough, if not, add a LITTLE more warm milk, before mixing on low to medium for a further 5 minutes, or until dough is smooth and elastic.
Step 2 Whilst the dough is kneading in the mixer, oil the Milk Loaf tin well and dust with flour. Use a 450g (1lb) loaf tin if you do not have a round milk tin available.
Step 3 Once the dough is kneaded, take it out of the mixer bowl and shape it on a floured board, then roll into a sausage shape the length of the milk loaf tin. Place the shaped milk loaf in the tin, and then cover with the lid and secure the hinge. Place the tin in a warm place to prove for 1 hour, or until the dough has reached the top of the tin - there is a small peep hole to check. (If using a normal loaf tin, place in tin and cover with an oiled plastic bag or old shower cap and allow to prove until the dough reaches the top of the tin)
Step 4 Bake in a pre-heated oven 200C/180C Fan/Gas 6 for 30 to 35 minutes, allow to cool for 2 to 3 minutes in the tin, and then carefully open the tin and turn out the loaf on a wire rack to cool.
Step 5 Slice along the indented lines - you will get 20 slices of bread from the milk loaf.
Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

I am entering this Old Fashioned Milk Loaf into two bread challenges: 

Twelve Loaves hosted by Cake Duchess

TWELVE-LOAVES10

AND…

Yeast Spotting by Susan at Wild Yeast

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

Down Memory Lane with my Old Fashioned Milk Loaf Recipe

 What type of bread brings back childhood memories for you?

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Reader Interactions

Comments

  1. K Mayers says

    I really love milk loaf, despite it’s simplicity. You’ve given me the lowdown on how to make it myself now – though I’ll have to find one of those tins first!

    Reply

  2. Joanna says

    Hi – Do feel free not to publish this comment if you feel it is negative or not in tune with the spirit of your blogpost. I won’t be offended at all, but I have had two of these tins and sent one to a friend a few years ago who had similar nostalgia to you. Sadly both of mine developed problems with the clips, after using them maybe half a dozen times. I now tie them up with string when I want to use them which I do of course as the tin part is fine. I am a big fan of Mermaid ware, and have loads of their products as they are incredibly tough, providing of course that one never puts them in the dishwasher which slowly but surely takes away the anodized effect and they revert to bare metal. I believe that is the case with most anodized bakeware. all best Joanna

    Reply

    • Karen Booth says

      Thanks Joanna, I will watch out for any loose clips and be careful how I use my tin, thanks for the warning! I know that they are not suitable for the dishwasher, I washed mine by hand. Karen

      Reply

  3. Gill bland says

    Wow, there’s a trip down memory lane. I think we used to have this occasionally for Sunday tea before heading out to church. It was the bought stuff, but it was always exciting, just because it was round! Love the tin.

    Reply

  5. Maya Russell says

    The tin’s great. Wonder if it’s easy to clean, being the shape it is with all the indentations. Recipe’s nice too.

    Reply

  6. AncientMariner says

    Fine looking loaf Karen. Most nostalgic too, sure it tasted memorable as well.
    Funnily enough saw one in a bakers recently, quite unusual these days
    must have been a one off special. G2 X

    Reply

    • Karen Booth says

      Thanks Dad! I remember badgering Nanny Burns about getting one in Feltham high street once! 🙂 Not sure if she bought one though! All gone now, we finished it off this morning with bacon, for a bacon butty!

      Reply

  8. Dom says

    Wow. It’s been a while since I’ve tried one of these. I didn’t ask for the loaf tin when Ria offered it for review but now I’m wishing I had! It’s a lovely recipe and a great looking loaf. Lovely post honey x

    Reply

  10. Ale says

    Fabulous bread!!!!! I had the tin and never got round to use it. I made this loaf yesterday and it disappeared in the blink of an eye with a very hungry hubby!! I want to do it again but with wholegrain flour, either wholemeal flour, or the ones from Love Life from Waitrose, like multigrain and seeds and stuff like that. Do you know how would the recipe work and with what quantities to work?? Thanks!!!!

    Reply

    • Karen Booth says

      I am so pleased that this bread was a hit! I suspect a 50/50 ratio of white to multi grain or wholemeal would work, with slightly more milk, as wholemeal and seeded flours are thirsty!

      Reply

  11. Linda says

    Your pics brings back lots of childhood memories of my gran baking milk bread. Lovely! Might buy a milk loaf tin just to try this out!

    Reply

  12. Camilla @Fabfood4all says

    A gorgeous load that you’d never imagine that you could make at home! I remember this in the bakers, but my personal favourite was a light floury bap, split with butter and filled with something savoury for lunch or maybe even some jam! We were lucky enough to have 2 really good family bakers in the town where I grew up and it was a very sad day when they eventually closed down when the bakers retired:-(

    Reply

    • Karen Booth says

      Ah baps! My mum’s recipe for baps (Scottish morning rolls) is on my blog Camilla and like you, I love a floury bap especially when filled with cheese and onion! I was THRILLED with this bread recipe and the Mermaid loaf tin was fabulous and so easy to clean afterwards too. Karen

      Reply

  13. Dee Johnson says

    My kids love milk loaf, this will be a recipe that i will have a try at when i manage to get a split loaf tin.

    Reply

  17. Zoe Howarth says

    This milk loaf looks absolutely scrumptious. For some strange reason I thought originated from Blackpool??!! I live near Blackpool and in some bakers I’ve seen ‘Blackpool Milk Loaf’.

    Reply

  19. Vohn says

    Memory Lane is right – boy they’ve come flooding back with this post! My nanna only ever ate this bread, except when she was on a diet and then she ate Nimble. It’s been nearly 30 years but I can still remember every detail of her kitchen, including the little matchbox house I made her for Christmas when I was about 6 – good ole Blue Peter! Thanks for bringing back the memories Karen!

    Reply

  20. Judith Allen says

    I would so like a slice of that right now, buttered with homemade strawberry jam. Morning rolls remind me of holidays at my gran’s in East Lothian, and she’s still going at 97 too!

    Reply

  21. Rachel McGrath says

    I know why it’s called Blackpool Milk Roll! Warburton’s created it for the landladies. It was easy to cut into uniform slices because of the ridges in the tin before the days of pre-slicing. I went on a tour of Warbies when I was 15… X

    Reply

    • Karen Booth says

      LOL! Really Rachel? Is that why it is called Blackpool Roll? It makes sense, but you may be jesting with me! What was the Warbies factory like? Fascinating I bet! Karen

      Reply

  23. Marie says

    I have always wondered about Milk Bread. Now I know. I am amazed at how quickly bread goes mouldy nowadays. It never used to do that. It went stale first. I will have to look for one of those pans. Thanks for all of the information!

    Reply

  25. ros easton says

    Oh the power of nostalgia! Have just spent forty mins peacefully browsing here. Am now off to look for round loaf tins – always wondered as a child how they made ’em that shape! Thank you!

    Reply

  27. EleanorMayC says

    I had a go at a milk loaf just this weekend, and was really pleased with the result! I like to add honey to most breads, as it helps to give a lovely soft texture.
    Eleanor x

    Reply

  32. Ali Thorpe says

    This looks delicoous, I have ever made milk loaf but I am going to try! Shared on my Pinterest (Yummy Savoury Nosh board) xxx

    Reply

  37. Jane Willis says

    I’ve not seen milk loaf since I was a tiddler – what a lot of memories it brings back. My Mum used to call it Blackpool Roll, I’ve no idea why!

    Reply

  43. Clare Hardy says

    As a British family living in the USA one of things my children ( and the adults too ) miss is Warbuton’s Blackpool milk roll. My wonderful husband managed to source the tin on eBay for me for Christmas ( I’m not sure they make it anymore? ).
    I’ve just made my second loaf, your recipe is perfectly sized for the tin. Thank you so much – a very happy household!

    Reply

  45. Mark peters says

    Hi Karen,

    Thank you for the recipe have bought my pan and I’m trying it out this morning. I’m not an experience bread maker but when I have reached the point after kneading the dough feels quite ridged and not what I would have expected. So I started again, and have the same result? Followed the recipe to the letter. Wondering where I might be going wrong? Have you every experienced this?

    Many thanks
    Mark

    Reply

  47. Tim Haveron Jones says

    HI Karen,

    Just like the most recent commenter (Sam last August) I always remember this loaf shape being called a ‘rasp’. Funny how there used to be regional differences in these things!

    Back in the 1970s, my family used to camp in Anglesey for the whole summer holidays (weren’t we lucky?) and there was a fabulous bakery in a little village called Marian-Glas. My brother and I would always accompany my mum or dad to the bakery each morning, and I would ALWAYS insist that we buy a rasp – the flavour was so delicious, and even as a child of about seven or eight I could easily cut slices.

    I am determined to try your recipe, but I don’t have a stand mixer. I could knead by hand I suppose, but do you think the recipe would work if I used the ‘dough’ setting on my bread machine?

    Either way, I will definitely be buying one of those tins to show my own kids what bread was like when I was little! So thanks very much for the post.

    Reply

    • Karen Burns-Booth says

      Thanks for this interesting comment Tim, I was fascinated to read that this type of bread is called Rasp too! I DO love the regional variations we get for food and ingredients, so rich and diverse.

      I am so pleased that you want to make this bread, and YES, if you start the bread off in a bread machine on the dough setting, that will be absolutely fine.

      Good luck, and please let me know how it turns out when you make it; the tins are a little tricky to get hold of now, but I found one here that you may be able to get:

      Mermaid Milk Loaf Tin

      Karen

      Reply

  49. Pauline Newton says

    I’ve just found a brand new Mermaid loaf tin at a Car Boot sale this morning. Your page came up when I Googled the recipe. Thanks so much, I can’t wait to make this.

    Reply

  50. Jill trotter says

    I’m grandmother made her round loaf in an old national dried milk tin. I have the lid but can’t find
    D the tin so will be buying one of these,
    Thanks
    Jill Trotter

    Reply

  52. Karen Rennick says

    Dempsters Malt Loaf was the one yummy breakfast treat my mom would buy. Lightly toasted with butter was my favourite. I saw this recipe and shape of the loaf and I was transported to childhood. Now I must find this tin and try making my own malt loaf!

    Reply

  53. Donna says

    THANK YOU so much.
    I have memories of my grandmother and uncle coming to visit more than 50 years ago and stopping in Astoria to pick up jelly donuts, blackie whities and round loaves of sweet white bread with ridges. I never heard about them and have searched for the loaf pan. I always described it as like a Folgers coffee can with the ridges – only smaller and more ridges…
    And there it is!! So excited!

    Reply

  54. Julie Pasquale says

    Hi I finally found not one but 3 of these pans and would like to start baking. Did you ever do a fruit loaf or cinnamon swirl recipe that you could share please

    Reply

  55. Sam says

    Hi Karen!
    I just wanted to drop in and thank you for this lovely recipe, I’ve made it so many times and it comes out perfect and not to mention absolutely divine every time! Thank you again for sharing this!

    Wishing you a lovely Christmas,

    Sam

    Reply

  56. Angie says

    Hello Karen, Can’t thank you enough for your sight with this beautiful Milk Loaf Bread recipe. I’ve made the Loaf with the round baking tin and my only problem is I’m not able to get the full rise to make a complete circle. I’m following your directions precisely but I keep coming up short of a full circle. Any tips you can give me as to why this is happening. Please help. Many thanks, Angie

    Reply

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