Blackpool Milk Roll – A delicious recipe for an old-fashioned Milk Roll Loaf, which the children will love. Serve buttered with jam as a treat
Also known as Blackpool Roll, Milk Bread, Milk Roll or Lodger’s Loaf
Today’s recipe for Blackpool Milk Roll, is an updated one from a few years ago, with new photos and a few small tweaks with the ingredients.
A Blackpool Milk Roll is also called Blackpool Roll, Milk Bread, Milk Roll or even Lodger’s Loaf, due to boarding house landladies being able to slice it precisely into slices!
We love this soft, round loaf in our home, and my granddaughter especially loves this milk bread for breakfast, either toasted or buttered with jam.
As I have mentioned before, it’s an old fashioned round milk loaf that the children will love. It’s an easy knead and one prove bread, that makes fabulous round sandwiches.
This loaf is made in a special milk loaf tin, which is an enclosed cylindrical mould, that has circumferential ridges to indicate slice-cutting positions.
This recipe comes from one of my old Be-Ro cookbooks, and was non-yeasted milk bread recipe, which I adapted by using bread flour and yeast.
I experimented with the amount of dough, however my first attempt resulted in a loaf that did not fill the tin and was an odd shape, and wasn’t round.
I eventually managed to create the perfect recipe for this traditional old-fashioned milk loaf. The loaf was soft inside with a nice golden crust, and it sliced like a dream.
This loaf reminds me of those old-fashioned bakeries, where you could buy a loaf of bread which they’d pop into a paper bag and do that magic twisting thing to seal it.
They sold 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.
I hope you love this recipe for this milk roll loaf as much as we do. I am now planning sandwiches, and I may even wrap them in waxed paper for a truly authentic memory.
Will I make cheese and tomato, or maybe egg & cress – then there’s ham and chutney, an old favourite of mine, as well as cheese and onion, there’s so many to choose from.
However, for now, we enjoyed a round of Jam Sandwiches each, for a proper high tea experience with homemade strawberry jam and good salted butter.
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Blackpool Milk Roll Recipe
Blackpool Milk Roll
Yield:
20 slices
Prep Time:
1 hour 15 minutes
Cook Time:
35 minutes
Total Time:
1 hour 50 minutes
Today’s recipe for Blackpool Milk Roll, is an updated one from a few years ago, with new photos and a few small tweaks with the ingredients.
A Blackpool Milk Roll is also called Blackpool Roll, Milk Bread, Milk Roll or even Lodger’s Loaf, due to boarding house landladies being able to slice it precisely into slices!
We love this soft, round loaf in our home, and my granddaughter especially loves this milk bread for breakfast, either toasted or buttered with jam.
As I have mentioned before, it’s an old fashioned round milk loaf that the children will love. It’s an easy knead and one prove bread, that makes fabulous round sandwiches.
This loaf is made in a special milk loaf tin, which is an enclosed cylindrical mould, that has circumferential ridges to indicate slice-cutting positions.
This recipe comes from one of my old Be-Ro cookbooks, and was non-yeasted milk bread recipe, which I adapted by using bread flour and yeast.
I experimented with the amount of dough, however my first attempt resulted in a loaf that did not fill the tin and was an odd shape, and wasn’t round.
I eventually managed to create the perfect recipe for this traditional old-fashioned milk loaf. The loaf was soft inside with a nice golden crust, and it sliced like a dream.
This loaf reminds me of those old-fashioned bakeries, where you could buy a loaf of bread which they’d pop into a paper bag and do that magic twisting thing to seal it.
They sold 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.
I hope you love this recipe for this milk roll loaf as much as we do. I am now planning sandwiches, and I may even wrap them in waxed paper for a truly authentic memory.
Will I make cheese and tomato, or maybe egg & cress – then there’s ham and chutney, an old favourite of mine, as well as cheese and onion, there’s so many to choose from.
However, for now, we enjoyed a round of Jam Sandwiches each, for a proper high tea experience with homemade strawberry jam and good salted butter.
Ingredients
- 450g strong white bread flour
- 1 x 7g sachet of fast action yeast
- 250mls warm whole (full-fat) milk
- 30g melted butter
- 1/4 teaspoon sea salt
- 1 teaspoon Organic honey
Instructions
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.
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)
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.
4. 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)
5.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.
6. Slice along the indented lines – you will get 20 slices of bread from the milk loaf.
Notes
Use a 450g (1lb) loaf tin if you do not have a round milk tin available.
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, in Step 4.
Slice along the indented lines – you will get 20 slices of bread from the milk loaf.
Nutrition Information
Yield 20
Serving Size 1
Amount Per Serving
Calories 102Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 42mgCarbohydrates 17gFiber 1gSugar 1gProtein 3g
Where is Blackpool?
Blackpool is a seaside town in North West England, that is famous for its illuminations, and as a holiday resort, it has lots of boarding houses and hotels, which were famous for their Blackpool Landladies.
