Milk loaf



Flour (type 55)495 g
Salt9 g
Sugar35 g
Butter60 g
Eggs280 ml
Milk18 g
Fresh cubed yeast60 g
Dried raisins



Instant dry yeast equivalent: 6 g

Delicious pastry with a sweet crumb, extremely soft and tender. A little milk, butter, sugar and flour... and Bob's your Uncle!


  1. Mix the flour, salt, sugar and butter in a bowl.
  2. Stir the milk into the yeast and add to the bowl.
  3. Blend with a spatula for 2 minutes, then add the dried raisins. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 60 minutes in a warm place.
  5. Take the ball of dough, divide it into 3 equal pieces and leave to rest, covered, for 10 minutes. Shape into 3 teabread loaves place them on a baking sheet and leave to rest, covered, for 2 hours.
  6. Put the loaves in an oven pre-heated to 180°C and bake for 20 minutes.

Tablespoons conversion