**Simple milk loaf כיכר לחם מושלמת

A new Bread was born today...And his name is : Simple milk loaf ,the recipe is by Dan Lepard from his wonderful Book: "The handmade LOAF" . I 've found this Book in my last visit to Paris .
It's a wonderful Bread ,and a great pleasure to bake it today !
I think this bread loaf is pretty..soft and very very tasty; good for a sandwich.. (much like pain de mie from france). I can't stop smelling my Bread .. :-)  coming in my next post: The Chelsea buns from the same book

Simple milk loaf
 /" Mmm, nice buns -Britain's top baker, Dan Lepard gives some crumbs of know-how from his great new book "- Guardian Unlimited
1 tsp fresh yeast, crumbled
350g whole milk at 20 C
20g golden or maple syrup
250g plain white flour
250g strong white flour
1 tsp fine sea salt
25g warm melted unsalted butter
H O W
In a large bowl, whisk the yeast with the milk and syrup. Add the flours and the salt, and squidge together with your hands until you have a soft, sticky dough. Pour over the warm melted butter, and then squeeze into the dough.
Cover bowl and leave for 10 minutes.
Rub 1 tsp of olive oil on the work surface and knead dough for 10 seconds, ending with it in a smooth round ball. Wipe the bowl clean and rub with 1 tsp olive oil, return the dough to it, cover and leave for 10 mins. Repeat this kneading twice more, at 10 minute intervals, then leave for 30 mins.
Grease and flour a deep loaf tin (12x19cm).
Divide the dough into two equal pieces and shape each into a ball. Drop them side-by-side into the prepared tin, cover with a cloth, and leave to rise for 1 hours, or until almost doubled in height.
Preheat the oven to 210 C/410F/gas mark 6.
Brush the top of the loaf with a little milk, and bake for 15 mins, then lower heat to 180 C/350 F/gas mark 4 and bake for a further 25-30 mins, until the loaf top is a shiny dark brown, and sides come away from the the tin. Cool on a wire rack.

Pickling the summer - Day II.. [Day I]