2 Ingredient Milk Bread

Or, The Blizzard is here and we are all out of bread!

Ingredients

• 2 cups self rising flour ( or make your own, see notes )

• 1 ¼ cups milk

Tools

• loaf pan

• bowl

Instructions

• Heat oven to 350 F, 177 C, 4 Gas Mark

• Line an 8 x 4 inch baking loaf pan with parchment paper.

• In a large mixing bowl, add flour and milk. Mix the two together, stir until no flour lumps remain. Be careful not to overmix as it can make your bread tough. Pour batter into prepared baking pan.

• Bake bread for about 35-40 minutes until done. Bread loaf should be light brown on top but will not develop as much color as your typical yeast bread. When you apply pressure on the surface of the bread it should bounce back and a toothpick inserted should come out clean. Let bread cool fully in the pan before removing and slicing.

Notes

• You can also use a 9 x 5 inch loaf pan but your bread won't rise as high and you will need to reduce baking time.

• To make your own self-rising flour, add 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt to a bowl. Whisk to combine. Measure out 2 cups for the recipe.

• I used whole milk but the recipe will also work with low fat milk, Whole milk is recommended because it helps the bread have a softer texture and more flavor. You can also use milk alternatives like soy, almond, coconut or oat milk.

• I have not tested this recipe with gluten free flour or whole wheat flour

• In all fairness, this is--

• A) a very small loaf, and

• B) has the consistency somewhere between a moist biscuit and a soft bread, but it tastes so good.

milk bread

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