Fine Wheat Bread with Milk Butter and Egg

Introduction

The dough gets its richness from warm milk, butter, and one egg, then bakes as small round cakes marked with a diamond pattern. With a 30-minute rise and a moderate oven, these manchets fit a baking day when you want portioned bread that works with soup, cheese, or a cold lunch.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12

Ingredients

• 2 lb fine wheat flour
• ½ oz salt
• 2 oz butter
• 1 egg
• 1 pint warm milk
• 1 oz yeast
• 1 teaspoon caster sugar

Instructions

1. Mix the salt into the flour, then rub in the butter
2. Combine the yeast with the sugar. Add it to 1½ cups of the warm milk.
3. Beat the egg, and mix with the yeast and flour.
4. Make a well in the flour, pour in the yeast mixture, and mix into a dough.
5. Shape the dough into small, flat, round cakes about ¾ inch thick and 3 ½ inches across.
6. Mark manchets with lines to form a diamond pattern. Leave to rise for 30 minutes in a warm place.
7. Bake in a moderate oven (350-375 °F / 180-190 °C) until cooked.

Variations

• Replace ½ lb of the fine wheat flour with whole wheat flour for a nuttier flavor and a slightly denser crumb.
• Use warm water in place of the warm milk if you want a leaner bread with less richness and a firmer crust.
• Shape the dough into one larger round loaf instead of small cakes; you will get a thicker sliceable loaf, but it will need a longer bake.
• Skip the diamond pattern on top if you want a smoother crust; keeping the top unmarked gives a more uniform rise.

Tips for Success

• Keep the warm milk just warm to the touch, not hot, so the yeast stays active.
• Rub the butter into the flour until you no longer see large pieces; that helps the crumb bake evenly.
• After you pour the yeast mixture into the well, mix until the dough is cohesive before deciding it needs more liquid.
• Press the diamond pattern lightly so you mark the tops without flattening the shaped cakes.
• Bake until the tops and bottoms are golden and the bread sounds hollow when tapped.

Storage and Reheating

Store the cooled bread in an airtight container or bread bag at room temperature for up to 2 days. If you need longer storage, refrigerate it in an airtight container for up to 4 days, though the crumb will firm up faster in the fridge.

For freezing, wrap each piece tightly or pack them in a freezer bag and freeze for up to 2 months. Thaw at room temperature.

Reheat in a 300°F / 150°C oven for 5 to 8 minutes to refresh the crust. You can also microwave a piece for 10 to 15 seconds, but that softens the exterior.

FAQ

Can you use instant yeast instead of the 1 oz yeast in the recipe?

Yes. If the recipe assumes fresh yeast, use about 2 3/4 teaspoons instant yeast instead.

Do you need to knead the dough?

The instructions only call for mixing into a dough, but you should work it until it looks smooth and holds together without dry patches. A brief knead helps if the dough still looks rough after mixing.

How do you know the manchets are fully baked?

Look for an even golden color and check the bottoms as well as the tops. They should feel light for their size and sound hollow when tapped.

Can you make this without milk or egg?

You can replace the milk with an unsweetened plain plant milk or warm water, and you can omit the egg if needed. The finished bread will be less rich and slightly less tender.