• Print

Milk Bread and Daisy Organic Flour


Finally a recipe from Bon Appetit that I feel like making! The magazine has changed too much for me. I don’t like the layout, the photography, or the lack of page numbers. I get that I’m not the demographic, anymore, but…

So… as I was perusing the September issue, I found a recipe for Milk Bread. I do love my bread and I love baking new recipes, so this one was a natural. And since I have 10 pounds of Daisy Heritage Lancaster Red Wheat Flour in the pantry, this seemed like the perfect place to start.

I’ve bought Daisy Flour in the past, but this is the first of the Lancaster Red that I’ve bought. It doesn’t get much more local – it’s grown and milled just 50 miles from us. And it is awesome flour!


My ‘everyday’ flour is Antimo Caputo “00” from Italy.Yes, I use imported Italian flour for everyday use. I’ve reached that age and point in life where it just doesn’t make sense not to. I like how it feels, tastes, and bakes. End of discussion.

flour-1The Lancaster Red also has its roots in Italy. It was brought over to the US from Genoa in the early 1800s. It is hearty without being heavy. Local, heritage, and organic. It doesn’t get much better.

Back to those rolls…

I followed the recipe pretty much as written but when it came to putting the dough into “Six Jumbo Muffin Tins” I had enough dough for 12. I have no idea the size of the tins they were using, but these rolls are huge as it it – a double amount would be a loaf of bread!

Size or no, they came out fantastic!

They were light-textured, rich in flavor, and had a great, chewy crust! Everything I like in a loaf of bread!

I don’t often make breads with milk, but this one shall be a keeper, for sure! They worked on every level.


These will also make great burger buns. Maybe there will be a Last Hurrah BBQ before the snow falls!

Around here, anything is possible…



No Comments

Leave a reply

Post your comment
Enter your name
Your e-mail address

Story Page