The Grant Loaf with Milk

No Kneading Required

The Grant Loaf with Milk myfavouritepastime.comThe grant loaf is one of those breads you mix in exactly 1 minute, prove for about 40 minutes, then it’s ready to go into the oven. It’s absolutely the perfect loaf for lazy human beings like me. I have made it so many times and the good thing is my son really loves it and I love it too. The ingredients are water, salt, yeast and all-purpose flour. Last week I decided to make the grant loaf with milk and egg and the result was amazing. So here I am posting the milk version of the famous “Grant Loaf“.

The Grant Loaf with Milk myfavouritepastime.comI hope you are having a nice week. Mine is full of sunshine. Happy Baking!

The Grant Loaf with Milk myfavouritepastime.com

  • Ingredients
  • 450g (1Ib, 3 cups Australian, 3½ cups USA) all-purpose flour (you can use a mix of whole wheat flour and white all-purpose, if you like)
  • ½-1 teaspoon salt
  • 1 teaspoon Fleischmann’s instant yeast
  • 1 teaspoon muscovado (molasses) sugar (I could not find muscovado so I used brown
  • sugar, it works fine)
  • 1 egg
  • 125ml (½ cup) milk
  • 250ml (1 cup) water

The Grant Loaf myfavouritepastime.com_9766Grease a 21 x 11 x 6cm (8½ x 4½ x 2½ inches) pan and set aside in a warm place. Preheat oven to 400°F (200°C) ten minutes before baking. Sift the flour, salt, instant yeast, and sugar into a large bowl and make a well in the centre.

The Grant Loaf myfavouritepastime.com_9769Beat the egg, milk and water together. Pour the egg mixture into the well and stir to form a slippery and sticky dough. Mix for about 1 minute working the sides into the middle.

The Grant Loaf myfavouritepastime.com_9772Spoon the dough into the prepared tin (pan) and cover with an oiled clear film (plastic wrap) and leave in a warm place for 30 minutes. or until the dough has risen to within 1cm (½ inch) of the top of the tin.

The Grant Loaf with Milk myfavouritepastime.comBake for 35-40 minutes or until the loaf is crisp and sounds hollow when tapped on the base. Turn onto a wire rack to coolThe Grant Loaf with Milk myfavouritepastime.comI served mine fresh, for breakfast

It was very refreshing

The Grant Loaf with Milk

Preparation Time: 10 minutes + 40 minutes standing time; Baking Time: 35-40 minutes; Makes: ten slices

Ingredients

  • 450g (1Ib, 3 cups Australian, 3½ cups USA) all-purpose flour (you can use a mix of whole wheat flour and white all-purpose, if you like)
  • ½-1 teaspoon salt
  • 1 teaspoon Fleischmann’s instant yeast
  • 1 teaspoon muscovado (molasses) sugar (I could not find muscovado so I used brown sugar, it works fine)
  • 1 egg
  • 125ml (½ cup)  milk
  • 250ml (1 cup) water

Instructions

  1. Grease a 21 x 11 x 6cm (8½ x 4½ x 2½ inches) pan and set aside in a warm place. Preheat the oven to 400°F (200°C) ten minutes before baking.
  2. Sift the flour, salt, instant yeast, and sugar into a large bowl and make a well in the centre.
  3. Beat the egg, milk and water together. Pour the egg mixture into the well and stir to form a slippery and sticky dough. Mix for about one minute working the sides into the middle.
  4. Spoon the dough into prepared tin (pan), cover with an oiled clear film (plastic wrap) and leave in a warm place for 30 minutes or until the dough has risen to within 1 cm (½ inch) of the top of the tin.
  5. Bake for 35-40 minutes or until the loaf is crisp and sounds hollow when tapped on the base. Turn onto a wire rack to cool. I baked  for 35 minutes.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the bread at 400°F (200°C) for 35 Minutes.
  2. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

45 thoughts

  1. Your bread looks just perfect! Such great pictures, too. Learning to make bread is on my list of New Year’s resolutions. I appreciate all of the details you give in the instructions, Liz!

    Reply

    1. Omg I am so excited to hear that! How did it go? Please, am eagerly waiting for a feedback. Thanks for making the Grant loaf. Have a fantastic week!
      Liz

      Reply

    1. Source Wiki: A Grant loaf is a wholemeal bread, invented by accident in World War II by baker Doris Grant[1] to encourage workers to eat well on their rations. The loaf was subsequently named after her. It is peculiar amongst breads made with a yeast in that kneading is not necessary.
      Now you know why it’s called Grant. Have a lovely Sunday and best wishes!
      Liz

      Reply

    1. I am glad you loved them. They are a favourite of mine. I have been baking lots and lots of bread. Not good for my dieting but great for the palate. Have a nice week, ahead!
      Liz

      Reply

        1. Okay my kids are soon turning sixteen so no more shaping things into anything. They think they’re so grown up these days. I would love a bunny for Easter, regardless of age. Have a fantastic, week!
          Liz

    1. You can also use wholewheat flour but will probably need a little more water (about 3 tablespoons more, I presume). The dough should be sticky and slippery, a bit difficult to spoon into the loaf tin but that’s the correct consistency. I hope you find time to try it. Have a wonderful week!
      Liz

      Reply

  7. When I read your posts, I tell myself I am going to make bread TODAY. And, then, of course, I never do. Maybe someday–this one will be high on the list!

    Reply

  10. I have a similar recipe, but the dough has to stay in the fridge overnight. I like yours better! Friends chuck all sorts of stuff in, and love the results.

    Reply

    1. Can I have the recipe?. That would be a nice one to bake in the morning for breakfast. I should trying chucking in stuff and see how it goes. Thanks for the tip. Have a lovely day!
      Liz

      Reply

      1. It’s just:

        1 kg plain flour
        1 tablespoon dry yeast
        Salt
        950 ml lukewarm water

        Combine dry stuff in a large bowl, then add the water and mix until combined. Cover with cling wrap, stick in the fridge overnight.

        In morning, oven at 220 (Celsius)

        Line a baking tray with baking paper, and form a log .. bake for about an hour.

        The rolls, about 40 minutes.

        This makes one large loaf and 6 rolls. I use half the quantity and that’s plenty for a loaf, or some rolls. have fun.

        Reply

        1. I am going to make this, But what should I call it? quick? easy? bread what do you normally call it? I plan to make it this week! Thanks for the recipe.
          Liz

        3. Ha ha I am cracking up…okay Idiot Proof Bread shall be posted soon. Thanks so much for making me laugh!!!!
          Liz

  11. Where did the name come from? I’ve never heard it before. Sort of sounds like my easy loaf with no kneading…..the flavour of these breads is incredible isn’t it? I’m always so happy when it comes out of the oven, the aroma is heavenly! I so enjoy cutting off a heel and eating it with butter…..wonderful! Such neat recipes Liz! And your photos are perfect!

    Reply

    1. Direct from wiki: A Grant loaf is a wholemeal bread, invented by accident in World War II by baker Doris Grant to encourage workers to eat well on their rations. The loaf was subsequently named after her. It is peculiar amongst breads made with a yeast in that kneading is not necessary.
      You should try it someday. It’s really easy to make. Have a lovely day Sandy. Ours is still nice and sunny. I want to enjoy every single moment before the cold sets in. Best wishes!
      Liz

      Reply

      1. Well, that is interesting. I believe a good many wonderful recipes came about of necessity through food rationing. Thankfully we have so many choices nowadays, but I definitely will be trying this. Since I’ve moved and have this new stove, my bread with the no kneading just isn’t the same! Maybe I need to bake the newness off it more and spill some more stuff in the bottom! Lol!
        When I say it’s cold on this coast, it generally means putting on a heavy sweater or jacket, unlike cold on the prairies, which can freeze your words in your mouth!

        Reply

        1. I make this bread very very often because it takes less than one minute to mix and now I’ve started adding things in it. Yesterday I added chocolate and raisins. My son really loves that version.
          I am returning my new stove.I hope the one they give in exchange will cook better than this one. It’s a Samsung. Why did I even imagine Samsung could make good stoves? All my Tvs are Samsung and I love them, and the stove is very beautiful but has a lousy oven. It has been three weeks of hell. I’ll never forget. Have a great week!
          liz

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