Trish’s Famous Muesli Bread | Recipe | Gig House Kitchen
A delicious enriched bread dough with sweet and crunchy muesli designed to share with friends…
Do you love the feeling of biting into a piece of sweet and buttery bread that you made with your own two hands?
Why not try Trish’s Famous Muesli Bread, an enriched bread dough made with active dry yeast, butter, milk, sugar, and sweet, crunchy muesli.
Back when Trish was working in catering, she needed something to flavour a bun dough she was making, and she came across a bag of muesli.
The bread ended up being so popular with the staff that twenty years later she’s still making it.
This is a great recipe for new cooks who are eager to try their hand at bread dough but fancy something a little more exciting. If you love bread and butter, you’ll love this muesli bread.
What you need for this recipe
- Mixing bowl (metal or glass is fine)*
- Heatproof measuring jug (must be microwave safe)*
- Wooden spoon*
- Large pallet knife (not necessary, but helpful)*
- Large baking tray*
- Digital kitchen scales*
You will also need a variety of plates, small bowls, and cutlery on hand for this recipe to weigh ingredients into, portion spices, etc.
Watch the video
Ingredients
- 250g (9 oz) — Bread Flour
- 7g (0.2 oz) — Active Dry Yeast
- Pinch of salt
- 25g (0.8 oz) — Butter
- 25g (0.8 oz) — Sugar
- 1/2 tsp — Cinnamon (optional)
- 75g — (2.6 oz) — Muesli
- 25g (0.8 oz) — Sultanas
- 150ml — Warm Milk Oven temp, prep and cooking time.
Oven temp: 220°C / 392°F / Gas Mark 6 or 7
Method
- Add strong flour and the pinch of salt to your mixing bowl, then add in the softened butter, either cubed beforehand or cut up once in the bowl, and rub the butter into the flour using your fingertips.
- Next add the Active Dry Yeast, sugar, muesli and sultanas into the bowl and stir with a wooden spoon to combine with the other ingredients. If using cinnamon, add this now.
- Pour 150ml of milk into a heatproof (microwave safe) measuring jug and heat in the microwave for 30–60 seconds on High or until the milk is warm but not hot. If the milk is hot, let it cool down a bit before using or it will kill the yeast.
- Pour the warm milk into the dry ingredients and stir them together using a wooden spoon until it forms a shaggy dough, pour the milk in gradually as you may not need the whole volume.
- Pour the bread dough onto your floured worktop and knead the bread dough for about 5–6 minutes to strengthen the gluten
- Once kneaded, place the dough back into a floured mixing bowl, cover with clingfilm and allow to rest in a warm place for 1–2 hours (or until roughly doubled in volume).
- Next, pour the risen dough onto a lightly floured worktop and “knock it back” by giving it another short knead.
- You can now shape your dough as desired (in the video Trish cut the dough into three and braided it).
- Now place the bread onto a well-greased baking tray, and sprinkle with porridge oats, and then leave the bread in a warm place to rise for a second time for around 15–20 minutes until its around doubled in size.
- Pre-heat your oven to 220°C / 392°F / Gas Mark 6 or 7
- Bake the bread in the over for about 10–15 minutes or it is golden brown and the base is slightly crusty.
- You can serve this immediately from the oven, or leave it on a wire rack to cool completely.
Final comments
Make sure your active dry yeast is within date, as the bread will not get a good rise if the yeast is too old. If you are unsure about the yeast, pour the sachet directly into the jug of warm milk and leave it for 15 minutes.
In this case, it is probably worthwhile to measure slightly less milk (120ml rather than 150ml), as you can heat up extra milk if the dough is too dry, however, you will need to use all the milk in the jug or you might lose some of your yeast.
If bubbles appear on the surface of the milk (i.e. the yeast “blooms”) then it is still active and can be used. Pour the milk and yeast mixture directly into the dry ingredients and continue the recipe as instructed.
🍲 Want to learn to cook great food but feeling a bit intimidated?🍴
Here at the Gig House Kitchen we want to help new or inexperienced home cooks to learn basic food prep skills and recipes in a comfy and fun environment.
With over 40 years combined experience, the GHK team can take you from a novice who burns water to an experienced, natural cook.
Join us weekly for new recipes and learn to cook from scratch.
If you have any ideas for recipes, or would like to see anything particular covered on the channel, make sure to leave a comment.
Make sure to give us a like, comment and subscribe over on YouTube
You can also follow us on instagram @GigHouseKitchen
Thanks for reading.
