Milk roll
Type of enriched bread
From Wikipedia, the free encyclopedia
Milk roll or Blackpool roll is a soft, round type of British bread traditionally associated with the town of Blackpool, Lancashire. It is made using milk instead of water, as well as white flour, yeast, and sugar.
- Milk bread
- Blackpool milk roll
- Blackpool roll
- Lodger's loaf
- Shokupan
- England (1862)
- Japan (origin)
- Netherlands (origin)
| Alternative names |
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|---|---|
| Type | Bread |
| Place of origin |
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| Region or state | Blackpool, Lancashire |
| Main ingredients | Wheat, Milk |
Milk roll is soft and light-textured, with a soft crust. The loaf is approximately 7 in (180 mm) in diameter and approximately 14 oz (400 g) in weight.[1]
Shape and structure
Milk rolls are baked in a two-part cylindrical mould with ridges to indicate slice-cutting positions. Warburtons bakery distribute a pre-sliced version nationwide.[2] The soft crust is caused by steam being trapped within the mould and because no surface is directly exposed and it is steam cooked, the crust is unusually soft.[1]
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