Strange recipe?

That should have said Rose Prince.

Not a bread maker Rosie but why don't you email Rose Prince?
Most of the Telegraph columnists have an email address at the end of the article.

I'd guess it's meant to be 650ml. Probably just a typo, but best to check if you're still unsure.

The quantity of liquid in bread is always a rough guide only, as different flours have different absorbency. I always guess it anyway, adding enough to make a slightly sticky dough which will become smoother on kneading. If you really want a figure, my recipe for milk bread has 1/2 pint of milk to 1lb flour.
Happy baking!

ana 650ml of milk would weigh approx 650gm.

I've just looked at another bread recipe where the ratio of flour to liquid was 2 cups of water to 6 cups of flour, ie 1:3

So 650gm of milk to 1kg of flour does seem rather high.

I still think it's a misprint for ml.

There's a Jamie Oliver bread recipe online which uses 1kg flour and 625ml tepid water. I'm not sure what the weight of the liquid has to do with it...

Ok ana you've asked for it now

Weight(grams) is related to volume (millilitres), by density.

Weight (strictly speaking, mass) divided by volume is the density of a substance.

Water has a density of 1. So 1 gram of water occupies 1 millilitre of water.

A millitre of something that is denser than water (like mercury), will weigh more than a gram.

I would guess that milk has a similar density to water, so if a recipe said a weight of milk in grams, you can just measure out mls instead

Hope you're still paying attention

Yes, a misprint but the amount sounds ok - just looked at her recipe. I would add most of the liquid and see if it needs all of it, but it does need to be wet and sticky before it's been kneaded so it'll rise well.

Not really Jane, I faded out around mass and density!

But 1 litre weighs 1 kilogram

Therefore 650ml weighs 650g

As of course you said...
Sorry - maths not my strong point!

Definitely a misprint.
For 1kg flour you will need about 14 fl oz, or 400 ml of warm milk.
But the amount of milk varies with the type of flour - best to add about half first, with any other fluid in the recipe - (eg oil, butter, eggs, yeast mixture) - , then gradually add more until you get the right consistency.

I usually use 400g flour and 300ml liquid in my breadmaker... (that's 50% wholemeal and 50% white flours).

I would use around 400 ml, maybe 350 ml. I go between imperial and metric when breadmaking, more than in anything else, I have realised. So for 18 ozs of flour I use 300 ml of milk, for 27 ozs of flour I use 450 ml. That's just what works best for me, when I make milk rolls.

PS it's far cheaper to make up dried milk powder.

It's obviously a mistake, not least because 650 g = 1 lb 7 oz, not 1 lb 2 oz.

This is the recipe from the Telegraph.

It seems Rosiebee made a mistake in her OP!

www.telegraph.co.uk/foodanddrink/11217284/Rose-Princes-baking-club-milk-bread-plait-recipe.html

I followd it, janea but I have never used mercury in a recipe

It still seems a large volume of water to dry ingredients.

It isn't really, rosequartz. Jamie Oliver's recipe for milk bread is very similar.

Definitely a misprint.

Thanks for all replies. I 'll give it a go.