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Soft and Sweet Sourdough Milk Bread

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Let me introduce you to the softest, most pillowy, and most delicious Sourdough Milk Bread I’ve ever had.

This super soft and light bread is made with fresh milk and honey for the perfect tender sweet crumb. It makes excellent sandwich bread, French toast, and croutons…if it lasts that long.

 

 

Just like all my other sourdough recipes this special sourdough milk bread goes through a long, slow fermentation that helps to break down hard to digest gluten and activate tummy friendly enzymes. I would go so far as to say, this is as close to “no guilt” white bread as you can get!

 

 

The recipe makes two sandwich size loaves, perfect for everyday eating, gifting, or freezing for convenience.

Everybody who has tried this bread has fallen in love with it’s soft texture and sweet but full bodied flavor!

 

 

Try this bread in my favorite sandwich, the Monte Cristo! Or my second favorite, a simple grilled cheese with homemade Healthy Probiotic Mayonnaise!

 

This recipe makes the softest and most delicious Sourdough Milk Bread. The dough is hydrated with fresh milk and has just a touch of sweetness from real honey. If you are looking for a 100% sourdough milk bread that is sweet and extra soft, this recipe is for you! #milk #honey #sourdough #milkbread #milkdough #dough #starter #fermentation #wildyeast #realbread #homemade #white #sandwich #rawmilk #rawhoney #soft #tender #bread

Sourdough Milk Bread

Yield: 2 Loaves
Prep Time: 30 minutes
Cook Time: 30 minutes
Proofing Time: 12 hours
Total Time: 13 hours

This soft sourodugh milk bread is lightly sweetened with honey for the perfect balance of flavors!

Ingredients

Instructions

The Night Before

  1. In a large bowl gently mix all ingredients, just until incorporated. Let the dough rest for 10 minutes.
  2. Using slightly wet hands do several rounds of Stretch and Fold in the bowl letting the dough rest for 5 minutes in-between each round.
  3. Once the dough is soft and smooth with long strand gluten development, gently shape it into a ball in the bowl, Cover and proof overnight at room temp (65℉). I let mine go for 10-12 hours.

The Next Morning

  1. Do one round of Stretch and Fold in the bowl to deflate the dough. Let the dough rest 10 minutes.
  2. Butter two loaf pans and set them aside. (I use cast iron or glass loaf pans)
  3. Lightly flour your work surface and turn the dough out. Divide in half and gently shape each half into a loaf by first patting the dough into a rectangle. Next, bring the top third toward the center and the bottom third over it. Let the dough rest for a few minutes and then do the same patting out and folding over in the opposite direction. Let the dough rest seam side down for 5 minutes before transferring it into the loaf pan for the final rise.
  4. Let the dough rise at room temperature until doubled.
  5. Preheat your oven to 400℉.
  6. Score the loaves straight down the middle with a lame or razor blade. Spray each loaf lightly with filtered water.
  7. Bake both loaves side-by-side in the center of the oven for 30 minutes. Rotate the loaves once at the 15 minute mark.
  8. Remove the loaves from the oven and let them cool for 5 minutes before turning the loaves out of the pans and cooling them completely on wire racks.

 

 

 

This decadent four ingredient frosting whips up in minutes and is made with real healthy fats and sweetened with real raw honey for a nourishing way to top your favorite treats! #realfood #coconut #butter #frosting #topping #honey #raw #cake #cupcake #vanilla #orange #lemon #healthyfats #norefinedsugar #refinedsugarfree #rawhoney #pasturedbutter #decoration #festive #holiday #food #birthday #party #ideas
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Fong

Monday 11th of January 2021

I am amazed at how soft and fluffy this bread turned out, unlike traditional heavy sourdough breads. It's now saved in my fave recipe collection. Thank you Courtney.

Butter For All

Monday 11th of January 2021

Hi Fong!

I'm so happy to hear it! Thank you for the feedback 😊

Happy Baking!

Courtney

Rachel

Sunday 10th of January 2021

Can I do this with 2% milk?

Butter For All

Monday 11th of January 2021

Hi Rachel,

Yes, 2% will be fine! I've had lots of feedback that it works well!

Enjoy!

Courtney

Terri

Tuesday 29th of December 2020

How many times do you have to stretch and fold? My dough was extremely lumpy after the initial mixing of the ingredients. After about an hour, I put it in my mixer with the dough hook and after 5 minutes it was smooth enough for me to work with. Did anyone else have this problem?

Butter For All

Thursday 31st of December 2020

Hey Terri! That sounds pretty unusual. I've never had it happen before. Did you start out with a dough whisk or just a spoon? I typically do 5-7 stretch and folds over the course of an hour or so. I think your solution was a good one though and I hope the bread came out well! Happy baking! Courtney

Cindy

Friday 18th of December 2020

December is upon us, and this recipe - which served me faithfully all summer - is throwing a challenge my way :) It's just not rising like it used to! Routine in the summer: Feed starter, waiting for it to double. Mix dough in the evening (6-7pm); covered bowl on the counter overnight (72 degrees F in the house). Early next morning, dough was fluffy and more than doubled. Stretch and fold, pat out and fold in thirds, rest, pat out and fold in thirds, plop into pan. Rises to more than double within a couple hours, pop in the oven and it rises even more.

Changes: I now only bake when I'm home to mess with it during the day, because it's taking longer to rise. Overnight, temperature in the house set to drop to 66 degrees F. By morning it has doubled, but not as light and fluffy or tall as in summer. Stretch and fold, shape and put in pan (stopped doing the pat and fold in thirds, thinking maybe overhandling is interrupting a good rise). Let it rise to double - can take hours, and I haven't waited until it rises to crest the pan. Pop it in the oven thinking it will rise more there - to no avail. Besides temperature, another change is 2% milk instead of whole milk.

The flavor is good, the bread is soft but not tall and fluffy, and it never rises over the top of the pan.

1) Am I too impatient, and just need to leave it alone for longer periods of time to get to the consistency I reached in summer? 2) does whole milk vs 2% matter that much? 3) Any other ideas?

:)

Cindy

Saturday 9th of January 2021

You were right! I mixed one morning, did the shaping about 5 hours later, and had great oven rise when I baked a few hours later. Thanks for the tip!

Butter For All

Sunday 20th of December 2020

Hi Cindy!

Thank you for the detailed message! I actually think that it might be over-proofing! It seems very suspicious that it would be taking that long. Can you change your schedule a bit so you can watch it closely? I would suggest you feed your starter the night before, leave it out until morning, mix your dough early in the day and then stay nearby to record how long it takes to double. Once double, you can shape it and let it do second rise, if there is time, or put it in the fridge to shape and bake the next day.

The milk wont change much, so I don't think that's of concern.

I'm really interested to hear how it goes!

Courtney

Rachel

Tuesday 1st of December 2020

Hi Sounds lovely...would this make a good dough for cinnamon rolls and hot dog/hamburger buns? Will it be stiff enough to shape please?

Thanks so much 💕

Butter For All

Saturday 5th of December 2020

Hi Rachel!

Yes! It would be great! The dough is easily shaped on a floured surface. Please let me know if you try it, I'd love to see how it comes out!

Courtney

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