Skip to Content

Soft and Sweet Sourdough Milk Bread

I may receive commission if you purchase through links in this post.

Let me introduce you to the softest, most pillowy, most delicious sourdough milk bread ever.

A collage showing loaves of sourdough milk bread with text overlay.

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.

A close-up of a loaf of sliced sourdough milk bread.

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!

Slices of sourdough milk bread.

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 its soft texture and sweet but full-bodied flavor!

A close-up of a loaf of sliced sourdough milk bread.

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 sourdough milk bread is lightly sweetened with honey for the perfect balance of flavors!



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 folds 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 to 12 hours.

The Next Morning

  1. Do one round of stretch and fold in the bowl to deflate the dough. Let the dough rest for 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.


What size loaf pan?

Both the 8 1/2 by 4 1/2-inch and 9 by 5-inch pans will work well for this recipe. If you use the 8 1/2-inch pans the loaves will be taller. 9-inch pans will give a wide loaf.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

A close-up of a loaf of sliced sourdough milk bread with text overlay.


Monday 28th of November 2022

I my dough has been sitting for over 8 hours and hasn’t risen. Should I wait longer and hope for the best or is all lost?

Butter For All

Monday 28th of November 2022

Hi Desiree!

All is not lost! In cooler weather bulk fermentation can take extra time. I would start to worry after 24 hours. Otherwise, try to warm the dough up a bit and see if that gets things going. You can place the bowl in the oven with the door cracked and light on, or in a warm water bath in the sink. Let me know how things turn out!



Saturday 12th of November 2022

Hi, was wondering if I could add melted butter and if so how much ? Thank you

Butter For All

Wednesday 16th of November 2022

Absolutely, Murielle! That sounds wonderful! I would start with 56g or 1/4 cup.

let me know how it goes!


Thursday 10th of November 2022

If I do a cold retard instead of the second rise do I bake straight out of the fridge? Do I adjust any baking times? Thanks!

Butter For All

Wednesday 16th of November 2022

Hi Lesley,

It depends on whether or not the dough has risen to double. If it has go ahead and bake it. If not, give it some time to rise completely on the counter.

Hope you enjoy it!



Tuesday 4th of October 2022

Are you using a 9" x 5" loaf pan for this recipe? Thank you.

Butter For All

Wednesday 5th of October 2022

Hi Ann,

Yes, a standard loaf pan will work great! The smaller 8 1/2 x 4 1/2 will just make a taller loaf. It's really personal preference.



Friday 2nd of September 2022

Good morning I mixed up my dough ingre. did several stretch & folds ready to sit now for 10 hrs I'm putting in fridge I have to leave. Seems to be a very wet dough is it suppose to be like that?

Butter For All

Monday 5th of September 2022

Hi Brenda,

It's a fairly high hydration dough. If you aren't comfortable working with that hydration can always make adjustments as needed. Hope it comes out great!

Skip to Recipe