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Soft and Sweet Sourdough Milk Bread

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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!

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 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.

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

Yess muñoz

Monday 27th of June 2022

One more question hehe.. if I was to do a cold retard, when do you recommend I do it? After first rise, before or after shaping? Thank you!

Butter For All

Wednesday 29th of June 2022

Hey again!

The recipe is pretty flexible so you can do a cold retard when it works for your schedule. Because I do my bulk overnight, I personally like to a cold retard after shaping if I don't have time to bake right away. Hope that helps!

Courtney

Yess muñoz

Monday 27th of June 2022

How long does it last at room temp? Do you recommend freezing?

Butter For All

Wednesday 29th of June 2022

Hi Yess,

My bread typically lasts a week if I keep it from getting warm or sweating in the bag. I like to use a clean gallon ziplock for best freshness. You can freeze sourdough, but always defrost out of the bad or wrapping so the bread doesn't get wet!

Best of luck!

Courtney

Sarah

Monday 20th of June 2022

Hello. Making this loaf for the first time however I was wondering can I do the first proof in the fridge the. Bring it to room temp and shape then second proof In the bread pan ? Or do I have to do the first proof in the bread pan in the fridge ? I just started baking 4:30pm and don’t want to be up all night.

Butter For All

Wednesday 29th of June 2022

Hi Sarah!

Your timeline should work fine. Typically I do a bulk proof overnight at room temp and then shape in the morning for a final proof as per instructions :)

Good luck!

Courtney

Brooke

Friday 27th of May 2022

I love this recipe! it's so easy and turns out great every time. i always use old starter straight outta the fridge and just give it a bit more time to rise. sometimes I bake it same day, sometimes I long rise on the counter, sometimes in the fridge. sometimes I bake 2 small loaves, sometimes 1 big loaf. it doesn't matter, it always turns out perfect! I make it almost weekly.

Lida Hugo

Tuesday 21st of June 2022

@Brooke, at what degrees and for how long do you bake the one big loaf?

Butter For All

Monday 30th of May 2022

Hi Brooke!

Great feedback. I love how you illustrate the versatility of sourdough. I always say sourdough recipes are more of a general guide and you still have to use your intuition! Thanks so much for leaving a comment and star rating!

Courtney

Jude

Monday 2nd of May 2022

I've just started a half portion of this recipe this morning, and put 3 Tbsps of Butter in it. It's a beautiful dough, and on the 3rd hour of the 12 hour rise. My SD starter is 5 years old now, LOVE learning to make breads, (always been a great cook)! ** Q- How much FAT would you add if you wished to change the texture a bit? I was just testing it, although I did research this online different bread recipes with Butter in them, comparing... and guestimating. Thanks! Judy

Anita

Friday 13th of May 2022

@Jude, May I ask if you adjusted anything else about the recipe when you added 3 TBSP of butter? Thanks

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