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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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Coconut Honey Buttercream Frosting
These soft and chewy gluten free cookies are made with properly prepared crispy pecans, browned butter and coconut sugar for a real food, really delicious treat! If you like pecan pie, you will love these cookies! #brownedbutter #pecans #pecanpie #cookies #glutenfree #grainfree #nourishing #wapf #simple #realfood #norefinedsugar #refinedsugarfree #icecreamsandwich #nuts #almondflour #coconutflour #butter #cookiesandmilk
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Doug

Thursday 6th of August 2020

Bases on most comments... I must have really messed up. Part of the failure was my fault: Instead of using "2.5 tsp salt" goofed and added 2.5 TBSP salt !!! (Too Salty)

Regarding: "The Next Morning Do one round of Stretch and Fold in the bowl to deflate the dough."

There was nothing to 'deflate'. The size and texture the following morning (after 12 hours) was identical to the night before !

My dough was also extremely "wet" to a point I could not execute: "...... 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." My dough was a sticky, wet blob.

I wish there was a video of you preparing this recipe... then I'd have an idea of the texture of the dough at various stages.

I gave one loaf to a friend warning them to use lots of jelly on it. Put the other loaf in the freezer until....... "later" 😉

I'd like to give this recipe another whirl as soon as I identify what I did wrong (other than 2.5 TBLS SALT)

Butter For All

Saturday 8th of August 2020

Hi Doug!

Oh Man, that is a bummer. But, I can tell you what happened straight off. The salt. Salt inhibits yeast growth, so the yeast could never get started. Try again, maybe start with a little less milk as well. Get the dough to a place where it is moist enough to stretch, but not so wet that is sticks to everything. I promise, as soon as I have time I will do a video of this recipe! :)

Thanks for taking the time to leave such a detailed note. That is the best way I can help!

Let me know how it goes!

Courtney

Veronica

Tuesday 4th of August 2020

Hi thanks for sharing your recipe and the wonderful looking loaf of bread. I was wondering if I could knead the ingredients with a dough hook until it passed the window pane test.

Butter For All

Tuesday 4th of August 2020

Hi Veronica!

You can, but with that said, it is best if you are very gentle with the dough, only mixing for a minute and then letting it rest for 5 minutes or so. Repeat this process until gluten structure has formed.

Hope you love it!

Courtney

Brian

Monday 27th of July 2020

Hi, Im by no means a baking expert. I love bread and try a recipe every month. Just a quick question, BFA. When you use milk it is breaking down into lactic acid. Ive seen a lot of recipes use baking soda which neutralizes the acid and makes bread fluffier. Why do you not use it here? what would be the result if you did? Would it take away the sour taste? Just curious,

Brian

Brian

Tuesday 28th of July 2020

@Courtney,

Thank you!!!! I'm a science guy and I am really interested in the science side of bread. I REALLY appreciate your reply. You have a fan for life. Your recipe to the "T" is about to go into the oven. It's on its last rise atm. Bread is the most rewarding thing I make in the kitchen. I have had a LOT of flops but there is just so much behind making the "perfect" bread that it is both challenging and really rewarding for me.

Brian

Butter For All

Tuesday 28th of July 2020

Hi Brian,

Great question. I'm sure the milk ferments a little during the whole process but that is not its function in this recipe. It is really in the recipe for flavor and texture. Milk adds a little extra fat to the dough, that keeps the gluten from forming long strands and as a result gives you a softer lighter yet richer tasting crumb. If you are trying for a less sour bread then working on your starter is number 1! Encourage the yeast>bacteria by feeding it every 12 hours for a day or two before baking. I'm not sure that adding soda would really have a noticeable influence on flavor if the bread is typically very sour. My personal experience with this bread is hardly any sour flavor at all, but if you start with a sour starter you will most likely end up with pretty sour bread. I really hope this helps!

Courtney

Doug

Thursday 23rd of July 2020

I'm anxious to try recipe. Re: "Cover and proof overnight at room temp (65℉). I let mine go for 10-12 hours."

My evening temperature is warmer-than 65℉ ~ between 75℉ to 85℉ Any suggestion ?

Thanks !!!

Butter For All

Thursday 23rd of July 2020

Hi Doug!

I'm excited for you!

You can put the dough inside a cooler with one or two blue ice to slow things down during the summer months! Hope this helps!

Courtney

Cristina

Thursday 23rd of July 2020

So the pans need to be covered in the final proof??

Butter For All

Thursday 23rd of July 2020

Hi Cristina,

Yes exactly. You should cover with plastic wrap, bees-wrap or a damp tea towel! I will add that into the recipe if I forgot to mention it! Thank you!

Hope you love the recipe!

Courtney

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