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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.

Dirk

Saturday 15th of January 2022

what size loaf pans are you using after dividing? I've got 9x5x5 pans and wondering if I split the dough whether they will actually fill them up.

Butter For All

Thursday 20th of January 2022

Hi Dirk!

Yes, standard 9" pans work great. This dough really grows!

Let me know how it goes!

Courtney

Judy

Monday 20th of December 2021

Should the milk be room temperature, cold just out of fridge, or warmed slightly?

Butter For All

Friday 24th of December 2021

Hi Judy!

I use it right from the fridge. It would be an interesting experiment to see what affect the milk temp has on the final product! Now I'm curious!

Happy baking!

Courtney

Louise

Friday 17th of December 2021

Hi, I’m just trying your recipe now ;)I’m really excited about the nice soft sourdough bread!! I’ve been baking traditional sourdough for a while and really do miss a softer bread. What size loaf pans do you use, I found that maybe mine are to big :( Have you experimented with whole-wheat flour? I also have a rye starter would it also work with your recipe?

Butter For All

Monday 20th of December 2021

Hi Louise!

Just a standard size loaf pan will be fine. The bread rises considerably. I have some loaf pans that are more narrow and tall and some that are wider and more open, they all work fine. You can sub WW flour up to 50% and yes a rye starter will work just fine!

Hope you have great success with the recipes!

Courtney

Sandy

Wednesday 1st of December 2021

I’m relatively new to sourdough baking. I’ve been making artisan loaves abd although they are good, I really wanted something that we would eat everyday. This bread is it! So easy to make and soft enough for sandwiches. This recipe is a keeper! Thank you!

Butter For All

Sunday 12th of December 2021

Hi Sandy!

What a nice testimonial! Thank you! I'm over the moon to hear it!

Courtney

Db

Tuesday 30th of November 2021

Hello, I’ve been making this bread for a couple months now and we LOVE it. Even the kiddos:)

I would like to add bacon fat to this recipe (for flavour). Can I do that abs how much should I start with.

TIA!

Butter For All

Sunday 12th of December 2021

Hi Db,

You are after my own heart! Bacon fat sounds so good in this recipe. I'd start with 50% of the total fat. If that's not pronounced enough, increase the amount until you find the right balance. I don't think you can do any harm!

Let me know how it turns out! I'm intrigued!

Courtney

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