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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.

Notes

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.

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

Audrey

Saturday 24th of February 2024

I love this recipe. A couple months ago, I started making my own sourdough. I tried a couple other recipes until I found yours. Everyone in my family loves it. Instead of baking 2 loaves, I do 1 big loaf in my dutch oven. It comes out perfect! I bake 20min with the lid on and 20min with the lid off. Thank you do much for my new go to:)

Butter For All

Saturday 24th of February 2024

Hi Audrey, Thank you so much for sharing your process. It's always really helpful to hear how people have modified recipes. I'm so happy that the recipe is working so well for you! Happy baking!

Elizabeth

Thursday 22nd of February 2024

Do you think almond milk work for this recipe?

Butter For All

Saturday 24th of February 2024

Hi Elizabeth, Absolutely! You can use any milk substitute of your choice.

SuX

Saturday 17th of February 2024

I ended up starting this in the morning, too late to finish everything in one day. Thinking I should put in fridge after bulk ferment on counter, then bring to room temp in the morning and shape and proceed. Should this work? What effects might it have on flavor and texture?

Kristen

Thursday 22nd of February 2024

@SuX,

Did you end up trying to let it rise in the fridge? I’m wanting to do the same!

Butter For All

Tuesday 20th of February 2024

Hi, You could put the dough directly into the fridge after bulk, but I would actually suggest you shape the dough and then put it in the refrigerator. There is a good chance it will be risen by morning, or would only need an hour or two at room temperature before baking. It could potentially make the bread a little more sour, but I don't think it will be anything unpleasant. I hope it worked out!

Jessica

Tuesday 13th of February 2024

My dough is super sticky after 3 rounds of stretch and fold. Should I prove it over night still?

Butter For All

Tuesday 20th of February 2024

Hi Jessica, I'm sorry I wasn't able to reply to this message in a more timely manner, I hope your bread came out okay! For future reference I would suggest you just add a little more flour during mixing, to get the dough adjusted to a place that feels more comfortable to you. You can't hurt a recipe by adding a little extra water or a little extra flour. These are really important modifications to make with sourdough because everybody's situation, ingredients, and timing are different. It is true that a higher hydrated dough will proof/ferment more quickly. So if you feel like the timing was thrown off, or you need to slow down bulk fermentation or proofing because of extra hydration you would want to put your dough in a cool location, like the garage, or in a cooler with a blue ice. You don't want to slow things down as much as the refrigerator will, but it's good to have a little more control over that variable. I would love to know how it worked out! Happy baking, Courtney

Kim

Monday 5th of February 2024

On one of the half could I make them into dinner rolls the next morning and then freeze them before the 2nd rise?

Butter For All

Friday 9th of February 2024

Hi Kim, I think it's a good idea, especially if your starter is strong and survives freezing well, and you feel confident that you're going get a good rise out of them when they're defrosted. Otherwise, you can just bake the rolls, cool them completely, and then freeze them. That's usually what I do, then I can pull them out of the freezer whenever I need them.

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