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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!



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.

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


Friday 24th of March 2023

Love this recipe! We make it weekly! I even use this to make buns that literally last minutes at my house!

Butter For All

Monday 27th of March 2023

Hi Jess!

This is one of our favorites too! I bet it makes great buns! Thanks for the feedback :)


Monday 13th of March 2023

Question. My dough is very thick. Is that normal?

Butter For All

Tuesday 14th of March 2023

Hi Emma,

What do you mean by thick? Like it's dry? Hard to work with? Sticky?

It should be easily malleable and sticky or at least tacky. I find this dough to be very stretchy and soft. You may need to adjust hydration depending on what flour you used.

Eileen Kazanjian

Thursday 2nd of March 2023

I am planning my day to make your recipe. Do you think I could use homemade plain milk kefir instead of milk?

Butter For All

Thursday 2nd of March 2023

Hi Eileen!

Yes, you can absolutely use kefir. Buttermilk and 50/50 yogurt/milk work well too. Just know that the bread will have considerably more tang. I'm sure it will be delicious!

Happy baking!


Tuesday 10th of January 2023

I live in Singapore and am happy to report that despite the humidity and weather differences, the recipe works! Am soooo happy with my beautiful loaf!

Butter For All

Wednesday 18th of January 2023

That's so wonderful! Thank you for the report!


Saturday 10th of December 2022

As for the Crackers? I left out of previous comment 1t. Oregano also thank you for that recipe we are going to try cinnamon/unrefined panora sugar for a graham cracker or breakfast cereal maybe, we'll see how that turns out

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