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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 25th of August 2023

Do you scald your milk before using? I use raw goat milk from our farm. Also, have you tried this with a second longer rise in the fridge and bake from cold like a traditional sourdough loaf? Thank you!

Butter For All

Friday 25th of August 2023

Hi Sandy,

I never scald my milk. But if you found your dough wouldn't rise due to competing bacteria, then you can certainly scald. If you are comfortable with a cold proof, and have experience with that, then yes, you can definitely make that adjustment to your schedule!

Tammy Backman

Thursday 24th of August 2023

My room temperature right now is 75 degrees so I think it will be best if I bulk ferment in the refrigerator overnight. I’m afraid it will over ferment during the night at 75 degrees. Is that what you would suggest? And once I pull it out of the refrigerator, how long should I Iet it sit at room temp before the stretch and fold to deflate the dough?

Butter For All

Friday 25th of August 2023

Absolutely, If you are comfortable with a cold bulk then by all means go ahead. You know your starter! I like a longer warmer ferment for flavor and digestibility, but there is always the chance that things could go too fast. If the refrigerator completely inhibits rise, you will need to allow enough time to come to room temp and double. In any case, let it come to room temp before deflating.


Monday 31st of July 2023

My loaf looks nothing like yours. I used all bread flour. I am wondering if my starter is not strong enough. It is about 1.5 months old. It doesn't really bake up over the top of the bread pan. My loaf pans are Bakers Secret brand. Any suggestions?


Saturday 22nd of July 2023

I only have bread flour. Can I use that instead of AP?

Butter For All

Monday 24th of July 2023

Hi GiGi!

Yes! 100% bread flour works great!


Tuesday 4th of July 2023

I am sooo excited to try this recipe. I'm not sure I understand how to shape the loaf. Do you happen to have a video of this process??

Butter For All

Monday 24th of July 2023

I don't have a video, but this is a good resource. It's not exactly how I do it, but once you shape 1000+ loaves you develop your own style ;)

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