A few months ago I found a great recipe for sour milk bread. We like it so much that it’s become the recipe that I use most often. I love its simple ingredients list and the texture of the bread.
I’ve even developed a version for a two pound bread loaf.
Sour Milk Bread – Two Pound Loaf
1 ½ cups sour milk (regular milk works fine too)
4 cups bread flour
1 ¼ teaspoon salt
4 Tablespoons sugar
1 ½ Tablespoons oil (optional)
1 ¾ teaspoons yeast
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. Make sure you check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If it’s too dry add liquid a tablespoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK.
You’ll notice that I’ve added oil as an optional ingredient. The bread tastes fine without it. However we freeze our bread. We noticed that after freezing the toasted crust is a little tough without the oil.
20 comments
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Marion
May 28, 2011 at 4:35 pm (UTC -7) Link to this comment
Marsha, it’s me again….can you use buttermilk for this recipe? Do you use the basic white setting?
Marsha
May 28, 2011 at 5:11 pm (UTC -7) Link to this comment
I haven’t used buttermilk a lot so I’m not sure. If you try it, be sure to let me know.
Franchesca
February 5, 2012 at 8:59 am (UTC -7) Link to this comment
I tried this recipee with 1% buttermilk. I had to add 8 tbsp. buttermilk for my bread machine. I also modified your recipee and added 1/4 cup dried cranberries mixed with chopped apples, a little less sugar with 1/4 tsp. molasses. It turned out to be an excellent bread. I will keep this recipee, ty, from Canada
Marsha
February 5, 2012 at 12:38 pm (UTC -7) Link to this comment
Franchesca, Thanks so much for sharing your version of this recipe. That sounds great!!
Linda
February 6, 2012 at 7:24 am (UTC -7) Link to this comment
Tried this recipe two times last week. I needed to use up some sour milk! I substituted 1 tablespoon butter in each of your recipes (1 1/2 lb. and 2 lb.). As the smaller size seemed too sweet for our taste, I reduced the sugar to 2 tablespoons in the larger loaf. Perfect taste and love the crumb. My hub says it tastes like cake, but he means that as a good thing. He hates American bread!
Marsha
February 6, 2012 at 8:09 am (UTC -7) Link to this comment
Linda, I’m glad you and your husband like it. We make loaves of this and then slice it and freeze it. That way it’s always on hand.
Teagan
April 4, 2012 at 7:53 am (UTC -7) Link to this comment
Marsha, thank you so much for this recipe! I’ve been eating this bread every morning for the past two weeks – it’s such a delicious way to use up extra milk!
FYI I’ve also successfully made it with whole wheat flour (1/2 whole wheat and 1/2 white flour to be exact) and it came out great that way too.
Marsha
April 4, 2012 at 8:39 am (UTC -7) Link to this comment
Teagan, I’m so glad you like it. And thanks for the variation of the recipe! I’ll have to give that a try.
Sarita
May 17, 2012 at 5:51 pm (UTC -7) Link to this comment
Thanks for a great bread machine recipe… I had a LOT of sour milk to use up, and this was a delicious soup-dipping bread. Really easy to slice, too.
It got “yums” all around.
Courtney F.
July 25, 2012 at 2:58 am (UTC -7) Link to this comment
Thank you for this recipe! This one turned out beautiful! I credited you on my blog post!!
Marsha
July 25, 2012 at 7:16 am (UTC -7) Link to this comment
Thanks for the kind words and for the link! And guess what I’ve got in my bread machine right now? Yep, it’s this recipe.
Der
August 19, 2012 at 9:12 am (UTC -7) Link to this comment
I found this a very sweet loaf. I had concerns about the volume of sugar, which appear to have been confirmed.
I shall try again with half or even quater sugar
Marsha
August 19, 2012 at 9:49 am (UTC -7) Link to this comment
Der, Let me know what you find out. Others may have this concern too.
Brian
August 26, 2012 at 5:00 pm (UTC -7) Link to this comment
I am a 52 year old father of a 2 year old. He loves homemade bread! We had a little milk that got old and soured and I tried your 1.5 pound loaf recipe last night. Tonight now that loaf is all gone, so I will be making the 2 pound loaf with the remainder of the sour milk. Incidentally, my son loves it (as do I)! if we dont have homemade bread every morning, he is a little disappointed. One of the first words out of his mouth in the mornings (besides “eeeet”) is “Bbrrread?”
Marsha
August 26, 2012 at 5:09 pm (UTC -7) Link to this comment
So cute! Thanks for commenting and making my day. I’m glad you and your son enjoyed the bread.
Susan
March 8, 2013 at 9:19 pm (UTC -7) Link to this comment
NUTS!!! I wish I found this sooner…I just threw away 1/2 gallon of milk because it passed its expiration date
Will definately try it out!!!
Marsha
March 9, 2013 at 7:47 am (UTC -7) Link to this comment
Susan, It’s a great recipe, even using milk that’s not sour. (Although I like it best with sour milk.) I make a loaf of this at least once a week.
Susan
April 14, 2013 at 1:03 pm (UTC -7) Link to this comment
Finally made it!!! My family loves it and I love it!!! I sliced it and froze them. You Rock!!! I’m going to try your other recipes
Mrs C.
May 16, 2013 at 2:43 am (UTC -7) Link to this comment
This sounds absolutely delish, specially for making french toast! My question is how to get the sour milk (other then the obvious) as milk never lasts in our house long enough to go sour. Thanks!
Marsha
May 19, 2013 at 10:01 am (UTC -7) Link to this comment
Great question! To make sour milk add one tablespoon of vinegar to one cup of room-temperature milk. (adjust amounts as needed for each recipe) Stir and wait about 5 minutes.