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.
Marsha, it’s me again….can you use buttermilk for this recipe? Do you use the basic white setting?
I haven’t used buttermilk a lot so I’m not sure. If you try it, be sure to let me know.