Sour Milk Bread – Two Pound Loaf — 49 Comments

      • 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

  1. 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!

  2. 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.

  3. 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. 🙂

  4. 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

  5. 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?”

  6. 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!!!

    • 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.

  7. 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 😀

  8. 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!

    • 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.

  9. I got into using a bread machine a few months ago. Good bread but I didn’t like the mixer paddle being left in the loaf. I found a used mixer with the same kind of pan (horizontal) and drove out the shaft with a punch, having the round part of the pan spanning a partialy open vice. I replaced the shaft with a 5/16 x 11/2 stainless carriage bolt and nut, letting the square part of the head push through the plastic seal and the dome of the head filling the hole.

    I use the dough cycle in an unmodified pan untill all of the mixing is done and the loaf reaches about 1/2 raised. I then dump the loaf into the modified pan, pull out the paddle and lightly punch the loaf a little till it smoths out. Then run the bake cylcle, watching till it raises and the crust is done. The loaf just has a small indentation where the bolt head is. First loaf looked and tasted great!

    • Your comment is misleading. I make this bread weekly and virtually never use bread flour. Instead, I use 4 cups of all purpose flour (measured by weight) and add to it 1/4 c vital wheat gluten (ie, 1 TB per cup of flour) plus 4 tsp dough conditioner (ie, 1 tsp per cup of flour). Excellent quality APF can be found at incredibly attractive prices (WalMart had a 25 lb bag of their store brand flour with a bit over a year on its “best before” date for $5 and change in a store just outside NYC. No critters or off odors and great results. And vital wheat gluten may be obtained economically at various places (I use amazon; when bought in bulk it only adds pennies to the ingredient cost of a loaf).

  10. One of the best breads I’ve ever made! Making a second loaf in 3 days. Kids had it for breakfast lunch and dinner. I halved the sugar and it still has enough sweetness for kids. It came out so soft, yet easy to slice. I made to 2-lb loaf in order to have some a couple of days later for french toast, but they ate it all. Great use for the milk!

  11. From one Marsha Perry to another – Yup! My maiden name. Thank you ever so much for this! I made some yesterday and it’s wonderful! You can be sure I’ll be making this many many times.

  12. It would be helpful if you would give direction re. which cycle/program is best to use for this recipe. I ill try “basic white” with “med. crust”.

  13. I just made this bread, because egg nog season is past, and I could not make the egg nog bread. So I made this bread instead, using 2% milk (not sour). Would skim milk make a difference?

    I did a 75% recipe to fit my 1-1/2 pound bread machine (vertical pan), and that reduction worked pretty well. The loaf was just below the top of the pan, so I think I can add a little more yeast (I used 1-1/2 teaspoon of yeast), or less salt (I used slightly less than 1 teaspoon), to get more rise.

    The bread is denser on the bottom and more airy on the top. Not sure how to even that out.

    The bread is really good 🙂
    My wife liked it at the medium crust setting. She said the crust was good, and she normally does not eat the crust.

    Now that it worked, the next time I plan to do a 50/50 white/wheat mix, to get wheat fiber into the diet.

      • My reduced recipe almost matches your 1-1/2 pound recipe. I just just a tad short on the salt. So I guess I was using your 1-1/2 pound recipe, without knowing it 🙂

        Any idea why the top of the loaf would be more puffy than the bottom in my vertical pan Zojirushi?

        The loaf should be gone in a couple more days, then I’ll be making another one.

  14. If I may make a couple of suggestions, try souring the milk using apple cider vinegar or rice vinegar, and sub 1 cup of flour with rye flour. Really kicks it up a notch!Thanks for the recipe!

    • Mix the indgredients well and knead the dough for a couple of minutes. Cover the dough and let it rise about an hour until doubled in bulk. Punch it down. I formed a ball and put it in my 10″ skillet, but you could divide it and form 2 loaves and put it in loaf pans. Let rise about 45 minutes. Bake 30-35 minutes at 350. I like a softer crust, so I brushed the top with butter as soon as I took it out of the oven.

  15. I’m going to give this a try with out the machine. Proof yeast, Mix wet ingredients add flour little at a time.Kneed 5to 10 min. Let rise in the bowl about an hour. punch down and put into pan bake about 30 min. Let you know how it turns out.

  16. First-time bread machine owner here and I made this for my second EVER loaf. It came out absolutely amazing – perfect texture and crumb. SO excited to try more recipes. Thank you for taking the fear out of using a bread machine for us newbs! 🙂

  17. My breadmaker died part way through so I transferred the dough to a bowl. I let it rise, punched it down and put it in my cast iron skillet and once it rose again, I baked it at 350 for 30 minutes. I brushed the top with butter as soon as I took it out of the oven. We had company for dinner and everyone loved it!

  18. I’m back to baking bread again in my Zoyrushi. I am at just under one mile high and have figured out the high altitude adjustment. However I am wondering about salt. After my equal half’s heart operation salt was not used in anything. The recipes I find all use salt. I understand that 1 1/4 teaspoon doesn’t seem that much, but considering that salt is in everything (even organic and very little processed food) it would make a difference. Suggestions please.

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