Homemade Sour Milk Bread Recipe – A Simple Way to Use Sour Milk
If you’ve ever had milk go sour before you could use it, don’t throw it away! Sour milk is an excellent ingredient in baking, and one of the best ways to use it up is by making Sour Milk Bread. This old-fashioned recipe makes delicious, soft, slightly tangy loaves with only one rise—perfect for busy bakers.
Jump to Recipe
My 11-year-old daughter loves to make this bread; it is so easy, and it was her idea to skip the first rise. It still produces a great loaf! The house smells amazing when she bakes this bread, and it makes her brothers extremely happy when she makes it!
Whether you use all-purpose flour or a mix of whole wheat and white, this recipe will give you hearty, flavorful bread that’s perfect for sandwiches, toast, or enjoying fresh with butter.
Why Bake with Sour Milk?
Sour milk adds a light tang and enhances the texture of bread. Much like buttermilk, it gives your loaf a tender crumb and helps it stay moist longer. Using sour milk in bread is also a wonderful way to reduce food waste and create something wholesome and nourishing for your family.
My Favorite Tools for Bread Baking
- I love these basic bread pans for loaves of bread.
- I use this Kitchenaid Stand mixer for all of my bread kneading.
- A good Bread Knife
- A brush for butter
Ingredients for Sour Milk Bread
These ingredients have been updated; the initial recipe was for a double batch…my mistake!
- 5-5.5 cups sifted flour (all-purpose or half whole wheat, half white)
- 2 Tbsp dry yeast (or 2 packets)
- 1/4 cup raw sugar, honey, or sweetener of choice
- 1.5 cups sour milk
- 1/2 cup warm water
- 3 Tbsp butter, lard, or oil of choice
- 1.5 tsp salt
Note: Depending on humidity, you may need slightly more or less flour. The dough should be soft, workable, and not overly sticky.
Instructions
- Prepare the Liquid Base
Warm the sour milk gently (not hot) and combine with the warm water, melted butter or oil, and sweetener. Stir until well blended. - Activate the Yeast
Mix yeast into the warm liquid mixture. Let it sit for a few minutes until foamy. - Mix the Dough
Gradually add flour and salt, mixing until a soft dough forms. Adjust flour as needed so the dough is smooth and easy to work with, but not sticky. - Shape and Rise
Divide the dough into two full-sized loaves (or four smaller loaves). Place into greased bread pans.
Tip: This recipe only requires one rise, so once the dough is shaped, cover and let it rise until doubled in size. If you absolutely don’t like the idea of one rise, by all means, go ahead and let it bulk rise, then split it into loaves and let it have a second rise. - Bake the Bread
Preheat oven to 350°F. Bake loaves for about 30 minutes, or until golden brown and the bread sounds hollow when tapped. - Cool Before Slicing
Let the loaves cool for 5 minutes in the pans, then remove and place on a wire rack. Allow to cool completely before slicing for the best texture.
Recipe Notes
- Flour Adjustment: Humidity can affect flour absorption. Add flour gradually until the dough feels right—soft and workable without sticking excessively to your hands.
- Loaf Size: Makes two large loaves or four smaller loaves.
- Flavor Boost: Try brushing the tops with melted butter after baking for a softer crust.
- Freeze: Bake the full recipe and freeze a loaf for later. This bread freezes very well. Put in a zippered freezer bag and make sure all of the air is out. Freeze for up to two months.
Serving Suggestions
This Sour Milk Bread is versatile and pairs well with just about anything. Use it for:
- Sandwiches with fresh garden veggies
- Toast with jam or honey
- Dipping into soups and stews
- French toast the next morning
Sour Milk Bread
Equipment
- 1 Stand Mixer optional
- 2 9" bread pans
Ingredients
- 5-5.5 Cups sifted flour (use all-purpose, or half whole wheat and half white)
- 2 TBS Yeast dry or two packets
- 1 ¼ Cup Sugar raw sugar, honey or sweetener of choice
- 1½ Cup Sour Milk add 1 TBS lemon juice or vinegar to milk to make sour milk
- ½ Cup Warm Water
- 3 TBS Butter, lard or oil of choice
- 1½ Tsp Salt
Instructions
- Prepare the Yeast:In a large mixing bowl, combine warm water and sugar (or honey). Stir in the yeast and let it sit for about 5–10 minutes, until bubbly and active.Warm the Milk:Gently warm the sour milk and butter (or lard/oil) together until the butter melts. Make sure the mixture is warm — not hot — so it won’t kill the yeast.Mix the Dough:Add the sour milk mixture to the yeast mixture. Stir in the salt, then gradually add the flour, one cup at a time, until a soft dough forms.Note: Depending on humidity, you may need more or less flour. The dough should be soft and workable, not sticky.Knead the Dough:Turn the dough out onto a floured surface and knead for 6–8 minutes until smooth and elastic. Or use your stand mixer to knead the dough for about 3 minutes.Shape and Rise:Divide the dough into two equal portions (or four smaller ones). Shape into loaves and place into greased bread pans.Cover and let rise in a warm spot until doubled in size — about 30–40 minutes.Bake:Preheat the oven to 350°F. Bake for about 30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.Cool:Let the loaves cool in the pans for 5 minutes, then remove to a wire rack. Allow to cool completely before slicing.
Baking homemade sour milk bread is a wonderful way to use up ingredients that might otherwise go to waste. The result is a flavorful, tender loaf that comes together quickly with just one rise. Keep this recipe handy the next time you have sour milk on hand—you’ll be glad you did!
You said this recipe is for 2 Full size loafs – there are so many sizes of bread pan – please give me loaf pan size.
2 FULL SIZE?
4 SMALL SIZE??
A standard or full sized bread pan is typically 9″x5″. That is what I use for two loaves.