Sour Milk Bread
A lovely fluffy loaf that uses sour milk and only one rise. A fantastic way to use sour milk.
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
- 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.