This bread is an absolute dream—soft, airy, and subtly sweet. Whether you’re making toast, sandwiches, or simply enjoying it fresh out of the oven, this sourdough milk bread will quickly become a household favorite. The combination of sourdough’s depth of flavor with the richness of milk and butter creates a perfect harmony. Here’s how to make it step by step!
Ingredients
- 150g active sourdough starter (fed and bubbly)
- 500g bread flour
- 50g sugar (adds a subtle sweetness to the bread)
- 7g salt
- 250ml warm milk (not hot, around 110°F or 43°C)
- 1 large egg
- 50g unsalted butter, softened
Instructions
1. Mix the Dough
- In a large mixing bowl, combine the active sourdough starter, bread flour, sugar, salt, warm milk, and egg.
- Mix until a shaggy dough forms, then add the softened butter.
2. Knead Until Smooth
- Knead the dough by hand or with a stand mixer until it becomes soft, smooth, and slightly elastic. This may take about 10 minutes by hand or 5–7 minutes with a mixer.
3. First Rise
- Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a damp towel. Let it rise in a warm spot for 4–6 hours, or until it doubles in size.
- Note: Rise time may vary depending on the activity of your sourdough starter and room temperature.
4. Shape the Dough
- Once the dough has doubled, gently deflate it and turn it out onto a clean surface. Shape it into a loaf or divide it into smaller pieces for rolls.
- For a classic loaf shape, roll the dough into a rectangle, then roll it up tightly like a jelly roll. Place it seam-side down in a greased loaf pan.
5. Second Proof
- Cover the shaped dough with plastic wrap or a damp towel and let it proof for another 3–4 hours, or until it has doubled in size and is puffy.
6. Preheat and Bake
- Preheat your oven to 180°C (350°F).
- Brush the top of the dough with milk or an egg wash (optional) for a shiny, golden crust.
- Bake for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
7. Cool and Enjoy
- Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing—if you can resist the temptation!
Pro Tips
- Active Starter: Your starter should be bubbly and at its peak for the best results. Feed it 4–6 hours before starting the recipe.
- Warm Environment: Sourdough thrives in warmth. If your kitchen is cold, consider proofing the dough in the oven with the light on or near a warm appliance.
- Milk Substitution: For a dairy-free version, substitute milk with a plant-based alternative like almond or oat milk, and replace butter with coconut oil or margarine.
Why You’ll Love This Bread
This sourdough milk bread is not just soft and fluffy; it’s also enriched with the perfect balance of sweetness and tanginess. It’s versatile, too—perfect for breakfast, sandwiches, or as a snack. The best part? It’s naturally leavened with your trusty sourdough starter, making it wholesome and flavorful.
Let me know how your bread turns out! 🥰 #SourdoughLove #SoftBread #HomemadeBread
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