Since I still had more sour milk to salvage from my gallon of milk that soured before its expiration date, I needed to bake again. To tell the truth, I didn’t have more room in my freezer for more cakes. Therefore, I decided to try making homemade bread with it. My Sour Milk Yeast Bread recipe is the delicious result.
I had expected a sourdough like taste, but this is hardly what I encountered. Instead, my recipe makes two tasty loaves with a tender crust and just a minimum of effort with all the goodness of an enriched homemade yeast bread with milk.
My Sour Milk Bread Makes Great Use of Sour Milk
Nothing special needs to be done to make this delicious bread. You just need to proof the yeast in warm water that has just a teaspoon of that sugar first. You don’t need to do anything special like warm the sour milk. After the yeast begins to bubble, then it is time to throw the rest of the ingredients to form soft, pliable dough.
The next time that you find yourself with sour milk on your hands, you might want to try this economical way to use it. Homemade bread tastes far better than any spongy loaf that you can buy. Once you start baking your own homemade bread, you won’t be able to go back to the airy bread slices that hardly fill you up.
Baking your own yeast breads also will save you money such as this recipe. The aroma of baking bread is another reason to start baking with the wonderful scent that fills your home.
I honestly bake all my own breads and pizza. I have plenty of other delicious, home-tested breads and pizza recipes that you might want to try as well. A particularly easy one is my Foolproof Food Processor Bread. Go to my search box and type breads or pizza. You’ll find a lot of my treasured recipes there.
My Sour Milk Bread has a delicate texture and tender crust.
- 5 to 5-1/4 cups of sifted flour
- 2 packets of dry yeast or 2 tablespoons
- 1/4 cup of sugar
- 1-1/2 teaspoons of salt
- 1-1/2 cups of sour milk
- ½ cups warm water
- 3 tablespoons of canola oil
Mix the yeast in warm, not hot water with one teaspoon of the sugar from the sugar in the recipe.
If you’re not sure of how hot to make the water, test the temperature on the inside of your wrist like you would when preparing a bottle of formula for baby.
The yeast is ready when it starts to see bubbles forming.
Stir in the sugar, salt, sour milk, oil, and about four cups of the sifted flour in your mixing bowl.
Stir with a wooden spoon until the ingredients combine. Add only enough of the remaining flour to form soft, pliable dough. (The weather has a lot to do with bread making. Some days, you will use more flour and other days, less. Therefore, do not rush adding all the flour at once or you may turn out a stiff, hard bread).
Cover your dough ball with a dish towel and let it rise in a warm spot for about one hour.
Punch down and then shape into the loaves and place on your greased pans. Use a pan about 15 x 10 x 2-inches or two normal loaf pans or even a round casserole.
Cover and let rise again for another hour.
Bake in a 350-degree oven for about 30 minutes, depending on how your oven is regulated. (The bread will be golden brown).
Let the breads cool in the pan or pans for at least five minutes before removing.
This makes two loaves.
There is nothing better than fresh homemade yeast bread. This looks really delicious!
Thanks, it really is good. It is slightly different than the sweet milk yeast bread version, but just as wonderful. In fact, I just made a pizza dough about a half hour ago using sour milk as well.
Does it taste tangy?
No, it tastes delicious just like regular white bread. Try it and you’ll be surprised at how wonderful it tastes while using up sour milk.
I wonder how this bread would do with substituting1/4 to 1/2 cup of Whole Wheat flour for some of the flour?
Have you tried?
Goodness knows I could have used this recipe last week, a whole gallon went bad way before it’s time. I hate throwing out a gallon! I used to make far more breads then I currently do. In the summer it is a bit hot so I cut down. This does sound tasty and I will have to remember to grab this recipe.
Believe it or not, I had two gallons that I bought recently at different times that both went bad. I am buying milk at another store now. Yesterday, I whipped up a delicious pizza dough using sour milk as well.
A helpful tip once being a milkman you should have a 14 day sale date on milk. Something to remember if you don’t already know. I too hate to waste milk.
This looks good and tasty
If you milk sours, I do hope you remember to give this recipe a chance because it delicious. You will be amazed.
I wish I had read your post early this morning. I tossed milk that had just soured before I made oatmeal. I would never have thought that you could even use soured milk in a bread recipe.
It says “1/2 water” is this 1/2 cup? 1/2 what? Thank you!
I am sorry. Yes, it is 1/2 cup of warm water.
Thank you! Wanted to make sure before I continued. 🙂
Let me know how your bread turns out.
should i use metal or glass pan?
I always use metal pans. They seem to work better for me. If you do use glass, then you have to lower your oven temperature and time. Another fantastic bread that you may want to try is my vinegar bread recipe. It really is delicious for a different change of pace.
I just made this, and wow! This is a fantastic sandwich bread! Thank you! In the midst of this pandemic, I’m even more reluctant to waste food, so this was the perfect way to use up some milk that has passed its prime.
I am so glad that you liked it. With all the hungry people in the world and the high cost of food, I always try not to waste it. If you want to try something else that is so easy for a bread replacement, try my calzone recipe.
HI, looks nice and soft! My hubby is really pernickety and unadventurous with bread – thinks he only likes soft white bread – so going to try this as it looks moist. BUT – is the flour plain? and sorry – seems a bit obvious – is it 1 and a half cup of sour milk, and does it matter if full cream or semi-skimmed milk?
Yes, this is plain flour and one and another one-half cups of sour milk. It doesn’t matter kind of milk that you use. Try it because it is very good and easy.
Great recipe. I love freshly baked bread!
I am confused. Your recipe says use 2 packets of yeast OR 2 tablespoons of yeast. Yeast packets are 1/4 ounce each. Two 1/4 ounce packets are equal to 1 Tablespoon. Should we use two 1/4 ounce yeast packets or four which would equal 2 tablespoons?
I buy a big bag of active dry yeast and not packets these days so sorry about the confusion. Use 2 tablespoons.
I tried this bread. The dough is super sticky. Should I just keep adding flour until I can handle the dough? I thought had actually, but after it raised the first time, it was super sticky.
This dough isn’t usually super sticky. However, the problem could be the amount of humidity in the air. Sometimes, this happens when baking bread. Try adding more flour until you are able to work the dough into a soft, pliable ball. However, don’t add so much as to make it into a stiff dough. This should correct it. Another problem might be your yeast. It could be starting to fail. Proof it with a teaspoon of sugar and examine the amount of foam. You want to see a lot of foaming action after it rests. If you only see a thin film of bubbles, your yeast could be getting bad. Don’t be surprise right now with all the shipping problems stores are having. I noticed a lot more products spoil sooner, despite their expiration dates these days. I hope this helps. Let me know how your bread turns out. Honestly, this is a tasty bread.