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.