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Sour Milk Yeast Bread
My Sour Milk Yeast 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
  1. Mix the yeast in warm, not hot water with one teaspoon of the sugar from the sugar in the recipe.
  2. 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.
  3. The yeast is ready when it starts to see bubbles forming.
  4. Stir in the sugar, salt, sour milk, oil, and about four cups of the sifted flour in your mixing bowl.
  5. 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).
  6. Cover your dough ball with a dish towel and let it rise in a warm spot for about one hour.
  7. 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.
  8. Cover and let rise again for another hour.
  9. Bake in a 350-degree oven for about 30 minutes, depending on how your oven is regulated. (The bread will be golden brown).
  10. Let the breads cool in the pan or pans for at least five minutes before removing.
  11. This makes two loaves.
  12. ENJOY!