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Sour milk bread is the recipe that I use most often. We always have it on hand. I love the simple ingredients list and the texture of the bread.
The Man of the House (TMOTH) loves it for breakfast. We don’t have toast every morning, but when we do TMOTH is disappointed if he can’t find milk bread.
Mooncakes And Milk Bread: Sweet And Savory Recipes Inspired By Chinese Bakeries By Kristina Cho
Milk improves the bread’s texture and flavor. The bread is softer, fluffier and richer tasting. It enriches the dough with milk proteins and fat.
However, I’ve never scalded the milk and my bread has always turned out fine. Maybe the preheat cycle helps with this? Maybe scalding milk was necessary before the era when milk was pasteurized?
I’m not sure. I only know that I’ve had no problems with using milk right of out the refrigerator with this recipe.
Warm Bread For Cold Days: Purity Flour Cookbook White Bread
If time is short, you can make this recipe with the quick cycle of your bread machine. If you do this, substitute the active dry yeast with three teaspoons of instant yeast, bread machine yeast or rapid rise yeast.
Instant yeast, bread machine yeast and rapid rise yeast can be used interchangeably.If you’d like to learn more about what yeast to use in your bread maker, check out this article.
Bread machines come in different sizes. So I’m frequently asked how to convert recipes into recipes for bread machines of different sizes. Click here to learn how to convert this recipe into a recipe for another sized machine.
Scalded Rye Loaf
To make sour milk, add one tablespoon of vinegar to one cup of room-temperature milk. (Adjust amounts as needed for each recipe.) Stir and wait about 5 minutes.
Because of the virus, I’ve been limiting my trips to the grocery store. I’m usually able to get whole milk with a better expiration date, so I’ve been buying that.
I started wondering if the type of milk might make a difference in the bread’s rise. You never know until you try. So I did an experiment.
Sweet Potato Rosemary Milk Bread Rolls — Eat Cho Food
These loaves of bread were both made with the quick cycle and rapid rise yeast. The only difference is that the loaf on the left was made with 2% milk and the loaf on the right was made with whole milk.
Here’s another look at the two loaves of bread. The loaf in the front (#1) contains 2% milk. The loaf in the back (it’s #4 but the flag got cut off in the photo) was made with whole milk.
The bread tastes fine without it. However, we freeze our bread. We noticed that after freezing, the toasted crust is a little tough without the oil.
Softest Milk Bread
Note that this recipe was tested and developed at sea level. If you’re above 3, 000 feet you’ll need to make adjustments. I have a page that gives general information aboutusing your bread machine at high elevations.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With most machines, you add the liquids first.
Make sure you check on the dough after five or ten minutes of kneading. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK.
Cinnamon Swirl Bread
Sour Milk Bread is our go-to bread recipe. Simple ingredients! Great taste and texture! No wonder this is the recipe that I make the most often. AND you don’t even need to have sour milk!
If time is short, you can make this recipe with the quick cycle of your bread machine substitute the active dry yeast with three teaspoons of fast-rising (rapid rise) yeast.
Don’t have sour milk, but want that tangy taste? To make sour milk add one tablespoon of vinegar to one cup of room-temperature milk. (Adjust amounts as needed for each recipe.) Stir and wait about 5 minutes.
Scallion Milk Bread
High Altitude Instructions: Note that this recipe was tested and developed at sea level. If you're above 3, 000 feet you'll need to make adjustments. I have a page that gives general information about using your bread machine at high elevations.
I have since tested this recipe at about 4, 800 feet. I found that making these changes turn out a great loaf of bread at my altitude:
Serving: 1 slice | Calories: 172 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 3 mg | Sodium: 219 mg | Potassium: 79 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 43 IU | Vitamin C: 0.001 mg | Calcium: 38 mg | Iron: 0.3 mg
Shokupan (japanese Milk Bread) Recipe
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.The dough for this easy homemade bread is so soft and the loaves come out absolutely beautiful with golden brown tops. Make a piping hot loaf of bread from scratch today!
This recipe for homemade white bread has been around for quite a while. There’s something about a vintage recipe that prompts you to try it. Chances are your mom or grandma made it back in the day. In 1963 I was only 4 years old, but it makes me wonder if my mom ever tried this recipe.
I love a good homemade bread recipe. In fact, this one and my homemade Italian bread are my two favorites. I know you are going to love this bread.
Easy Homemade White Bread
The dough for this easy homemade bread is so soft and the loaves come out absolutely beautiful with golden brown tops. Making a piping hot loaf of bread from scratch is therapeutic to me, I just love it.
Many old fashioned recipes instruct you to “scald” your milk. This is a practice that just isn’t necessary anymore with the invent of pasteurization. Scalding and pasteurization alike heat the milk to a high enough temperature to kill any harmful bacteria that might be present.
I’m picturing women who used to milk their cows in their barn and used that raw milk in their kitchen. I love the images that conjures up!
Sour Milk Bread Recipe
Hint – I like to give you tips and recommendations here, and try to answer questions about substitutions. You will find the full list of ingredients with measurements in the printable recipe card at the end of this post.
This recipe is from a 1963 copy of a Good Housekeeping Cookbook, hence the name. I’ve made this homemade white bread several times and my family loves it.
This white bread recipe makes two loaves, so you can bake one to go with dinner and save the other for the next day. It’s perfect homemade sandwich bread and I love to use it to make French Toast Casserole during the holiday season.
Old Fashioned Bread Pudding
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Serving: 1 slice | Calories: 143 cal | Carbohydrates: 27 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 4 mg | Sodium: 198 mg | Potassium: 53 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 53 IU | Calcium: 12 mg | Iron: 2 mg
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!I love making bread from scratch. I like working and kneading the dough, the smell of the dough as it rises, and especially as it bakes. No commercial potpourri could ever duplicate the wonderful scent of homemade bread baking in the oven! It just permeates the whole house and whets the appetite. We do have an electric bread machine in the family but it’s not the same. I find bread made in the machine is not too bad on the day it is made but, after that, I don’t care for it so much, finding it to be somewhat tough. My preference is to make bread
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