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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.
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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.
Easy Milk Bread Rolls
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.
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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.
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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.
Sour Milk Bread Recipe
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.
Milk Bread Rolls Recipe
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.
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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
Sour Milk Peasant Bread
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.Before the electrical stove, baking would mean setting up a fire, heating the oven to the right temperature, and then keeping it at the right temperature. No wonder it was convenient to bake in large batches, right?
Then the modern, electrical ovens changed everything in the first half of the 20th century. Yeasted breads tend to stay fresh longer than those with bicarbonate of soda or baking powder. But, when it is that easy to get the right temperature, then why not make a simple, quick bread every now and then?
Features a similar recipe in 1946. Here, the authors suggest that you can use water, small beer, milk (sweet or sour), or buttermilk. The recipe features baking powder instead of bicarbonate of soda. It includes neither raisins nor sunflower seeds (but these are quite optional), and instead features ground bitter orange peel.
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You can change the proportions and the types of flour you use depending on what you have at home, but keep the proportions the same.
If you can’t find a sour milk — filmjölk — you can make the same bread with yoghurt or something similar. However, if you’re not using an acidic base, swap the bicarbonate of soda for 3 tsp baking powder.
My name is Isabelle. Here at Swedish Spoon, you’ll find Swedish food history, tried-and-tested recipes, and a lot of obsessing over great butter. You can also expect some travel tips.
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Buttermilk Banana Bread Recipe
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