Sourdough Milk Bread Recipe
Sourdough Milk Bread is a delightful fusion of the rich flavors of sourdough and the soft, airy texture of milk bread. This recipe brings together the tangy undertones of sourdough with the sweetness and tenderness of milk, creating a loaf that is perfect for any occasion. The appeal of homemade bread lies not just in its superior taste and texture, but also in the rewarding experience of crafting something nourishing and delicious with your own hands.
Ingredients Breakdown
This recipe calls for simple yet essential ingredients that play crucial roles in the bread-making process. The active dry yeast is the powerhouse behind the dough’s rise, ensuring a fluffy texture. Granulated sugar adds a hint of sweetness, balancing the tanginess of the sourdough. Heavy whipping cream and milk provide the dough with richness and moisture, contributing to its tender crumb. All-purpose flour forms the structure of the bread, while kosher salt enhances the overall flavor. Each ingredient is carefully measured to create the perfect balance for a successful bake.
Step-by-Step Instructions
The process of making Sourdough Milk Bread is both an art and a science. It begins with preparing the liquid base. In a small saucepan, combine the cream, milk, and sugar, heating the mixture over medium heat until it simmers. This gentle simmer helps to meld the flavors together. Once off the heat, allow the mixture to cool to below 110°F before sprinkling the yeast on top. This step is crucial for activating the yeast, which will make the dough rise beautifully.
Next, mix the flour and salt in the bowl of a stand mixer. This combination forms the foundation of your dough. Pour the yeast mixture into the dry ingredients and knead with the dough hook on speed 2 for about 10 minutes. This kneading process develops the gluten, giving the bread its structure and chewiness.
After kneading, transfer the dough to a floured or oiled surface. Shape it into a ball with your hands, which should also be floured or oiled to prevent sticking. Place the dough ball into an oiled bowl, cover it with a cloth, and let it rise in a warm spot for 1-2 hours until it doubles in size. This first rise is essential for developing the dough’s flavor and texture.
Once risen, turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a ball. Uniformity is key here, as equal portions ensure even rising and baking. Prepare a loaf pan by greasing it and lining the bottom with parchment paper, leaving some overhang on the sides. Arrange the dough balls in the prepared loaf pan, letting them rise in a warm place for another 1-2 hours until they double in size again and become very puffy.
Preheat your oven to 350°F. Beat the egg with a tablespoon of milk to create the egg wash. This wash will give your bread a beautiful, shiny crust. Gently brush the egg wash over the top of the risen dough, taking care not to deflate it. Bake the bread in the preheated oven for 24-25 minutes until the top is a beautiful golden brown.
Recipe Tips & Frequently Asked Questions
- Ensuring Proper Yeast Activation: Always check the temperature of the liquid before adding the yeast. It should be warm but not hot to the touch.
- Achieving the Right Dough Consistency: The dough should be smooth and elastic after kneading. If it’s too sticky, add a bit more flour.
- Troubleshooting Common Issues: If the dough doesn’t rise, the yeast may not have been active. Ensure your yeast is fresh and the liquid was at the correct temperature.
- Can I Use Different Types of Flour?: Yes, but the texture may vary. Bread flour can give a chewier texture, while whole wheat flour will make it denser.
- How Do I Store Leftover Bread?: Store in an airtight container at room temperature for up to three days. For longer storage, freeze the bread.
- Can This Recipe Be Made Dairy-Free?: Substitute the milk and cream with non-dairy alternatives like almond or soy milk. The texture might be slightly different, but it will still be delicious.
What to Serve with This Recipe
Sourdough Milk Bread pairs wonderfully with a variety of spreads and toppings. Enjoy it with a smear of butter, a drizzle of honey, or a dollop of your favorite jam. For a more savory option, consider topping it with avocado and a sprinkle of salt. This bread also complements soups and salads perfectly. Serve it alongside a warm bowl of tomato soup or a fresh, crisp salad. As for beverages, this bread pairs well with a robust cup of coffee, a refreshing iced tea, or a glass of your favorite wine.
Optional Finishing Touches
For a shiny, sweet finish, dissolve 1 teaspoon of sugar in 1 teaspoon of boiling water to make a simple syrup. Brush this syrup over the top of the bread immediately after it comes out of the oven. If you’re looking to experiment, consider adding variations to the dough. Mix in some dried fruit or nuts for a sweet twist, or incorporate herbs and cheese for a savory version. Presentation also matters; slice the bread attractively and serve on a rustic wooden board for a charming touch.
Crafting Sourdough Milk Bread at home is a truly rewarding experience. The combination of sourdough’s tang and milk bread’s softness creates a loaf that is both unique and delicious. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. So gather your ingredients, follow the steps, and enjoy the process. The joy of baking lies in the creation, the aroma, and, ultimately, the first warm slice. Happy baking!
Ingredients:
Bread dough
1 teaspoon active dry yeast
¼ cup granulated sugar (50 g)
½ cup heavy whipping cream (118 g)
½ cup milk (whole milk or 2%, 118 g)
2 cups all-purpose flour (265 g)
¾ teaspoon kosher salt
Extra flour for rolling
Egg wash
1 whole egg
1 tablespoon milk
Simple syrup (optional)
1 teaspoon granulated sugar
1 teaspoon hot water
Instructions:
- In a small saucepan, combine the cream, milk, and sugar. Heat the mixture over medium heat until it reaches a simmer, stirring occasionally. Remove from heat and let cool to below 110°F.
- Sprinkle the active dry yeast over the cooled liquid and allow it to bloom for 10-15 minutes, until the mixture becomes puffy. Instant yeast will puff up more quickly.
- In the bowl of a stand mixer, mix the flour and salt to combine. Pour in the yeast mixture and knead with the dough hook on speed 2 for approximately 10 minutes, until the dough is smooth and elastic.
- Transfer the dough to a floured or oiled surface, and shape it into a ball with floured or oiled hands.
- Place the dough ball into an oiled bowl, cover with a cloth, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.
- Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a ball. Using a scale can help ensure uniformity, which promotes even rising and baking.
- Prepare a loaf pan by greasing it and lining the bottom with parchment paper, leaving some overhang on the sides. Grease the parchment paper as well.
- Arrange the dough balls in the prepared loaf pan. Let them rise in a warm place for another 1-2 hours, until they have doubled in size and become very puffy.
- Preheat your oven to 350°F.
- Beat the egg with a tablespoon of milk to create the egg wash. Alternatively, you can use just milk or cream if preferred.
- Gently brush the egg or milk wash over the top of the risen dough, taking care not to deflate it.
- Bake in the preheated oven for 24-25 minutes, until the top is a beautiful golden brown.
- If you want a shiny, sweet finish, dissolve 1 teaspoon of sugar in 1 teaspoon of boiling water to make a simple syrup. Brush this syrup over the top of the bread immediately after it comes out of the oven.
Sourdough Milk Bread Recipe
Ingredients
Bread dough
- 1 teaspoon active dry yeast
- ¼ cup granulated sugar 50 g
- ½ cup heavy whipping cream 118 g
- ½ cup milk whole milk or 2%, 118 g
- 2 cups all-purpose flour 265 g
- ¾ teaspoon kosher salt
- Extra flour for rolling
Egg wash
- 1 whole egg
- 1 tablespoon milk
Simple syrup (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon hot water
Instructions
- In a small saucepan, combine the cream, milk, and sugar. Heat the mixture over medium heat until it reaches a simmer, stirring occasionally. Remove from heat and let cool to below 110°F.
- Sprinkle the active dry yeast over the cooled liquid and allow it to bloom for 10-15 minutes, until the mixture becomes puffy. Instant yeast will puff up more quickly.
- In the bowl of a stand mixer, mix the flour and salt to combine. Pour in the yeast mixture and knead with the dough hook on speed 2 for approximately 10 minutes, until the dough is smooth and elastic.
- Transfer the dough to a floured or oiled surface, and shape it into a ball with floured or oiled hands.
- Place the dough ball into an oiled bowl, cover with a cloth, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.
- Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a ball. Using a scale can help ensure uniformity, which promotes even rising and baking.
- Prepare a loaf pan by greasing it and lining the bottom with parchment paper, leaving some overhang on the sides. Grease the parchment paper as well.
- Arrange the dough balls in the prepared loaf pan. Let them rise in a warm place for another 1-2 hours, until they have doubled in size and become very puffy.
- Preheat your oven to 350°F.
- Beat the egg with a tablespoon of milk to create the egg wash. Alternatively, you can use just milk or cream if preferred.
- Gently brush the egg or milk wash over the top of the risen dough, taking care not to deflate it.
- Bake in the preheated oven for 24-25 minutes, until the top is a beautiful golden brown.
- If you want a shiny, sweet finish, dissolve 1 teaspoon of sugar in 1 teaspoon of boiling water to make a simple syrup. Brush this syrup over the top of the bread immediately after it comes out of the oven.