Description
Soft sourdough milk bread bakes up fluffy, tender, and lightly sweet with a fine crumb. Perfect for sandwiches, toast, and everyday baking.
Ingredients
- 1 cup active sourdough starter
- 3 1/4 cups bread flour
- 3/4 cup whole milk warmed
- 1 large egg at room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 5 tablespoons unsalted butter softened
- Milk wash: 2 tablespoons whole milk
Instructions
- Whisk sourdough starter, milk, egg, sugar, and salt in a large bowl until smooth.
- Add bread flour and mix until a soft dough forms. Cover and rest for 20 minutes.
- Knead the dough for 6 minutes until elastic. Add butter one tablespoon at a time and knead 5 minutes more until very smooth and stretchy.
- Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise at room temperature until doubled, about 5 hours.
- Turn the dough onto a clean surface, gently deflate, and shape into a tight loaf. Place into a greased 9 by 5 inch loaf pan.
- Cover and proof until the dough rises 1 inch above the pan, about 3 hours.
- Heat the oven to 350°F. Brush the loaf gently with milk.
- Bake for 35 minutes until lightly golden and the internal temperature reaches 190°F.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
- This bread stays pillowy and moist, making it ideal for slicing, freezing, and daily use.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western