25+ Delicious Sour Milk Yeast Bread Recipes to Try Today

Are you ready to elevate your baking game?

Sour milk is an unsung hero in the world of baking, known for its ability to add depth of flavor, moisture, and tenderness to a variety of breads.

Whether you have leftover sour milk from your morning routine or simply want to experiment with this versatile ingredient, incorporating it into yeast bread recipes can yield delicious results.

In this article, we present over 25 creative sour milk yeast bread recipes that range from savory to sweet.

From traditional loaves to inventive rolls, each recipe harnesses the unique tanginess of sour milk, enhancing the taste and texture of the bread.

Perfect for family gatherings, cozy dinners, or simply treating yourself, these recipes are sure to impress and satisfy your baking cravings.

Let’s dive into the world of sour milk yeast breads and discover how this simple ingredient can transform your baking!

25+ Delicious Sour Milk Yeast Bread Recipes to Try Today

Baking with sour milk is not only a fantastic way to minimize waste, but it also unlocks a new dimension of flavor in your breads.

The recipes shared in this collection prove that sour milk can be used in countless ways—from hearty loaves and cheesy rolls to sweet pastries and unique combinations.

With over 25 creative ideas at your fingertips, you can easily incorporate this tangy ingredient into your baking repertoire.

So, gather your ingredients, preheat your oven, and let the delightful aroma of freshly baked sour milk yeast bread fill your home.

Tangy Buttermilk White Bread

This soft and flavorful bread uses sour milk to create a light, tender crumb that’s perfect for sandwiches, toast, or even enjoyed on its own with a bit of butter. The mild tang of the sour milk beautifully complements the yeast, resulting in a wonderfully soft loaf with a golden-brown crust.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (or buttermilk, at room temperature)
• ¼ cup warm water
• 3 tbsp sugar
• 2 tbsp melted butter
• 1 tsp salt

Instructions:

1. Prepare the Yeast: Dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes, until the mixture becomes foamy.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the sour milk, melted butter, and yeast mixture. Stir until the ingredients start coming together.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until it becomes smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
5. Shape the Loaf: Punch down the dough to release air and shape it into a loaf. Place it in a greased loaf pan, cover with the damp towel, and let it rise for another 30–45 minutes, until it’s slightly above the pan’s rim.
6. Bake: Preheat your oven to 350°F (175°C). Bake the bread for 25–30 minutes, or until the top is golden brown and sounds hollow when tapped.
7. Cool and Serve: Remove the bread from the pan and let it cool on a wire rack before slicing.

This tangy buttermilk bread is a delightful addition to any meal, with its tender crumb and deliciously soft texture. The sour milk not only adds flavor but also contributes to a beautifully moist loaf that’s perfect for a wide range of uses. Whether enjoyed with butter or used for hearty sandwiches, this bread brings comfort to the table.

Rustic Sourdough Rye Bread

This hearty, rustic bread combines sour milk with rye flour and a touch of honey, yielding a richly flavored loaf with a chewy texture and slightly tangy undertones. Perfect for pairing with soups or cheeses, this rye bread is a wholesome choice with a delicious, earthy flavor.

Ingredients:

• 3 cups rye flour
• 1 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (at room temperature)
• ¼ cup warm water
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp salt

Instructions:

1. Activate the Yeast: Dissolve the yeast in warm water with a tablespoon of honey, letting it sit for 5 minutes until it’s foamy.
2. Combine Ingredients: In a large mixing bowl, mix the rye flour, all-purpose flour, and salt. Add the sour milk, olive oil, and the yeast mixture.
3. Mix and Knead: Stir the ingredients together, then knead on a floured surface for 10–12 minutes. The dough will be slightly sticky due to the rye flour, but knead until it’s elastic and smooth.
4. First Rise: Place the dough in an oiled bowl, cover, and let rise for 1–1.5 hours until it doubles in size.
5. Shape and Proof: Punch down the dough, shape it into a round loaf, and place it on a parchment-lined baking sheet. Cover and let it rise for another 30 minutes.
6. Bake: Preheat the oven to 375°F (190°C). Score the top of the loaf with a sharp knife and bake for 30–35 minutes, or until the crust is golden and sounds hollow when tapped.
7. Cool and Serve: Let the bread cool on a wire rack before slicing.

This rustic rye bread delivers a deeply satisfying, earthy flavor enhanced by the subtle tang from the sour milk. The combination of rye and honey creates a unique balance of sweetness and tartness, making it ideal for pairing with savory spreads or as an accompaniment to meals.

Fluffy Sour Milk Dinner Rolls

These soft, pillowy dinner rolls are enriched with sour milk, which gives them an extra tenderness and slight tang that makes them addictive. Easy to make and perfect for family gatherings, these rolls are a hit at any meal.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (warm)
• ¼ cup sugar
• 4 tbsp melted butter
• 1 large egg
• 1 tsp salt

Instructions:

1. Proof the Yeast: In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes until it becomes foamy.
2. Combine Ingredients: In a large bowl, combine the flour and salt. Create a well in the center and add the sour milk, melted butter, egg, and yeast mixture. Stir until a soft dough forms.
3. Knead the Dough: Knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
5. Shape the Rolls: Punch down the dough and divide it into 12 equal portions. Shape each piece into a ball and place on a greased baking sheet.
6. Second Rise: Cover and let the rolls rise for another 30 minutes, or until they’ve doubled in size.
7. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 15–18 minutes, until they’re golden brown.
8. Serve Warm: Brush the tops with melted butter and enjoy the rolls warm.

These fluffy dinner rolls are the perfect addition to any meal, with a hint of tang from the sour milk that keeps them soft and flavorful. Their light texture and golden crust make them a crowd-pleaser that’s sure to disappear quickly from the dinner table. Perfect with butter, jam, or simply on their own, they’re sure to be a family favorite.

Honey Wheat Sour Milk Bread

This wholesome honey wheat bread combines the earthy flavor of whole wheat with the sweetness of honey and the slight tang of sour milk. It’s nutritious and has a soft, fluffy texture, perfect for sandwiches or as toast with a drizzle of extra honey.

Ingredients:

• 2 cups whole wheat flour
• 1 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ¼ cup sour milk (at room temperature)
• ¼ cup honey
• 2 tbsp melted butter
• 1 tsp salt

Instructions:

1. Activate the Yeast: Dissolve the yeast and honey in a small bowl with warm water, letting it sit for 5 minutes until foamy.
2. Combine Ingredients: In a large mixing bowl, combine both flours and salt. Add the sour milk, melted butter, and yeast mixture. Stir to combine.
3. Knead the Dough: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours, until doubled.
5. Shape the Loaf: Punch down the dough, shape it into a loaf, and place in a greased loaf pan. Cover and let rise for another 30 minutes.
6. Bake: Preheat the oven to 350°F (175°C) and bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.
7. Cool and Serve: Let the loaf cool on a wire rack before slicing.

This honey wheat bread strikes the perfect balance between hearty and soft, with just the right touch of sweetness. The sour milk helps to keep the bread moist and flavorful, making it a nutritious choice that’s delicious with both sweet and savory spreads.

Garlic and Herb Focaccia with Sour Milk

This Italian-inspired focaccia is flavored with garlic and fresh herbs, elevated by the slight acidity of sour milk, which keeps the bread incredibly soft inside while the outside crisps up beautifully. Ideal as a snack or side, this focaccia has a lovely aromatic profile that’s hard to resist.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (warm)
• ¼ cup olive oil (plus more for topping)
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 cloves garlic, minced
• Coarse salt and fresh herbs for garnish

Instructions:

1. Activate the Yeast: Mix yeast, sugar, and warm water in a bowl. Let sit for 5 minutes until foamy.
2. Combine Ingredients: In a large bowl, mix flour, salt, and herbs. Add sour milk, olive oil, and the yeast mixture. Stir until the dough comes together.
3. Knead the Dough: Knead the dough for 8–10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
5. Prepare the Pan: Grease a baking sheet with olive oil. Stretch the dough to fit, then dimple the surface with your fingers.
6. Add Toppings and Bake: Drizzle olive oil on top, sprinkle with minced garlic, coarse salt, and extra herbs. Preheat the oven to 400°F (200°C) and bake for 20–25 minutes, until golden brown.
7. Cool and Serve: Let it cool slightly before slicing and serving.

This garlic and herb focaccia offers a beautifully crispy crust and tender crumb with each bite. The sour milk enhances the flavor and moisture, making it a wonderful choice for dipping in olive oil or serving as a flavorful base for sandwiches.

Soft Cinnamon Raisin Swirl Bread with Sour Milk

This delightful cinnamon raisin bread has a soft, fluffy texture with a beautifully swirled interior full of cinnamon flavor and sweet raisins. The sour milk not only softens the dough but also adds a depth of flavor that makes each slice irresistible.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (warm)
• ¼ cup sugar (plus 2 tbsp for filling)
• 3 tbsp melted butter
• 1 tsp salt
• 1 cup raisins
• 2 tsp ground cinnamon

Instructions:

1. Activate the Yeast: Combine yeast and sugar in warm water. Let it sit for 5 minutes, until foamy.
2. Combine Ingredients: In a large bowl, mix flour and salt. Add sour milk, melted butter, and yeast mixture. Stir until dough comes together.
3. Add Raisins and Knead: Knead the dough for about 10 minutes, gradually adding raisins until fully incorporated.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled.
5. Shape and Add Filling: Punch down the dough, roll it into a rectangle, and sprinkle with the remaining sugar and cinnamon. Roll up tightly and place in a greased loaf pan.
6. Second Rise: Cover and let it rise for another 30 minutes.
7. Bake: Preheat oven to 350°F (175°C) and bake for 30–35 minutes until golden brown.
8. Cool and Slice: Let it cool on a rack before slicing to reveal the cinnamon swirl.

This soft, fragrant cinnamon raisin bread brings the perfect amount of sweetness to any breakfast or snack. The sour milk gives it a moist, tender crumb that balances beautifully with the cinnamon and raisins. Enjoy it toasted with a bit of butter, or make it into indulgent French toast!

Savory Cheese and Chive Bread

This cheesy, savory bread is bursting with flavor thanks to the combination of tangy sour milk, sharp cheese, and fresh chives. It’s a perfect side for soups and salads or enjoyed on its own with butter, making it an ideal choice for gatherings or a cozy dinner.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (at room temperature)
• 1 cup shredded sharp cheddar cheese
• ¼ cup chopped fresh chives (or green onions)
• 2 tbsp melted butter
• 1 tbsp sugar
• 1 tsp salt

Instructions:

1. Activate the Yeast: In a small bowl, dissolve the sugar in warm water, add the yeast, and let it sit for about 5 minutes until foamy.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the sour milk, melted butter, yeast mixture, cheese, and chives. Stir until a soft dough forms.
3. Knead the Dough: Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1–1.5 hours, until doubled in size.
5. Shape the Loaf: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for another 30–45 minutes.
6. Bake: Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and sounds hollow when tapped.
7. Cool and Serve: Allow the bread to cool on a wire rack before slicing.

This savory cheese and chive bread combines the richness of cheese with the subtle tang of sour milk, resulting in a delightful, aromatic loaf. Perfect for enhancing a meal or enjoyed as a snack, this bread is a great way to add a burst of flavor to your table, making it a sure favorite among family and friends.

Sweet Potato and Sour Milk Bread

This unique bread features the natural sweetness of sweet potatoes combined with the tanginess of sour milk, resulting in a moist and flavorful loaf that’s both nutritious and delicious. It’s perfect for breakfast or as a hearty side dish.

Ingredients:

• 2 cups mashed sweet potatoes (cooked and cooled)
• 2 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (warm)
• ¼ cup sugar
• 3 tbsp melted butter
• 1 tsp salt
• 1 tsp ground cinnamon (optional)

Instructions:

1. Prepare the Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Allow it to sit for 5 minutes until foamy.
2. Mix Ingredients: In a large bowl, combine the mashed sweet potatoes, sour milk, melted butter, and salt. Mix until smooth. Add the yeast mixture and stir well.
3. Add Flour: Gradually add the flour, mixing until a soft dough forms. You can add cinnamon for extra flavor.
4. Knead the Dough: Knead on a floured surface for about 8–10 minutes until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm area for 1–1.5 hours, until doubled in size.
6. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for another 30–45 minutes.
7. Bake: Preheat the oven to 350°F (175°C). Bake for 30–35 minutes until golden brown and sounds hollow when tapped.
8. Cool and Serve: Cool the loaf on a wire rack before slicing.

This sweet potato and sour milk bread offers a delightful combination of flavors and textures. The natural sweetness of the sweet potatoes paired with the slight acidity of sour milk creates a moist and tender loaf, making it perfect for any meal or as a nutritious snack. It’s a wonderful way to incorporate more vegetables into your diet while enjoying a delicious homemade bread!

Pumpkin Spice Sour Milk Muffins

These moist and flavorful muffins are made with pumpkin puree and spiced with warm fall spices, all enhanced by the tang of sour milk. They are perfect for breakfast or a snack, offering a comforting taste that’s sure to please everyone.

Ingredients:

• 2 cups all-purpose flour
• 1 cup pumpkin puree (canned or fresh)
• 1 cup sour milk
• ½ cup sugar
• ¼ cup vegetable oil
• 1 packet (2 ¼ tsp) baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 large eggs

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients: In another bowl, mix the pumpkin puree, sour milk, sugar, vegetable oil, and eggs until well combined.
4. Combine Mixtures: Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
5. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about 2/3 full.
6. Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

These pumpkin spice sour milk muffins are a delightful way to enjoy the flavors of fall. The combination of pumpkin, warm spices, and tangy sour milk results in a moist and tender muffin that’s perfect for breakfast or an afternoon snack. Serve them warm with a pat of butter or enjoy them on their own for a comforting treat any time of year!

Sun-Dried Tomato and Olive Bread

This Mediterranean-inspired bread is filled with sun-dried tomatoes and olives, creating a delightful savory flavor profile. The addition of sour milk adds moisture and a slight tang, making this bread perfect for sandwiches, antipasto platters, or served alongside soups and salads.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (at room temperature)
• ½ cup chopped sun-dried tomatoes (oil-packed for best flavor)
• ½ cup chopped black olives (pitted)
• 2 tbsp olive oil
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp dried oregano (optional)

Instructions:

1. Activate the Yeast: In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5 minutes until foamy.
2. Combine Ingredients: In a large mixing bowl, combine flour, salt, and oregano. Make a well in the center and add the sour milk, olive oil, and the yeast mixture.
3. Mix the Dough: Stir until the dough begins to come together. Fold in the sun-dried tomatoes and olives.
4. Knead the Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until it is smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
6. Shape the Loaf: Punch down the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet and cover it for another 30 minutes.
7. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 25–30 minutes, until golden brown and sounds hollow when tapped.
8. Cool and Serve: Let the bread cool on a wire rack before slicing.

This sun-dried tomato and olive bread is a flavorful addition to any meal. The savory ingredients paired with the tangy sour milk create a loaf that is both delicious and visually appealing. Serve it with cheese, cured meats, or as part of a picnic spread, and watch it disappear!

Whole Wheat Oatmeal Bread with Sour Milk

This wholesome oatmeal bread is made with whole wheat flour and oats, creating a hearty loaf that’s rich in flavor and nutrition. The sour milk helps to tenderize the dough while enhancing its taste, making it a great choice for breakfast toast or sandwiches.

Ingredients:

• 2 cups whole wheat flour
• 1 cup rolled oats
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (warm)
• ¼ cup honey or maple syrup
• 3 tbsp melted butter
• 1 tsp salt
• 1 cup warm water

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, honey, and yeast. Allow it to sit for 5–10 minutes until foamy.
2. Combine Ingredients: In a large mixing bowl, mix the whole wheat flour, rolled oats, and salt. Add the sour milk, melted butter, and yeast mixture, stirring until combined.
3. Knead the Dough: Knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.
5. Shape the Loaf: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for an additional 30–45 minutes.
6. Bake: Preheat the oven to 350°F (175°C) and bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.
7. Cool and Serve: Remove the bread from the pan and cool on a wire rack before slicing.

This whole wheat oatmeal bread is not only nutritious but also incredibly satisfying. The combination of whole grains and oats provides a great texture and flavor, while the sour milk keeps it moist and tender. It’s perfect for toast with jam, sandwiches, or simply enjoyed warm with butter!

Apple Cinnamon Sour Milk Roll-Ups

These sweet roll-ups are filled with cinnamon-spiced apples and topped with a glaze, making them a delicious breakfast treat or dessert. The sour milk helps create a soft, fluffy dough that wraps around the apple filling, resulting in a delightful pastry everyone will love.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (warm)
• ¼ cup sugar (plus extra for filling)
• 3 tbsp melted butter
• 1 tsp salt
• 1 tsp ground cinnamon
• 2 cups peeled and chopped apples (such as Granny Smith)
• 1 tbsp lemon juice (optional)
• 1 cup powdered sugar (for glaze)
• 2–3 tbsp milk (for glaze)

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Mix the Dough: In a large bowl, combine flour and salt. Add sour milk, melted butter, and yeast mixture. Stir until a soft dough forms.
3. Knead the Dough: Knead the dough on a floured surface for about 8–10 minutes until smooth.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
5. Prepare the Filling: In a bowl, combine chopped apples with lemon juice, sugar, and cinnamon.
6. Roll Out the Dough: Punch down the dough, roll it out into a rectangle, and sprinkle the apple mixture evenly over it.
7. Shape the Rolls: Roll up the dough tightly and slice it into 1-inch pieces. Place in a greased baking dish and let rise for another 30 minutes.
8. Bake: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes until golden brown.
9. Glaze and Serve: Mix powdered sugar and milk for the glaze and drizzle over warm rolls. Serve warm.

These apple cinnamon sour milk roll-ups are a delightful twist on traditional cinnamon rolls, with the added sweetness and tartness from apples. The sour milk enhances the dough’s texture, making it incredibly soft and fluffy. Perfect for breakfast, brunch, or as a dessert, these roll-ups are sure to be a hit at any gathering!

Cheddar Jalapeño Sour Milk Cornbread

This spicy, cheesy cornbread combines the rich flavor of sharp cheddar with the heat of jalapeños, all brought together with the tanginess of sour milk. It’s a great side dish for barbecues, chili, or any meal that needs a kick!

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (warm)
• 1 cup shredded sharp cheddar cheese
• ½ cup diced jalapeños (fresh or pickled)
• ¼ cup sugar
• 2 eggs
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda

Instructions:

1. Activate the Yeast: In a bowl, combine warm water and sugar, sprinkle the yeast on top, and let sit for 5–10 minutes until foamy.
2. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. Combine Ingredients: In another bowl, mix sour milk, eggs, and the yeast mixture. Add the shredded cheese and diced jalapeños, stirring to combine.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
5. Prepare for Baking: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet.
6. Bake: Pour the batter into the prepared dish and smooth the top. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the cornbread to cool slightly before cutting into squares and serving.

This cheddar jalapeño cornbread is the perfect blend of spice and cheesy goodness, enhanced by the tang of sour milk, which gives it a moist and tender crumb. Serve it warm alongside your favorite chili or barbecue for a delightful addition to any meal!

Orange and Cranberry Sour Milk Bread

Brighten up your breakfast or tea time with this fragrant orange and cranberry bread. The zesty orange pairs beautifully with tart cranberries, and the sour milk adds moisture and a touch of richness to the dough, making it a perfect treat any time of day.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (warm)
• ¾ cup sugar
• 1 cup dried cranberries
• Zest of 1 large orange
• ¼ cup fresh orange juice
• 1 tsp salt
• 1 tsp baking powder
• 2 large eggs

Instructions:

1. Activate the Yeast: In a bowl, dissolve sugar in warm water, sprinkle yeast on top, and let sit until foamy, about 5–10 minutes.
2. Mix Dry Ingredients: In a large bowl, combine flour, salt, and baking powder.
3. Combine Wet Ingredients: In another bowl, mix sour milk, eggs, orange juice, and orange zest until well combined.
4. Combine Mixtures: Add the wet mixture to the dry ingredients and stir until just combined. Fold in the dried cranberries.
5. Knead the Dough: Turn the dough out onto a floured surface and knead gently for about 5 minutes until it becomes smooth.
6. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm area for 1–1.5 hours, until doubled in size.
7. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for another 30–45 minutes.
8. Bake: Preheat your oven to 350°F (175°C) and bake for 30–35 minutes until golden and a toothpick inserted into the center comes out clean.
9. Cool and Serve: Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

This orange and cranberry sour milk bread is a refreshing twist on traditional bread recipes. The bright flavors of orange and the tartness of cranberries create a delightful balance, making it perfect for breakfast or as a snack. Enjoy it toasted with butter or alongside a cup of tea for a delightful treat!

Rustic Rye Bread with Sour Milk

This hearty rustic rye bread is perfect for those who enjoy a denser loaf with a deep, rich flavor. The sour milk adds tenderness and moisture, while the rye flour gives it a distinctive taste that pairs beautifully with hearty cheeses, cured meats, or simply butter.

Ingredients:

• 2 cups rye flour
• 1 cup all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup sour milk (warm)
• ¼ cup molasses
• 1 tsp salt
• 1 tsp caraway seeds (optional)
• 1 tbsp sugar
• 2 tbsp vegetable oil

Instructions:

1. Activate the Yeast: In a small bowl, dissolve sugar in warm water, then sprinkle yeast on top. Let sit until foamy, about 5–10 minutes.
2. Combine Dry Ingredients: In a large bowl, mix rye flour, all-purpose flour, salt, and caraway seeds if using.
3. Mix Wet Ingredients: In another bowl, combine sour milk, molasses, and vegetable oil. Stir to combine.
4. Combine Mixtures: Add the wet mixture to the dry ingredients, mixing until a sticky dough forms.
5. Knead the Dough: Turn the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth.
6. First Rise: Place the dough in a greased bowl, cover, and let it rise for about 1–1.5 hours until doubled.
7. Shape the Loaf: Punch down the dough, shape it into a round loaf, and place it on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes.
8. Bake: Preheat your oven to 375°F (190°C) and bake for 30–35 minutes until the crust is deep brown and sounds hollow when tapped.
9. Cool and Serve: Let the bread cool on a wire rack before slicing.

This rustic rye bread offers a robust flavor and a chewy texture that pairs wonderfully with various toppings. The sour milk keeps it moist and enhances the bread’s overall depth, making it an ideal companion for hearty soups or a satisfying sandwich base. Enjoy the wholesome goodness of this nutritious loaf!

Note: More recipes are coming soon!