Sour milk isn't always a bad thing; it's actually a decent thing when you're baking. Take, for instance, chocolate cake recipes that call for buttermilk or sour milk, and then people swoon over them. I rest my case.
I didn't have sour milk, just a couple of extra gallons hanging around the fridge the night before the milkman was to deliver. So, wanting to burn through a little milk, I decided to see how sour milk worked in a white bread loaf. I assure you, you do want to try this. It's light, it has a tiny tang to it, and it's pretty on top of all of that!
SOUR MILK BREAD
1-1/4 cup warm sour milk
3 tsp or 6 tsp yeast*
4 cups flour
1 tbsp honey
2 tsp salt
2 tbsp butter, cut in small chunks
Warm the milk to about 120F, and add 1 tbsp lemon juice or vinegar to sour it; let it sit for 5 minutes. Sprinkle the yeast over the milk in either your bread machine pan or mixing bowl, then add the flour and remaining ingredients. Let it mix in the bread machine for the first cycle, or mix and knead according to these directions. Form into two loaves in well greased or oiled loaf pans, and brush the top of each loaf with plain milk. Let them rise until at least doubled in size. Bake at 350F for glass pans or 375F for metal pans for about 25 minutes, or until the desired degree of brownness is achieved. Makes 2 loaves.
As a reminder, I list 3 teaspoons of yeast for people who have time to wait for their bread to rise, and 6 teaspoons to make the process go faster - under an hour. Can you guess which category I'm in?
Hope you all have a wonderful weekend. We're supposed to have 40 degrees and rain all weekend; why couldn't that wait until Monday?