A few months ago, my husband and I went to a freezerside for the first time, and I was really excited to try out my first milk bread, a recipe from the blog Bread Lovers at Home.

The ingredients were fairly simple, and my husband was really interested in trying it.

I had some bread leftover from last week’s dinner, so I figured I’d share it with you guys.

But this is no bread that will be a meal for the faint of heart.

For this bread, I used 2 cups (1 stick) butter and 1/2 cup sour cream.

I cut the butter into cubes, and used a mixer to combine the butter and sour cream, then used a spatula to fold the butter mixture into the bread.

It was quite a challenging task, but it was definitely worth it.

My husband loved the sour cream-based version, and his taste buds were blown away.

The combination of butter and cream makes the bread taste delicious, and the texture is so light that it’s not hard to keep it in the refrigerator.

You can make it ahead of time and freeze it for a later use.

I made the recipe for this recipe using a loaf pan and a small saucepan.

If you’re going to be using a large pan for this, be sure to cut the loaf into the pan before making it.

Also, if you’re using a smaller pan for the bread, make sure that the bread is covered when you bake it.

The bread will continue to thicken up as it cools.

This is a perfect bread for entertaining or for use as a quick breakfast or lunch snack.

It’s super easy to make, and if you have leftover bread, it will keep well in the freezer for up to 3 days.

It can also be frozen for use later.

You don’t have to refrigerate the bread for longer than 2 weeks, though.

It will thicken in the fridge for up a few days, then thaw and bake again.

This bread also freezes well.

The recipe comes together in about 10 minutes.

You’ll need a loaf that’s at least 6 inches (18cm) by 6 inches or so, and you’ll also need a saucepan, a spatulas and a fork.

If it’s too small for your pan, just add more butter and add some more sour cream to the pan and mix it together until the bread forms a dough ball.

You could also use a cookie scoop.

You can make this recipe ahead oftime and freeze the bread up to 2 weeks in advance.

Just make sure you refrigerate it for up the next 2 weeks.

Ingredients for a milk bread: 1 cup (1/2 stick) unsalted butter, softened 2 cups sour cream 1 cup all-purpose flour 1 cup granulated sugar 1 egg, beaten 1 1/4 teaspoons baking soda 2 tablespoons baking powder 2 teaspoons salt 1 1 1 /2 teaspoons freshly ground black pepper, to taste (for dusting) 2 teaspoons baking powder, ground (optional) 1 1 tablespoon honey 2 teaspoons vanilla extract Directions: 1.

Preheat oven to 350 degrees F (190 degrees C).


Place a baking sheet in the center of the oven, and pour butter and the sour Cream mixture into it. 3.

Spread the flour mixture in a single layer on the baking sheet, and press it into the butter.


Repeat with the sour milk mixture.


Bake for 10 minutes, then take off the oven and let cool.


Transfer the bread to a serving dish.


Let cool completely before slicing and serving.


Store in the airtight container in the dishwasher for up 30 minutes.


Notes: This recipe is great for a quick lunch snack or dinner, or for breakfast or brunch.

I used this bread for breakfast, but you could also freeze it in a loaf for up an hour or so.

You might want to freeze it to reheat later.

It stays great in the microwave.