Sourdough Sandwich Bread

Ingredients

• 1 cup (240g) active sourdough starter (fed and bubbly)
• ¾ cup (180g) warm milk or water
• 2 tablespoons honey or sugar
• 3 tablespoons unsalted butter, softened (or oil)
• 1 large egg (optional, for a richer loaf)
• 3 cups (360g) bread flour or all-purpose flour
• 1½ teaspoons salt

Equipment

• Large mixing bowl
• Measuring cups or kitchen scale
• Loaf pan (9×5 inch)
• Clean kitchen towel or plastic cover
• Mixing spoon or dough hook

Instructions

1. Prepare the Dough

1. Add the active sourdough starter, warm milk, honey, butter, and egg (if using) to a large bowl.
2. Mix until combined.
3. Add the flour and salt.
4. Stir until a rough dough forms.
5. Cover and let the dough rest for 30 minutes.

2. Knead the Dough

1. Knead the dough by hand for 8–10 minutes, or use a mixer for about 5–6 minutes.
2. The dough should become smooth, soft, and slightly stretchy.
3. If the dough feels too sticky, add a small amount of flour. Avoid adding too much, as a softer dough creates a lighter loaf.

3. First Rise (Bulk Fermentation)

1. Place the dough in a lightly greased bowl.
2. Cover and let it rise at room temperature for 4–8 hours.
3. The dough is ready when it has increased in size and looks puffy.

The rising time depends on the strength of your starter and room temperature.

4. Shape the Loaf

1. Transfer the dough to a lightly floured surface.
2. Gently press it into a rectangle.
3. Roll the dough tightly into a loaf shape.
4. Place it into a greased 9×5-inch loaf pan.

5. Second Rise

1. Cover the loaf pan with a towel or plastic wrap.
2. Let it rise for 2–4 hours until the dough reaches about 1 inch above the rim of the pan.

6. Bake the Bread

1. Preheat the oven to 375°F (190°C).
2. Bake for 35–45 minutes until the top is golden brown.
3. If the top browns too quickly, cover it loosely with foil.
4. Remove from the oven and brush the crust with butter for a softer finish.

7. Cool and Slice

1. Remove the bread from the pan.
2. Allow it to cool completely on a wire rack before slicing.
3. Store in an airtight container or bread bag.

Storage Tips

• Store at room temperature for up to 3–4 days.
• Freeze slices for longer storage.
• Toast slices directly from frozen when needed.

Helpful Tips for Perfect Sourdough Sandwich Bread

• Use an active starter that doubles in size after feeding.
• Do not rush fermentation; slow rising develops better flavor.
• For extra soft bread, use milk and butter instead of water and oil.
• Add seeds, herbs, or cheese for different variations.
• Slice only after cooling to prevent a gummy texture.

This soft sourdough sandwich bread is a great everyday loaf with the benefits of natural fermentation and the comfort of classic homemade bread.