Description

This Soft Sourdough Sandwich Bread is fluffy, slightly tangy, and easy to slice, making it perfect for sandwiches and toast. Unlike rustic sourdough, this loaf is enriched with butter and milk, giving it a soft texture while still maintaining that signature sourdough flavor.

Ingredients

Units Scale

For the Dough:

1/2 cup (120g) active sourdough starter (fed and bubbly)

3/4 cup (180ml) warm milk (or water for a dairy-free version)

2 tbsp (30g) honey or sugar

2 3/4 cups (345g) bread flour (or all-purpose flour)

1 tsp salt

2 tbsp (30g) unsalted butter, softened (or olive oil for dairy-free)

For Topping (Optional):

1 tbsp melted butter (for brushing)

Sesame or poppy seeds (optional)

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Instructions

Step 1: Mix the Dough

In a large mixing bowl, whisk together warm milk, sourdough starter, and honey until combined.
Add flour and salt, then mix until a shaggy dough forms.
Knead in softened butter until the dough becomes smooth and elastic (8-10 minutes by hand or 5-6 minutes in a stand mixer).

Step 2: Bulk Fermentation (First Rise)

Place dough in a greased bowl, cover, and let rise at room temperature (75°F/24°C) for 6-8 hours, or until doubled in size.
- If your kitchen is cooler, this may take 8-10 hours.
- For a stronger sourdough flavor, refrigerate overnight after the bulk rise.

Step 3: Shape the Loaf

Turn the dough onto a lightly floured surface. Shape it into a tight loaf by folding the edges in and rolling it into a log.
Place into a greased 9×5-inch loaf pan, seam-side down.

Step 4: Second Rise (Proofing)

Cover loosely and let the dough rise at room temperature for 2-4 hours, or until it reaches about 1 inch above the rim of the pan.

Step 5: Bake

Preheat oven to 375°F (190°C).
Bake for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped.
(Optional) Brush with melted butter for a soft crust.

Step 6: Cool & Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Want a Sweeter Bread? Increase honey to 3 tbsp.
Storage: Keep in an airtight container at room temperature for 3-4 days, or refrigerate for up to 1 week.
Freezing: Slice and freeze for up to 3 months. Toast or thaw at room temperature before serving.
Dairy-Free Option: Use water and olive oil instead of milk and butter.
Faster Rise Option: Add ¼ tsp instant yeast to the dough for a quicker fermentation.