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Soft Sourdough Sandwich Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 65 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 5 hours 55 minutes
  • Yield: 12 servings (one standard loaf)
  • Category: Bread
  • Method: Baking
  • Cuisine: Western

Description

A delightful Soft Sourdough Sandwich Bread recipe that yields a tender, flavorful loaf perfect for sandwiches and toast. This recipe blends traditional sourdough starter with optional yeast for a quicker rise, providing a soft crumb and golden crust through baking in a loaf pan. Ideal for home bakers craving wholesome bread with a subtle tang and a fluffy texture.

Ingredients

Starter Mix

  • 1 cup sourdough starter (fed or unfed)
  • 1 cup warm water
  • 1 tablespoon honey or maple syrup

Dough

  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon salt
  • 3 cups all-purpose flour (or bread flour)
  • 1 teaspoon active dry yeast (optional for quicker rise)

Finishing

  • 1 tablespoon milk (for brushing the top)

Instructions

  1. Combine Starter Ingredients: In a large bowl, mix warm water, honey (or maple syrup), and sourdough starter thoroughly to create the base liquid for the dough.
  2. Add Oils and Salt: Stir in olive oil (or melted butter) and salt to the mixture, ensuring they are well incorporated.
  3. Incorporate Flour: Gradually add the flour one cup at a time, stirring after each addition until a workable dough forms that is neither too dry nor too sticky.
  4. Add Yeast (Optional): If you prefer a quicker rise, blend in the active dry yeast at this point.
  5. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth, elastic, and slightly tacky to touch.
  6. First Proof: Place the dough in a greased bowl, cover with a damp cloth, and allow it to rise for 4-6 hours, or alternatively refrigerate overnight for a slow fermentation enhancing flavor and texture.
  7. Preheat Oven and Prepare Pan: Heat your oven to 375°F (190°C) and grease a loaf pan to prevent sticking during baking.
  8. Shape and Second Proof: Deflate the risen dough, shape it into a loaf, place it into the prepared pan, and let it rise again for 30-60 minutes until it puffs above the pan’s rim.
  9. Brush with Milk: Lightly brush the loaf’s surface with milk to promote a golden, tender crust upon baking.
  10. Bake the Bread: Place the loaf in the oven and bake for 30-35 minutes until it achieves a golden-brown color and a toothpick inserted into the center comes out clean.
  11. Cool Before Slicing: Remove the bread from the oven, allow it to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely, ensuring easy slicing and perfect texture.

Notes

  • Using active dry yeast is optional but recommended if you want to speed up the rising process.
  • Refrigerating the dough overnight enhances the flavor through slow fermentation but requires advanced planning.
  • Ensure the sourdough starter is active for best results; fed starter yields better rise and flavor.
  • Substitute honey with maple syrup for a vegan-friendly version.
  • All-purpose flour works fine, but bread flour will yield a chewier texture with better gluten development.
  • Brushing with milk gives a beautiful golden crust; substitute with plant-based milk for dairy-free baking.
  • Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://slsrecipes.com/soft-sourdough-sandwich-bread-recipe/