Description
This Soft Sourdough Sandwich Bread recipe yields a tender, fluffy loaf perfect for all your sandwich needs. Using a combination of sourdough starter and optionally yeast for a quicker rise, this bread develops a rich flavor and soft crumb. Ideal for home bakers looking to enjoy the wholesome taste of sourdough with a simpler, no-knead approach and minimal ingredients.
Ingredients
Scale
Wet Ingredients
- 1 cup sourdough starter (fed or unfed)
- 1 cup warm water
- 2 tablespoons olive oil or melted butter
- 1 tablespoon honey or maple syrup
- 1 tablespoon milk (for brushing the top)
Dry Ingredients
- 3 cups all-purpose flour (or bread flour)
- 1 teaspoon salt
- 1 teaspoon active dry yeast (optional for quicker rise)
Instructions
- Mix starter and liquids: In a large bowl, combine warm water, honey (or maple syrup), and sourdough starter. Stir well until thoroughly mixed.
- Add oil and salt: Add olive oil (or melted butter) and salt to the starter mixture, stirring to combine evenly.
- Add flour gradually: Gradually mix in the flour, one cup at a time, stirring after each addition until a consistent dough forms.
- Add yeast (optional): If using yeast for a quicker rise, add it now and mix well to incorporate.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8 minutes, until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours or refrigerate overnight for a slower rise.
- Prepare loaf pan and preheat oven: Preheat the oven to 375°F (190°C) and grease a loaf pan to prevent sticking.
- Shape and second rise: Punch down the risen dough, shape it into a loaf, place it into the prepared pan, and let it rise for 30-60 minutes until it rises above the rim of the pan.
- Brush with milk: Brush the top of the loaf with milk to achieve a golden, appealing crust during baking.
- Bake the bread: Bake the loaf for 30-35 minutes, or until it is golden brown on top and a toothpick inserted in the center comes out clean.
- Cool the bread: Remove from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Using active dry yeast is optional; it helps speed up the rising process but can be omitted for a purely sourdough rise.
- For best flavor, refrigerate the dough overnight for a slower fermentation and deeper sourdough taste.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Brushing with milk before baking gives the crust a nice golden color, but you can also use an egg wash if preferred.
- Letting the bread cool completely before slicing helps the crumb set properly and prevents gummy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
