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This easy sourdough sandwich bread recipe makes a delicious loaf of homemade bread that is soft, fluffy and perfect for sandwiches and toast. All you need is an active starter, a few simple ingredients and a loaf pan.
Why you’ll love this easy sandwich bread!
This easy recipe for sourdough sandwich bread can be made in one day. Plus, it’s all natural, without any strange ingredients, and no special equipment is needed.
It’s easier to make than regular sourdough bread and very beginner friendly. And the taste? So good! My kids ask me to make this weekly now, as they say this is SO much better than store bought bread!
For more sourdough recipes, try this easy same day bread. You may also like my Paska or Nut Roll.
Ingredient Notes
Here’s what you need. Full amounts are in the printable recipe card below.
- Active sourdough starter — It should be fed about 8 hours before and be nice and bubbly.
- Water — I use filtered lukewarm water, not hot water, to help the dough rise a little faster.
- Bread flour — all-purpose flour also works.
- Honey — adds a touch of sweetness
- Melted butter — adds flavor and helps the bread stay soft
- Sea salt — or kosher salt
How to Make Sourdough Sandwich Bread
First, stir the starter and water together in a large bowl until the starter is dissolved, then stir in the honey and butter. Add the flour and salt, and mix until you get a shaggy dough.
Cover the bowl with a lid or plastic wrap, and let the dough sit for an hour. Then, start your stretch and folds — helps develop the gluten. Pick up one side of the dough, and stretch it over the dough ball. Then, give the bowl a quarter turn, and fold the dough over again until all sides of the dough are folded. Repeat the process after 30 minutes and again after another 30 minutes. The dough should get firmer each time.
First Rise and Shaping
The first rise, or bulk rise or bulk fermentation, begins next. In the summer or in a warm house, it can take as little as 2 hours. I like to place the dough in the oven on the proof setting to help speed things along. When the dough has nearly doubled in bulk and the temperature is around 78 degrees F, it is done. You may also see small bubbles on the bottom of the dough and larger ones start to form on the top.
Lightly shape the dough into a rectangle, and pat the surface to flatten any bubbles. We don’t want large bubbles in a sandwich loaf or the fillings may run out! Roll the dough up, pinch ends, and tuck the ends under.
Second Rise and Baking
Place the dough in a buttered loaf pan. I use a standard 8×5 pan. Let it rise again until the dough is at or slightly over the top of the pan. Then, bake for 35-40 minutes or until the top is golden brown and the loaf sounds hollow when tapped. I like to rub a little butter over the top for extra flavor!
Recipe Tips
This recipe uses cups, not a scale, so you want to be accurate with measurements. Use a liquid measuring cup for the water. Scoop up the flour into a dry measuring cup, and use the back of a knife to scrape off excess flour.
Temperature and humidity will affect the dough. It will ferment faster on a warm day, so be careful not to let it over ferment. On a cold day, it will take longer.
If the dough is sticky, wet your fingers so the dough won’t stick. If the dough is too wet, you can add a tiny bit of flour.
Let the bread rest for an hour or two before slicing.
Storage
Store leftover slices of bread in an airtight container at room temperature. Or wrap the remaining loaf in plastic wrap and aluminum foil. It should stay fresh for 3-4 days — our bread never lasts that long! You can also freeze the bread for up to 3 months for best taste.
Easy Sourdough Sandwich Bread
Equipment
- 1 loaf pan 10×5
Ingredients
- 1 cup active sourdough starter
- 1 ¼ cups warm water
- 2 tablespoons honey
- 2 tablespoons melted butter
- 3 ¼ cups bread flour
- 2 teaspoons sea salt
Instructions
- Add the starter to a large mixing bowl
- Add water, and stir until starter is mostly dissolved, then stir in melted butter and honey
- Add flour, 1 cup at a time, then add salt, and stir until a shaggy dough forms. I like to mix with my hands for a bit to get a feel for the dough
- Cover, and let rest for 1 hour in a warm place
- Start the stretch and folds by lifting up one end of the dough and and stretching it over to the other side. Rotate the bowl a quarter turn, and do another stretch and fold. Rotate, stretch and fold 2 more times, until all 4 sides have been stretched.
- Allow to rest 30 minutes, then do another set of stretch and folds, and repeat process 1-2 more times until the dough is stiff and holds its shape after folding
- Cover, and allow to rest in a warm place until the dough is nearly double in size, the internal temperature is 77-78℉, has a smooth, shiny appearance and bubbles on the bottom of the dough.
- Turn the dough out onto a lightly floured surface, and gently stretch into a rectangle
- Pat the dough down with your hands to flatten any large bubbles
- Starting at the short end, roll the dough up, pinch the ends, then tuck ends underneath
- Place into a 10×5 buttered loaf pan, cover, and let rise for 1-2 hours in a warm place until dough has doubled and risen to the top of the pan
- Preheat oven to 375℉, then place pan on center rack, and bake for 35-40 minutes or until golden brown. The loaf should sound hollow when tapped and the temperature should be around 207-209℉
- Butter the top of the loaf (if desired), then allow to cool slightly. Transfer to a wire rack and cool completely
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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