Sourdough Sandwich Bread

Here’s a soft, sliceable Sourdough Sandwich Bread—perfect for toast, grilled cheese, or school-lunch sandwiches 🍞✨
(This is a mild, fluffy loaf, not a crusty artisan one.)

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Sourdough Sandwich Bread (1 loaf)

Ingredients

• 1 cup active sourdough starter (fed, bubbly)

• ¾ cup warm milk or water

• 2 tablespoons honey or sugar

• 2 tablespoons butter or oil, softened

• 1½ teaspoons salt

• 3½–4 cups bread flour (or all-purpose)

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Instructions

1. Mix dough

   • In a large bowl, mix starter, milk, honey, butter, and salt.

   • Add flour 1 cup at a time until a soft dough forms.

2. Knead

   • Knead by hand 8–10 minutes (or 5–6 minutes with mixer) until smooth and elastic.

3. First rise

   • Place dough in a greased bowl, cover, and let rise 4–6 hours at room temp until doubled.

4. Shape

   • Gently deflate dough.

   • Shape into a loaf and place in a greased 9×5-inch loaf pan.

5. Second rise

   • Cover and let rise 2–4 hours, until dough rises just above the pan edge.

6. Bake

   • Preheat oven to 375°F (190°C).

   • Bake 35–40 minutes, until golden brown and sounds hollow when tapped.

7. Cool

   • Brush top with butter (optional).

   • Cool completely before slicing.

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Tips for perfect sandwich bread

• For extra soft bread, use milk instead of water.

• Don’t over-proof the second rise or the loaf may collapse.

• Store wrapped at room temp 2–3 days or freeze slices.

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If you want, I can give you a same-day sourdough sandwich bread, a whole-wheat version, or a super-soft Pullman-style loaf 😊