Sourdough Sandwich Bread

Here’s a soft and flavorful Sourdough Sandwich Bread recipe—perfect for toast, sandwiches, or just enjoying with butter.

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Sourdough Sandwich Bread Recipe

Ingredients

• 1 cup (240 g) active sourdough starter

• 1¼ cups (300 ml) warm water

• 3 tbsp (40 g) sugar or honey

• 2 tsp salt

• 3 tbsp (45 g) unsalted butter, softened

• 4 cups (480 g) all-purpose flour (plus extra for kneading)

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Instructions

1. Mix the dough:

   • In a large bowl, combine sourdough starter, warm water, and sugar.

   • Add butter, salt, and 3 cups of flour. Mix until a sticky dough forms.

   • Gradually add remaining flour as needed for kneading.

2. Knead:

   • Knead on a floured surface for 8–10 minutes until smooth and elastic.

   • Dough should be slightly tacky but manageable.

3. First rise:

   • Place dough in a greased bowl, cover, and let it rise 4–6 hours at room temperature (or overnight in the fridge for a slower, tangier flavor).

4. Shape the loaf:

   • Punch down the dough, shape into a loaf, and place in a greased 9×5-inch loaf pan.

5. Second rise:

   • Cover and let it rise 2–3 hours until puffy and slightly above the edge of the pan.

6. Bake:

   • Preheat oven to 375°F (190°C).

   • Bake for 30–35 minutes until golden brown and sounds hollow when tapped.

   • Optional: Brush the top with melted butter for a soft crust.

7. Cool:

   • Let the bread cool completely on a wire rack before slicing.

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💡 Tips:

• For a softer crust, cover the loaf loosely with foil after 15 minutes of baking.

• Use whole wheat or rye flour for part of the flour to add flavor and nutrition.

• Sourdough bread improves in flavor if left to rest a day before slicing.

If you want, I can also give a quick no-knead sourdough sandwich bread version that’s super easy but still fluffy and soft.

Do you want me to share that version?