Soft Sourdough Sandwich Bread Recipe
My go-to, everyday recipe for a soft and buttery sourdough sandwich loaf.
Equipment
- 1 Bread Pan
Ingredients
- 1 cup active, bubbly sourdough starter
- ¾ cup warm water
- ¼ cup salted butter melted
- 1 tbsp honey
- 1½ tsp salt
- 2-2½ cups all-purpose flour
Instructions
- Combine sourdough starter and warm water in a large mixing bowl.
- Add melted butter, honey, and salt. Mix in one cup of flour by hand or on low speed with a stand mixer. Continue to add flour ½ cup at a time until dough is just slightly sticky but pulls away from the sides of the bowl.
- Allow the dough to ferment in the refrigerator for 8-12 hours or on the counter top for 4-6 hours. Cover with a damp towel for best results.
- After fermenting, shape dough into a loaf and place in greased pan. Allow to double in size, takes about three-five hours. (Heat causes bread to rise so if you are having trouble getting it to rise you can heat your oven, turn it off, let it slightly cool, then place the bread in it to rise.) Cover the dough with a wet towel to keep the top of bread from getting dried out.
- After dough has doubled, bake at 350℉ for 25-30 minutes or until top is golden brown.