Sourdough Sandwich Bread
A soft, tender loaf with a tight crumb — perfect for sandwiches, toast, and French toast. All the sourdough flavor in a sliceable format.
Ingredients
Instructions
- 1
In a large bowl, combine the starter, warm milk, melted butter, and honey. Stir to combine.
- 2
Add the flour and salt. Mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
- 3
Place in a greased bowl, cover, and let rise at room temperature for 4-6 hours until doubled.
- 4
Punch down the dough and turn out onto a lightly floured surface.
- 5
Roll or pat into a rectangle roughly the width of your loaf pan. Starting from the short side, roll into a tight log.
- 6
Place seam-side down in a greased 9x5 inch loaf pan. Cover and refrigerate overnight.
- 7
The next morning, remove from fridge and let come to room temperature for 1-2 hours until the dough crowns about 1 inch above the rim of the pan.
- 8
Preheat oven to 375°F (190°C).
- 9
Bake for 35-40 minutes until deep golden brown and the internal temperature reaches 190°F.
- 10
Brush the top with melted butter immediately after removing from the oven.
- 11
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Baker's Tips
- •Let the bread cool completely before slicing — this allows the crumb to set up properly.
- •For a softer crust, place a kitchen towel over the loaf while it cools.
- •This bread makes incredible French toast and grilled cheese sandwiches.
- •Stays fresh for 3-4 days at room temperature stored in a bread bag or wrapped in a towel.
