Soft Sourdough Sandwich Bread Loaf

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If you’re looking for the perfect everyday bread to elevate your sandwiches, toast, or morning routine, this sourdough sandwich bread loaf is the answer. With its slightly tangy flavor, pillowy texture, and soft crust, it strikes the perfect balance between rustic sourdough and classic sandwich bread.

Ingredients:

For the Dough:

  • 1 cup (240 ml) warm milk (whole milk works best)
  • ½ cup (120 ml) warm water
  • 2 tbsp (28 g) unsalted butter, softened
  • 2 tbsp (25 g) granulated sugar or honey
  • 1 cup (240 g) active sourdough starter (fed and bubbly)
  • 4 cups (480 g) bread flour (plus more as needed)
  • 1½ tsp (9 g) salt

Optional for Topping:

  • 1 tbsp butter for brushing

  • Instructions:

    1. Activate Your Starter:
      Ensure your sourdough starter is active, bubbly, and ready to use. Feed it 4–6 hours before baking if needed.
    2. Mix the Dough:
      In a large mixing bowl or stand mixer, combine warm milk, warm water, softened butter, sugar, and sourdough starter. Stir until combined.
    3. Add Dry Ingredients:
      Gradually add flour and salt. Mix until the dough comes together. Knead for 7–10 minutes by hand or 5–7 minutes in a stand mixer until the dough is smooth, soft, and slightly tacky.
    4. Bulk Fermentation:
      Place the dough in a lightly greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for 4–6 hours, or until it doubles in size. If your kitchen is cool, it may take longer.
    5. Shape the Dough:
      Lightly grease a 9×5-inch loaf pan. Punch down the dough, then shape it into a tight loaf by rolling it into a log. Place it seam-side down into the pan.
    6. Final Proof:
      Cover the loaf pan loosely and let the dough rise again for 2–4 hours, or until it has puffed up and just about reaches the top of the pan.
    7. Bake the Bread:
      Preheat your oven to 375°F (190°C). Bake the loaf for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped.
    8. Cool and Serve:
      Remove the bread from the pan and let it cool on a wire rack. For an extra-soft crust, brush the top with melted butter while warm. Let it cool completely before slicing.

    9. Tips:

      • For a slightly sweeter loaf, add an extra tablespoon of sugar or honey.
      • Store the bread in an airtight container or bread box to keep it soft for up to 4 days.

      This loaf is perfect for sandwiches, French toast, or just slathered with butter and jam. Its subtle tang from the sourdough makes it uniquely delicious while maintaining the soft texture we all love in a sandwich bread. Enjoy!

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