Elevate your sandwiches and toasts with this soft and airy sourdough sandwich bread! It has the signature tang of sourdough paired with a perfectly fluffy texture and a slightly crisp crust. This recipe is great for breakfast sandwiches, lunchtime classics, or simply enjoying with butter and jam.
Why You’ll Love This Recipe
- Soft and Airy: Perfectly tender crumb for sandwiches and toasts.
- Mild Sourdough Tang: A balanced flavor without being overpowering.
- Versatile: Great for savory or sweet applications.
- Beginner-Friendly: A straightforward process for making sourdough bread.
- No Fancy Equipment Needed: All you need is a loaf pan and a few pantry staples.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup active sourdough starter (fed and bubbly)
- 1 1/2 cups warm water (about 110°F)
- 1 tbsp honey (or sugar)
- 2 tbsp olive oil or melted butter
- 4 cups bread flour (or all-purpose flour)
- 1 1/2 tsp salt
Directions
Step 1: Activate the Starter
- In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until fully combined.
Step 2: Mix the Dough
- Add the olive oil, flour, and salt to the bowl. Mix until a shaggy dough forms.
Step 3: Knead the Dough
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
Step 4: First Rise
- Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it doubles in size.
Step 5: Shape the Dough
- Punch down the dough and turn it out onto a floured surface. Shape it into a loaf by flattening it into a rectangle, then rolling it tightly. Place it seam-side down into a greased 9×5-inch loaf pan.
Step 6: Second Rise
- Cover the loaf pan and let the dough rise for another 1-2 hours, or until it rises just above the rim of the pan.
Step 7: Bake
- Preheat your oven to 375°F (190°C). Bake the bread for 35-40 minutes, or until golden brown and the internal temperature reaches 190°F.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
- Servings: 1 loaf (about 12 slices)
- Prep Time: 20 minutes
- Rise Time: 6-8 hours
- Bake Time: 40 minutes
- Total Time: 7-9 hours
Variations
- Whole Wheat Option: Substitute up to half the flour with whole wheat flour for a heartier loaf.
- Seeded Bread: Add sunflower seeds, sesame seeds, or flaxseeds to the dough for texture.
- Sweet Twist: Mix in raisins and a dash of cinnamon for a sweet variation.
- Gluten-Free: Use a gluten-free sourdough starter and flour blend.
Storage
- Room Temperature: Store in an airtight container or bread bag at room temperature for up to 3 days.
- Freezing: Freeze individual slices or the whole loaf for up to 2 months. Thaw at room temperature before serving.
FAQs
1. Can I use an unfed sourdough starter?
For best results, use a fed and active starter. An unfed starter may not rise the dough as effectively.
2. What’s the best way to slice sourdough sandwich bread?
Use a sharp serrated knife for clean, even slices.
3. Can I speed up the rise time?
Place the dough in a warm environment (like an oven with the light on) to slightly reduce rising time.
4. Can I make this bread without a loaf pan?
Yes, shape the dough into a boule or batard and bake it on a baking sheet or in a Dutch oven.
5. How do I know if my dough has risen enough?
It should double in size during the first rise and rise just above the pan during the second.
6. Can I add herbs to the dough?
Absolutely! Fresh rosemary, thyme, or basil pairs wonderfully with sourdough.
7. Why is my crust too hard?
Cover the loaf with foil during the last 10 minutes of baking to prevent over-browning.
8. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour yields a chewier texture due to its higher protein content.
9. How do I prevent the bread from drying out?
Store it in an airtight container or wrap it tightly in plastic wrap to maintain freshness.
10. What can I serve with this bread?
It’s perfect for sandwiches, toast, or as a side to soups and salads.
Conclusion
This Sourdough Sandwich Bread is the perfect balance of soft and chewy, with a subtle tang that makes it a versatile and delicious addition to any meal. Whether used for hearty sandwiches or enjoyed simply with butter and jam, this recipe is a must-try for sourdough lovers!
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Sourdough Sandwich Bread Recipe
- Total Time: 5–6 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Take your sandwiches and toasts to the next level with this soft and fluffy Sourdough Sandwich Bread! With a slight tang and airy texture, this quick and easy sourdough bread is perfect for breakfast sandwiches or everyday snacking.
Ingredients
Dry Ingredients:
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
Wet Ingredients:
- 1/2 cup sourdough starter (active and bubbly)
- 1 1/4 cups warm water (about 100°F)
- 1/4 cup unsalted butter (softened)
Instructions
- Activate the Sourdough Starter:
- In a large mixing bowl, combine the sourdough starter, warm water, and sugar. Let it sit for 5–10 minutes until bubbles form, indicating the starter is active.
- Mix the Dough:
- Add the flour and salt to the starter mixture. Mix until the dough comes together. Knead for 5–7 minutes by hand or with a dough hook in a stand mixer, until smooth and elastic.
- Incorporate the Butter:
- Add the softened butter to the dough and knead until fully incorporated. The dough should be soft and slightly sticky.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 2–3 hours, or until doubled in size.
- Shape the Loaf:
- Punch down the dough and shape it into a loaf. Place the dough into a greased 9×5-inch loaf pan.
- Second Rise:
- Cover the loaf pan and let the dough rise for 1–1.5 hours, or until it reaches about 1 inch above the edge of the pan.
- Preheat and Bake:
- Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool and Serve:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a crispier crust, brush the top of the dough with water before baking.
- Leftovers can be stored at room temperature for up to 3 days or frozen for up to 3 months.
- Use your favorite spreads or sandwich fillings to enjoy this bread to the fullest!
- Prep Time: 20 minutes
- Rise Time: 3.5–4.5 hours
- Cook Time: 35 minutes
- Category: Breakfast, Bread
- Method: Baking
- Cuisine: Asian-Inspired
