Introduction

Soft sourdough sandwich bread offers a tender crumb and a mild tang, perfect for sandwiches or toast. This easy recipe guides you through a simple process to bake two delicious loaves with just a few ingredients.

Soft Sourdough Sandwich Bread Recipe - Recipe Image

Ingredients

1 cup active sourdough starter
1 cup water (or milk or buttermilk)
1 1/2 cups flour
2 tbsp fat (butter, oil, melted coconut oil, beef tallow, or 1 egg)
2 tbsp sweetener (honey or sugar)
2 tsp salt
1 1/2 cups milk or buttermilk (warm is best if your house is cool)
4 1/2 – 5 1/2 cups all-purpose or bread flour

Instructions

Step 1: Feed your sourdough starter by adding about 1 cup flour and 2/3 cup warm water to 1/4 cup starter. Let it sit at room temperature until it is active and has risen.
Step 2: In a stand mixer bowl, combine 1 cup fed starter, 1 cup water, and 1 1/2 cups flour. Mix on low using a dough hook, cover, and ferment overnight.
Step 3: The next morning, add your fat choice, sweetener, salt, and 1 1/2 cups milk to the pre-ferment. Mix to combine.
Step 4: Gradually add 4 1/2 to 5 1/2 cups flour until dough pulls away from the bowl. Knead on medium speed for 5-10 minutes until lightly sticky but manageable.
Step 5: Let the dough rise in a warm place for 2-3 hours or until nearly doubled.
Step 6: Punch down the dough and turn it out onto a floured surface. Divide into two equal pieces. Shape each into a loaf by folding corners and rolling tightly. Place in greased loaf pans.
Step 7: Allow a second rise until dough is just above the pans’ edges, about 2-3 hours.
Step 8: Preheat oven to 375°F (190°C). Slash the tops of the loaves to help them expand.
Step 9: Bake for 30 minutes or until internal temperature reaches 190°F (88°C).
Step 10: Remove from oven and pans, brush the crust with butter to keep it soft, and cool on a wire rack before slicing.

Tips & Variations

Using warm milk or buttermilk helps activate the dough faster in cooler kitchens.
Substitute butter with oil or an egg for different flavors and textures.
To make more loaves, simply scale the ingredients proportionally.
Slicing and freezing bread in portions make it easy to thaw only what you need.

Storage

Store the bread wrapped in a beeswax wrap on the counter or in the refrigerator for up to one week. For longer storage, freeze the bread whole or sliced in freezer bags for up to three months. Reheat slices gently in a toaster or oven for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of bread flour?

Yes, all-purpose flour works well in this recipe, although bread flour can give the bread a chewier texture due to its higher protein content.

How do I know when the dough has risen enough?

The dough should nearly double in size during the first rise and should be just above the loaf pan edges after the second rise. If in doubt, gently press your finger into the dough; if the indentation springs back slowly and partially, it’s ready to bake.

Soft Sourdough Sandwich Bread Recipe

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4.8 from 81 reviews

This Soft Sourdough Sandwich Bread recipe offers a deliciously tender and fluffy loaf that’s perfect for sandwiches and everyday use. Made with an active sourdough starter, milk or buttermilk, and enriched with fat and sweetener, this recipe yields two loaves of flavorful homemade bread with a soft crumb and golden crust. The process includes an overnight pre-fermentation followed by two rises and baking in loaf pans for an easy yet artisanal bread experience.

Author: Isabella
Prep Time: 20 minutes (plus overnight fermentation and rising times)
Cook Time: 30 minutes
Total Time: Approximately 12-16 hours including overnight ferment and rises
Yield: 2 loaves 1x
Category: Bread, Sandwich Bread
Method: Baking
Cuisine: Western, Artisan Bread
Diet: Vegetarian

Ingredients

Scale

Starter Ingredients

1 cup active sourdough starter
1 cup flour
2/3 cup warm water

Bread Dough Ingredients

1 cup water (or milk or buttermilk)
1 1/2 cups flour
2 tbsp fat (butter, oil, melted coconut oil, beef tallow, or 1 egg)
2 tbsp sweetener (honey or sugar)
2 tsp salt
1 1/2 cups milk or buttermilk (warm is best if your house is cool)
4 1/2 – 5 1/2 cups all-purpose or bread flour

Instructions

Feed Sourdough Starter: Start with about 1/4 cup of your existing starter and feed it with 1 cup of flour and about 2/3 cup of warm water. Mix well and leave it at room temperature to become active and bubbly, which may take several hours.
Combine Pre-ferment Ingredients: In the bowl of a stand mixer, mix 1 cup of this active starter with 1 cup water (or milk or buttermilk) and 1 1/2 cups flour on low speed using the dough hook. Cover and let it ferment overnight for best flavor and dough structure.
Mix Up The Bread Dough: The next morning, add your chosen fat (butter or egg preferred), sweetener, salt, and 1 1/2 cups milk or buttermilk (warm in winter, cold in summer) to the pre-fermented dough. Partially mix to combine.
Add Flour and Knead: Gradually add 4 1/2 to 5 1/2 cups flour until the dough pulls away from the bowl. Mix on medium speed for 5-10 minutes to develop gluten. The dough should be slightly sticky but manageable.
First Rise: Allow the dough to rise in a warm place for 2-3 hours or until nearly doubled in size. In cold conditions, rising may take longer. Move dough to a larger bowl if needed.
Shape Loaves: Punch down the dough onto a lightly floured surface. Divide into two equal pieces with a bench scraper. Flatten each piece into a rectangle. Fold the corners towards the center forming a triangle, then roll away from you until shaped into a loaf. Tuck edges under and place into greased loaf pans.
Second Rise: Let the shaped dough rise again until just above the edges of the loaf pans, about 2-3 hours. Monitor closely if your environment is warm to prevent over-fermentation.
Prep Oven: Preheat your oven to 375°F (190°C). Just before baking, slash the top of each loaf with a razor blade or bread lame to help with expansion in the oven.
Bake: Bake the loaves for 30 minutes or until the internal temperature reaches 190°F (88°C) and the crust is golden brown.
Cool and Butter: Remove the loaves from the pans and cool on a rack. Brush the warm crust with butter to keep it soft and add flavor.
Serve and Store: Slice to enjoy fresh with butter and jam, or store wrapped in beeswax on the counter or in the refrigerator up to one week. For longer storage, freeze slices in individual bags for up to three months.

Notes

Feeding your sourdough starter well ahead ensures good rise and flavor.
Warm liquids help activate the yeast, especially in cooler climates.
Use a stand mixer with a dough hook for easier and more consistent kneading.
Adjust flour quantity to dough feel; it should be slightly sticky but workable.
Let bread rise fully between steps for best texture and volume.
Slashing the dough before baking allows controlled expansion and an attractive crust.
Brush crust with butter immediately after baking for a softer crust.
Sourdough bread is best sliced fresh or toasted but freezes well for convenience.

Keywords: sourdough bread, sandwich bread, soft bread, homemade bread, sourdough starter, baking bread, artisan bread