Sourdough Sandwich Bread
This soft and cozy sourdough sandwich bread is my everyday go-to loaf — lightly tangy, fluffy on the inside, and perfect for toast, sandwiches, or just eating warm with butter straight off the cutting board. No fancy techniques, no stress… just good homemade bread that actually behaves.
Ingredients
- 1 cup active sourdough starter bubbly and happy
- ¾ cup warm milk whole milk = extra cozy
- 2 tablespoons honey or sugar just enough sweetness
- 2 tablespoons melted butter or oil
- 1 teaspoon salt
- 3 to 3 ½ cups all-purpose flour
Optional but encouraged:
- Extra butter for brushing the top because duh
Instructions
Mix the good vibes
- In a big bowl, stir together the starter, warm milk, honey, and melted butter.
- It should look creamy and smooth — like a cozy latte situation. If it smells slightly tangy and comforting, you’re winning already.
- Add the salt and 3 cups of flour. Mix until it comes together into a soft dough. If it feels sticky but manageable, you’re right on track. If it’s super wet, sprinkle in a little more flour — slowly, babe. Don’t panic-dump.
Knead it like you mean it
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes.
- This is your therapy moment. Push, fold, turn. Repeat.
- You’re looking for dough that’s:
- Smooth
- Elastic
- Slightly tacky but not sticky
- If you poke it and it gently springs back, congrats — you did that.
First rise (aka: let her nap)
- Place the dough in a lightly oiled bowl, cover it, and let it rise somewhere warm until doubled.
- This can take 3–5 hours depending on your kitchen and starter mood.
- No rushing here. Sourdough does not respond well to pressure — same.
Shape it like a loaf boss
- Once doubled, gently punch down the dough (not aggressively — we’re not mad at her).
- Roll it into a rectangle, then tightly roll it up into a log and tuck the ends under.
- Place it seam-side down into a greased loaf pan.
Second rise = glow-up
- Cover the pan and let it rise again until the dough puffs up just above the rim of the pan.
- This usually takes 2–4 hours.
- If you rush this step, the bread will be dense. Let her live her best life.
Bake it till golden and irresistible
- Preheat your oven to 375°F (190°C).
- Bake the loaf for 35–40 minutes, until:
- The top is golden
- It sounds hollow when tapped
- Your kitchen smells like happiness
- Brush the top with butter right when it comes out. Trust me.
Cool it… yes, really
- I know. I KNOW.
- But let the bread cool for at least 30 minutes before slicing. Cutting too early = gummy crumb sadness.
- Use this time to clean up, make coffee, and admire your work like the domestic icon you are.
Notes
- Active starter = happy loaf. If your starter isn’t bubbly and doubled, this bread will side-eye you back.
- Don’t rush the rises. Under-proofed dough = dense bread sadness. Let it puff up properly.
- Milk makes it softer. You can use water, but milk gives that cozy sandwich-bread crumb.
- Butter on top is non-negotiable. Brush it on hot for a soft, tender crust.
- Cool before slicing. I know it’s hard. I’ve failed this test many times. Still worth waiting.
- Freezer-friendly queen. Slice once fully cooled and freeze for easy weekday toast wins.