I needed a bread recipe that was quick, easy and one that tasted good. I never liked any of the other sandwich bread recipes that I was finding so I made my own. That’s usually how all my recipes come to be. This is a soft, fluffy, and tasty bread recipe that anyone can make! It truly is fool proof, I would trust my husband to make it and that’s saying a lot! haha
This is technically considered an enriched bread because of the butter and egg. I like enriched doughs because the consistency is usually smoother and the end result is tastier! Butter makes everything better and why not add an egg for some extra protein! (this is how my brain works)
No stretching and folding every 30 minutes, just a simple mixing of the ingredients, a rise and bake. This recipe only makes 1 loaf of bread, so if you want 2 just double the recipe!
so let’s get into it.
Tools you may need:
Stand mixer. You could also knead with your hands, it will just take more time and elbow grease.
Loaf pan
Measuring cups and spoons
Ingredients:
- All purpose flour. Or bread flour if you want
- Unsalted butter
- water
- salt
- honey
- egg
How to make sourdough sandwich bread:
In the bowl of a stand mixer add your water, starter, and honey, mix with the dough hook attachment. When it’s mixed add the rest of the ingredients. Knead for about 10 minutes until a smooth dough is formed and it’s not sticking to the sides of the bowl anymore. Remove the dough hook and I like to bring out the dough and roll in into a more uniform ball with my hands. You can use the same bowl that it was mixed it to let it rise for 8-10 hours.
After the dough has done its bulk fermentation punch the dough down and place onto your counter. Shape it into a log and place into a greased loaf pan. Allow to rise for another 2-4 hours in a warm place, until it fills up the loaf pan. I find that longer this second rise is the better the end product is so I usually let it go the full 4 hours. Don’t skip the second rise!
Bake at 375 degrees fahrenheit for 45-50 minutes. When it’s done baking rub the top with some butter for added moisture and place a towel over the top while it cools. This is so it doesn’t dry out and keeps that steam.
Tips:
If the dough is too wet add a tablespoon of flour at a time
If the dough is too dry add a touch of water at a time
Rub butter over the top of the loaf when it’s fresh out of the oven to keep it moist. I also like to cover it with a towel for a few hours while its cooling to further lock in moisture.
When cutting this loaf of bread it’s easier to get straight, uniform pieces of bread when you are cutting it on its side rather than top to bottom.
Pin for later
Enriched Sourdough Sandwich Bread
Ingredients
- 3 1/2 cup all-purpose flour
- 1/2 cup sourdough starter, active and bubbly
- 1 cup water
- 1 egg
- 1/4 cup unsalted butter softened
- 1 tbsp honey
- 1 tsp salt
Instructions
- Add your water, sourdough starter, and honey to the bowl of a stand mixer1/2 cup sourdough starter, 1 cup water, 1 TSBP honey
- Mix together
- Add the rest of the ingredients 3 1/2 cups AP flour, 1 egg, 1/4 cup unsalted butter, 1 tsp salt
- Knead in bowl with hook attachment for 10 minutes until a smooth dough forms that doesn't stick to the sides
- once done kneading remove hook attachment and use hands to roll into a ball
- Allow to rise at room temperature for 8-10 hours. I do this in the same bowl. Cover with a damp tea towel or plastic wrap to keep the dough from drying out.
- Once done rising, punch down the dough and place onto counter. press it flat and then roll into a log. Place into greased loaf pan and allow to rise for another 2-4 hours.
- Bake at 375 for 45-50 minutes
- After it's done baking, brush the top with butter and place a towel over the top while it cools to lock in the moisture.
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