Here’s a straightforward recipe for Sourdough Sandwich Bread that’s perfect for making delicious sandwiches or toast!
Sourdough Sandwich Bread
Ingredients:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) warm water (about 100°F/37°C)
- 3 cups (360g) all-purpose flour
- 1 tsp salt
- 2 tbsp sugar or honey (optional, for a touch of sweetness)
- 2 tbsp unsalted butter, softened (optional)
Instructions:
- Mix the Dough:
- In a large bowl, combine the sourdough starter, warm water, and sugar (if using). Mix well.
- Add the flour and salt. If using, add the softened butter. Stir until a rough dough forms.
- Knead the Dough:
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5-7 minutes.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature until doubled in size (about 4-6 hours, depending on the temperature).
- Shape the Dough:
- Once risen, punch down the dough to release the air. Turn it onto a floured surface, shape it into a rectangle, and then roll it tightly into a log. Pinch the seams to seal.
- Second Rise:
- Place the shaped dough into a greased 9×5-inch loaf pan. Cover and let it rise again until it has risen above the rim of the pan (about 1-2 hours).
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) about 20 minutes before baking.
- Bake:
- Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped. An internal temperature of 190°F (88°C) is ideal.
- Cool:
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips:
- For a softer crust, brush the top with melted butter right after baking.
- This bread can be stored at room temperature for a few days or sliced and frozen for longer storage.
Enjoy your homemade sourdough sandwich bread!