Description
Soft sweet sourdough sandwich bread with a tender crumb and mild tang. Perfect for toast and sandwiches using simple pantry ingredients.
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 tablespoons honey
- 3 tablespoons neutral oil
- 4 cups bread flour
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon neutral oil (for pan)
Instructions
- Lightly oil a standard 9 by 5 inch loaf pan and set aside.
- In a large bowl, whisk the sourdough starter, warm water, honey, and oil until smooth.
- Add the bread flour and salt. Mix until a shaggy dough forms.
- Knead by hand or mixer until smooth and elastic, about 8 minutes. The dough should be soft but not sticky.
- Shape the dough into a ball, cover, and let rise at room temperature until doubled, about 4 to 5 hours.
- Turn the dough out, gently press into a rectangle, and roll tightly into a loaf.
- Place seam side down in the prepared pan. Cover and let rise until the dough crowns about 1 inch over the rim, about 2 to 3 hours.
- Heat the oven to 375°F during the final rise.
- Bake for 35 minutes until deep golden and the center reaches 190°F.
- Cool in the pan for 10 minutes, then transfer to a rack and cool completely before slicing.
Notes
- This bread slices cleanly and stays fresh for days.
- It works well for toast, lunchboxes, and grilled sandwiches.
- The dough should be soft but not sticky after kneading.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American