Soft and fluffy sourdough sandwich bread is perfect for everyday use. It’s made with simple ingredients like all-purpose flour, sourdough starter, butter, and a bit of honey. This homemade bread has a light texture and a nice tangy taste from the fermentation.

You’ll want to save this recipe—it’s easy, delicious, and perfect for sandwiches.

---

Ingredients

• 1/2 cup butter, softened (or use softened coconut oil for a vegan version)
• 2 tablespoons honey or sugar (24g if using sugar)
• 1 tablespoon salt
• 1 cup sourdough starter (must be active and bubbly)
• 2 1/2 cups water (room temperature)
• 8 cups all-purpose flour

---

Tools You May Need

• Stand mixer
• Measuring cups and spoons (or a kitchen scale)
• Loaf pans

---

Instructions

1. Make the Dough:
   Add all the ingredients to a stand mixer. Add the flour last so you can adjust the amount depending on how wet your starter is.
2. Knead the Dough:
   Mix until the dough is stretchy and smooth (about 10 minutes). It should come away from the bowl sides and feel elastic. To check, take a small piece of dough and stretch it into a thin sheet. You should be able to see through it without it tearing.
   (This dough isn’t very wet, unlike other sourdough recipes.)
3. First Rise (Bulk Fermentation):
   Let the dough rise in a warm place (like on top of your fridge) for 10–12 hours.
   If your kitchen is warm, 8 hours may be enough. In colder weather, a bit longer is fine. But don’t overdo it or the dough will become too soft and messy.
4. Shape the Loaves:
   • Grease or line two loaf pans with parchment paper.
   • Divide the dough in half.
   • Flatten each part into a rectangle and roll it up like a log.
   • Place each roll into the pans.
5. Second Rise:
   Let the shaped dough rise again at room temperature for 2–4 hours, or until it doubles in size.
6. Bake:
   • Preheat oven to 375°F (190°C).
   • If you like, brush the tops with a bit of egg wash for a golden finish.
   • Bake for 45 minutes, or until the tops are golden brown.
   • Let the bread cool fully before slicing.

---

Storage

• Store in an airtight container for up to 5 days.
• To freeze, wrap the loaves in plastic and place in freezer-safe bags. Keeps well for 3–6 months.

---

Tips & Tricks

• Use very soft butter and cut it into small cubes so it mixes easily.
• Don’t let the dough rise too long—it can become wet and flat. If this happens, you can still use it for sourdough croutons.
• A stand mixer makes kneading easier, but you can also knead by hand.

---

Notes

• If you’re using a small stand mixer (like a standard KitchenAid), make only 1 loaf at a time. This recipe makes 2 loaves, which might be too much for smaller mixers.
• Sourdough bread is great for sandwiches and is also easier to digest than regular bread because of the fermentation.

---

Sourdough Sandwich Bread

Soft, fluffy, and tangy homemade sandwich bread made with all-purpose flour, butter, honey, and a bubbly sourdough starter. Perfect for toasting or sandwiches.

---

Duration:
Prep Time: 20 minutes
Rise Time: 14–16 hours
Cook Time: 45 minutes
Total Time: ~17 hours
Servings: 24 slices (2 loaves)

---

Ingredients:

• 1/2 cup butter (soft) or coconut oil
• 2 tablespoons honey or sugar (24g)
• 1 tablespoon salt
• 1 cup active sourdough starter
• 2 1/2 cups water (room temp)
• 8 cups all-purpose flour

---

Instructions:

1. Mix all ingredients (add flour last).
2. Knead for 10 minutes until smooth and stretchy.
3. Let rise 10–12 hours in a warm spot.
4. Divide dough, roll into loaves, and place in pans.
5. Let rise again 2–4 hours until doubled.
6. Bake at 375°F (190°C) for 45 minutes.
7. Cool fully before slicing.

---

Tips & Tricks:

• Use very soft butter for easy mixing.
• Don’t overproof the dough—too long and it will go flat.
• Great for making sourdough croutons if the dough over-rises.

---