Love sourdough but hate the hard crust for sandwiches? I get it. This Sourdough Sandwich Bread is enriched with milk and butter to create a soft, pillowy crumb that is perfect for toast, grilled cheese, and school lunches. It uses your starter but tastes like classic soft white bread.
Ingredients:
- 100g Active Sourdough Starter.
- 250g Warm Milk (whole milk is best).
- 40g Sugar or Honey.
- 50g Butter, melted.
- 1 Egg.
- 500g Bread Flour.
- 10g Salt.
Instructions:
- Mix: Combine starter, warm milk, sugar, melted butter, and egg. Add flour and salt. Knead (by hand or stand mixer) for 10 minutes until smooth and elastic.
- Rise: Cover and let rise in a warm spot for 4-6 hours (bulk fermentation).
- Shape: Flatten the dough into a rectangle. Roll it up tight like a log. Place into a buttered 9×5 loaf pan.
- Second Rise: Let it rise in the pan for 2-3 hours until it crests over the top of the pan.
- Bake: Brush with egg wash for shine. Bake at 375°F (190°C) for 35-40 minutes.
- Cool: Let it cool completely before slicing to keep the crumb soft!
