Soft sourdough sandwich bread
Delicious soft sourdough sandwich bread that has a soft, even crumb and is substantial enough to hold a sandwich.
Equipment
- 2 bread loaf pans
Ingredients
- 2 Cups whole milk
- 1/4 Cup honey or Maple syrup
- 1/4 cup butter melted
- 1 Tbsp Salt
- 1 large egg
- 1 Cup active Sourdough Starter
- 6-7 Cups of White Bread Flour
egg wash
- 1 egg
- 1 Tbsp water
Instructions
- On the stove top in a medium sauce pan, combine the milk, honey, butter and salt. On medium heat, heat until the milk is steaming and you see bubbles around the edges- just before it comes to a boil.2 Cups whole milk, 1/4 Cup honey or Maple syrup, 1/4 cup butter, 1 Tbsp Salt
- Remove from heat and stir well to dissolve the honey. Allow the butter mixture to come down to room temperature.
- Once at room temperature, in the bowl of your stand mixer OR a mixing bowl (if kneading by hand), combine the cooled milk mixture, one egg, the active sourdough starter and 6 cups of flour.1 large egg, 1 Cup active Sourdough Starter, 6-7 Cups of White Bread Flour
- Mix the dough on medium speed for 5-6 minutes, or until the dough comes together in a neat ball. If the dough is sticky when you press it with your finger, continue to add 1/4 cup of flour at a time until the dough is tacky to the touch but not sticky.
- Place the dough in a well oiled bowl and turn it to coat the dough. Cover the dough with cling wrap and press tightly over the dough so that it does not form an undesirable "skin" on the surface. Leave the bowl someplace warm for 4-6 hours, or until it has doubled in size.
- Once the dough has doubled in size, divide the dough into two equal parts. To begin shaping the dough, take one of the balls of dough and press it into a rectangle. Starting at one end, roll the dough tightly into a log. Gently pinch the ends and tuck them under the loaf. Place the loaf into a well oiled bread loaf pan. Repeat with the second loaf and place the both in a warm spot to rise again until they are doubled in size. This could take 4-6 more hours.
- When the dough has doubled in size again, brush it gently with a egg wash. (1 egg + 1 Tbsp water) and bake at 350 for 1 hour. The crust will be a deep caramel color.1 egg, 1 Tbsp water
- Take the bread out of the oven and immediately brush the tops generously with butter. Place a thick towel over the tops of the loaves and allow them to rest untouched for 10 minutes before turning them out of the pan. (The bread is soft, but this step allows them to sweat in the pan, which makes the crust even more delightfully tender!) After ten minutes, turn them out and slice! Voila! Soft, delicious, sourdough sandwich bread.
Notes
To store: Bread can be stored at room temperature wrapped in cling wrap or in an air tight ziploc or container for up to 3 days.
To freeze: Baked bread can be wrapped tightly in cling wrap, then foil and frozen for up to three months. Alternatively, slice the bread and freeze it in freezer safe ziploc gallon bags.
*always let bread cool completely before attempting to freeze.