It dawned on me the other day that I've never shared the sourdough sandwich bread recipe that I use. I use this bread for everything from BLTs to PB&Js. It's light, fluffy, buttery, and slightly sweet. The boys like this bread better than the rustic bread I bake because it's not so crusty and toothsome. The little guy especially appreciates this since he is still growing all of his teeth!
I could bake this bread in my sleep, and so can you. If you're intimidated by sourdough bread baking, you could start with this recipe to build your confidence.
First off, you do need an active bubbly starter. I fed mine twice and felt like it was strong enough to bake with.
Then, into the bowl of a stand mixer add:
- 1/4 cup salted butter, melted
- 3/4 cup lukewarm milk
- 3/4 cup lukewarm water
- 100 grams starter
- 20 grams honey
- 8 grams sea salt
- 550 grams flour
I microwave the butter, milk, water in a measuring cup. Make sure you drink some good coffee while making this bread.
Mix the dough using a dough hook on medium speed for about 5 minutes until smooth and elastic. Cover and place in a warm area to bulk ferment until doubled in volume. For me, this takes about 4 hours.
Then I scoop out the dough onto a lightly floured surface and stretch into a large rectangle. I fold in each long side into the middle, then roll up horizontally. Place in a buttered loaf pan and allow to rise 2 hours in a warm area.
Then I scoop out the dough onto a lightly floured surface and stretch into a large rectangle. I fold in each long side into the middle, then roll up horizontally. Place in a buttered loaf pan and allow to rise 2 hours in a warm area.
Bake 45 minutes at 375 degrees F.
Voila, you have beautiful freshly baked bread! See how easy and not complicated that was?
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