Of all my recipes, this is my pride and joy. When I stopped buying bread last fall and switched solely to making my own, I knew I needed a good go-to sandwich bread.
It seemed other recipes kind of wore me out after awhile, or they needed too much butter, or extra ingredients.
This dough is soft and easy to work with, without using any more butter than needed (3T for three loaves).
It stays fresh for days, makes a delicious sandwich- or just smeared with some butter alongside soup (or by itself- I’m constantly sneaking slices!).
This recipe can make 2 large loaves (my preference), or 3 smaller ones. I personally double it, and make 5 -720g loaves every other week.
It freezes great! Just allow it to cool before closing up in an airtight bag and freezing.
Simple Sourdough Sandwich Bread
I created this recipe in a venture to find a sourdough sandwich bread that was soft, tasty, but also simple and easy to make. It is the only sandwich bread we eat!
I highly recommend weighing ingredients for most accurate results.
Mix ingredients together in a large bowl until all the butter and flour are incorporated. Cover bowl.
First Rise with Stretch and Folds
Let rest, covered, at room temperature for 4-6 hours. Perform a series of stretch and folds every 30 minutes for the first couple hours, until dough is smooth and elastic. Dough should just about double in this time.
Dough can be placed into the refrigerator for up to 24 hours, after the first couple hours.
After rising for 4-6 hours, pour the dough out onto a lightly floured surface, and divide into loaves. You can do 2 large loaves or 3 smaller. Press the dough flat to remove any large air bubbles before shaping into a loaf.
Place in well-oiled bread pans and cover with a damp towel or plastic wrap.
Allow the dough to rise until it reaches the top of the bread pan, anywhere from 2-4+ hours.
Score and Bake
When loaves have risen, preheat oven to 375°. Score loaves with a razor blade or sharp knife. Bake until golden brown, 40-45 minutes.