This soft sourdough sandwich is an easy (no stretch and fold) bread that's long fermented over night and baked the next morning. The dough is enriched with butter and egg yolks for a rich flavor and color! Makes 2 loaves.
This Sourdough Sandwich Bread Recipe
This recipe is a little different from regular sourdough sandwich bread...
Extra Soft & Tender
The fat content from the butter and egg yolks makes this sourdough exceptionally soft and tender. Each bite is delightful melt-in-your-mouth soft. Perfect for sandwiches like fluffy peanut butter and jelly or grilled cheese.
Crumb
Because of the butter and eggs, this sourdough has a slightly denser crumb compared to a basic sourdough. This denser crumb delivers a satisfying mouthfeel and makes it perfect for toasting! It holds its shape well without becoming dry.
Simple Ingredients:
Like my other sourdough bread recipes, this recipe is made with pantry staples like: Sourdough starter, flour, warm water, egg yolks, butter and salt.
I like to use a blend of all purpose flour and fresh ground einkorn flour, but the recipe works great with all purpose or bread flour too!
How to Make Sourdough Sandwich Bread
(There's a video on the recipe card too!)
Gather your ingredients and soften a ½ cup of butter.
In a large mixing bowl, or the bowl of a stand mixer, add your active sourdough starter and water, then stir to combine.
Next add your flour, salt, egg yolks and soft butter.
Using a Danish whisk or a wooden spoon, stir to combine. When your dough gets too thick to stir with a spoon, start kneading it.
Knead till all flour is worked into your dough, and it's smooth and elastic. (About 10 minutes... enjoy it. It's therapeutic 😉
Oil a large mixing bowl, and place dough inside, and cover with a clean towel to rise till doubled.
Use a dough scraper to cut the dough into two equal sections. Shape loaves by flattening out each section of dough and rolling it into the shape of your loaf pan. Pinch ends together, and place into a buttered loaf pan. Place raw loaf into plastic bag, tie it shut and refrigerate overnight.
The next morning, remove loaf from the fridge, score top, cover with a clean towel, and let it come to room temperature, for an hour.
Then, Preheat your oven to 350 degrees F.
Bake for 35 minutes, till golden on top.
When finished baking remove loaf from oven to a cooling rack, and butter the top (optional).
Cool for 10 minutes and Enjoy with butter and strawberry freezer jam!
Print Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Soft Sourdough Sandwich Bread
This Soft Sourdough Sandwich Bread is a dream for busy bakers! No knead, overnight rise, and packed with flavor. The secret? Butter & egg yolks for richness... Perfect for sandwiches, toast, or French toast!
Ingredients
- 2 cups active bubbly sourdough starter
- ½ cup warm water
- 5 cups sifted flour
- ½ cup salted butter, softened
- ⅓ cup sugar
- 2 teaspoons salt
- Oil for handling
- 2 tablespoons butter for finished bread.
Instructions
- Make the starter. Add 2 tablespoons starter to 1 ⅓ cup flour and 1 cup water. Let it bubbly up on the counter, then it's ready to use.
- In a large mixing bowl, add your active sourdough starter and water, then stir to combine.
- Add 5 cups flour, the sugar, 2 teaspoons salt, 4 egg yolks and SOFT butter.
- Stir to combine.
- When your dough gets too thick to stir with a spoon, start kneading it. Knead till all flour is worked into your dough, and it's smooth and elastic. (About 10 minutes... enjoy it. It's therapeutic 😉
- Oil a large mixing bowl, and place dough inside, turn to coat, and cover with a clean towel to rise till doubled.
- Use a dough scraper to cut the dough into two equal sections. Shape loaves by flattening out each section of dough with your fingers pressing it into a rectangle. Then roll it into the shape of your loaf pan. Pinch ends together, and place into a buttered loaf pan.
- Place raw loaf into plastic bag, tie it shut, and refrigerate overnight for at least 8 hours.
- The next morning, remove loaf from the fridge, score the top, cover it with a clean towel, and let it come up to room temperature, for an hour.
- Next, preheat your oven to 350 degrees F. for 12 minutes.
- Bake for 35 minutes, till golden on top.
- When finished baking remove loaf from oven to a cooling rack, and butter the top (optional).
- Cool for 10 minutes and Enjoy!
Notes
Let your dough come to room temperature for a full hours so it bakes evenly... Dough that is too cold in the middle will become a loaf that's doughy in the center;)
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 192Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 222mgCarbohydrates 31gFiber 1gSugar 3gProtein 4g
Did you make this recipe? Let me know!