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 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!
My Tips & Tricks for Sourdough Sandwich Bread
Prep and Soften: First, gather all your ingredients and, most importantly, soften that butter! Soft butter incorporates so much easier into the dough, leading to a smoother texture. I have learned to set the butter out an hour before I start.
Starter and Water First: I always start by combining the active sourdough starter and water in a large bowl. This gets the starter going and ensures it’s evenly distributed before adding the other ingredients.
Adding the Good Stuff: Next, add the flour, salt, egg yolks, and softened butter. The egg yolks add extra richness and tenderness that I just love.
Mixing and Kneading Magic: Using a Danish whisk or a wooden spoon is great for the initial mixing. But when the dough gets too thick, it’s time to get your hands in there! Kneading for about 10 minutes is therapeutic, and it’s essential for developing that smooth, elastic dough… Don’t rush this step, it is important.
The First Rise: Oiling the bowl prevents the dough from sticking, and covering it with a clean towel keeps it from drying out. I always let it rise until it’s doubled in size. A warm spot in your kitchen is ideal.
Shaping and the Overnight Chill: Using a dough scraper makes it easy to divide the dough into two equal sections. For shaping, I flatten each section and roll it into the shape of my loaf pan. Pinching the ends together ensures a nice, even loaf. Then, into a buttered loaf pan and into a plastic bag, and into the fridge it goes overnight. This overnight chill is crucial for developing flavor and making the dough easier to score.
Morning Wake-Up and Scoring: The next morning, take the loaf out of the fridge and let it come to room temperature for about an hour. This allows the dough to warm up and ensures even baking. Scoring the top with a sharp blade allows the loaf to expand properly in the oven.
Baking to Golden Brown: Preheat your oven to 350°F and bake for about 35 minutes, or until the top is golden brown. A toothpick inserted into the center should come out clean. But, if you have an instant read thermometer, you’ll know it’s done when the internal temperature reaches 190 degrees F.
Cooling and Finishing Touches: Let the loaf cool on a wire rack. Brushing the top with butter while it’s still warm adds a beautiful sheen and a touch of extra flavor. Wait at least 10 minutes before slicing. And of course, enjoy with butter and your favorite jam! I like strawberry freezer jam.
I really want to know what YOU think… Please review the recipe card!
Soft Sourdough Sandwich Bread
Ingredients
- 2 cups active bubbly sourdough starter
- 1/2 cup warm water
- 5 cups flour measured by spooning into the cup and leveling, then sifted for a lighter loaf
- 1/2 cup salted butter softened
- 4 egg yolks
- 1/3 cup sugar
- 2 teaspoons salt
- Oil for handling
- 2 tablespoons butter for finished bread.
Instructions
- Make the starter. Add 2 tablespoons starter to 1 1/3 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 1.5 – 2 hours.
- Next, preheat your oven to 350 degrees F. for 12 minutes.
- Bake for 35 minutes, till golden on top, and internal temperature 200 degrees F. with an instant read thermometer.
- When finished baking remove loaf from oven to a cooling rack, and butter the top (optional).
- Cool for 10 minutes and Enjoy!
Video
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
3 comments
Juliea Huffaker
Thanks for the heads up… Fixed 😉
Rick
Very good loaf… But Can I use the whole egg instead of just the yolks?
Juliea Huffaker
Hi Rick, You sure can! Using two whole eggs instead of four yolks will still make a lovely loaf. However, using just the yolks is the secret to that ultra-soft, ‘pillowy’ texture and that beautiful golden color. If you use whole eggs, the bread will be a bit more ‘bready’ and less like a brioche.