Sourdough Sandwich Bread, Easy Overnight Recipe

Jump to Recipe
Rate recipe
No ratings yet

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.

soft sourdough sandwich bread sliced with butter by FarmhouseHarvest.net copywrote 2024

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.

sourdough bread ingredients in bowl (except the butter)

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!

steps to make sourdough sandwich bread recipe

How to Make Sourdough Sandwich Bread

(There’s a video on the recipe card too!)

Gather your ingredients and soften a 1/2 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.

Score bread dough, cover rest, bake, butter slice & enjoy

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 sliced with butter by FarmhouseHarvest.net copywrote 2024

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!
No ratings yet
Print Pin Rate
Course: Sourdough
Cuisine: Appetizer
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 12 hours
Total Time: 30 minutes
Servings: 2 loaves
Calories: 192kcal
Author: Juliea Huffaker

Ingredients

  • 2 cups active bubbly sourdough starter
  • 1/2 cup warm water
  • 5 cups sifted flour
  • 1/2 cup salted butter softened
  • 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 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!

Video

YouTube video

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

Serving: 1g | Calories: 192kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 222mg | Fiber: 1g | Sugar: 3g

Leave a comment

Recipe Rating