Introduction

This easy sandwich bread recipe uses an active sourdough starter to create soft, flavorful loaves perfect for everyday use. With simple ingredients and an overnight fermentation, it yields two delicious loaves that are great for sandwiches or toast.

The image shows two loaves of bread on a white marbled surface. The loaf on the left is whole with a golden brown, smooth crust that has a soft sheen. The loaf on the right is sliced to reveal its inside, showing a soft, fluffy texture with small, even air holes and a pale cream color. The crust on this sliced loaf is also golden brown, slightly textured, and has gentle ridges on the top. Both loaves rest directly on the surface with no plate or bowl present. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup active sourdough starter
1 cup water (milk or buttermilk)
1 1/2 cups flour
2 tbsp fat (butter, oil, melted coconut oil, beef tallow, or 1 egg)
2 tbsp sweetener (honey or sugar)
2 tsp salt
1 1/2 cups milk or buttermilk (any kind; warm is best if your house is cool)
4 1/2 to 5 1/2 cups all-purpose or bread flour

Instructions

Step 1: Feed your sourdough starter by mixing about 1/4 cup of it with 1 cup of flour and 2/3 cup warm water. Let it sit at room temperature until it becomes active and bubbly. This usually takes a few hours.
Step 2: In a stand mixer bowl, combine 1 cup of the active starter, 1 cup water (or milk/buttermilk), and 1 1/2 cups flour. Mix on low speed with a dough hook for about a minute until combined. Cover the bowl and let this pre-ferment sit overnight at room temperature.
Step 3: The next morning, add 2 tablespoons of your chosen fat, 2 tablespoons sweetener, 2 teaspoons salt, 1 1/2 cups warm milk (or buttermilk), and 4 1/2 to 5 1/2 cups flour to the pre-ferment.
Step 4: Mix on low speed until all ingredients just come together, then increase the speed and knead with the dough hook for 8 to 10 minutes until the dough is smooth and elastic.
Step 5: Transfer the dough to a greased bowl, cover, and let rise at room temperature until doubled in size, about 2 hours.
Step 6: Punch down the dough and divide it into two equal portions. Shape each into a loaf and place them into greased loaf pans. Cover and let rise until the dough reaches the top of the pans.
Step 7: Preheat your oven to 375°F (190°C). Bake the loaves for 30 to 35 minutes or until golden brown and hollow-sounding when tapped.
Step 8: Remove the bread from pans and cool completely on a wire rack before slicing.

Tips & Variations

For richer bread, substitute the fat with an egg and use buttermilk instead of water for a slight tang.
If your kitchen is cool, warming the milk and fat slightly helps activate the dough better.
Try adding herbs like rosemary or garlic powder to the dough for a flavored variation.
Use bread flour for a chewier texture or all-purpose flour for a softer crumb.

Storage

Store the sandwich bread at room temperature in a sealed plastic bag or airtight container for up to 3 days. For longer storage, slice and freeze the bread in a freezer-safe bag for up to 3 months. To reheat, toast slices directly from frozen or warm the loaf in a 350°F (175°C) oven wrapped in foil for 10–15 minutes.

How to Serve

The image shows two loaves of bread placed side by side on a wooden surface. The loaf on the left is whole with a golden brown crust, slightly shiny, and has a soft texture with a few white flour spots. The loaf on the right is cut in half, revealing fluffy, white, and airy inside with small holes. The crust on the cut loaf is golden brown and smooth with a few ridges on top. Both loaves have a slight crispiness on the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different starter instead of sourdough?

This recipe is designed around a sourdough starter for natural fermentation and flavor. Using commercial yeast would require adjusting fermentation times and quantities.

How do I know when the starter is active enough?

An active starter will be bubbly, doubled in size, and have a pleasant tangy smell. It should pass the “float test” by floating in water, indicating good fermentation.