Description
There’s a special kind of joy that comes from baking bread at home. The warmth of the oven, the smell that fills the kitchen, and the first slice—still slightly warm—slathered with butter. If you’ve ever wanted a reliable, soft, and delicious sandwich loaf that fits into your sourdough routine, this one’s a true keeper.
Recently, I’ve been working on ways to use up sourdough discard while still getting that fluffy texture we all love in store-bought bread. This recipe checks all the boxes: soft, slightly chewy, beautifully golden, and so versatile. It’s ideal for toast in the morning, sandwiches at lunch, or even a midnight snack. And the best part? It’s beginner-friendly and doesn’t require any fancy tools.
Ingredients
-
1 scant cup (225g) warm milk: Whole milk works best here, giving the loaf richness and moisture. Warming the milk helps activate the yeast and improve rise.
-
3 tablespoons (36g) granulated sugar: Adds subtle sweetness and feeds the yeast if using.
-
1 teaspoon instant yeast (optional): This gives the dough a little extra boost, especially helpful in cooler kitchens or when you’re short on time.
-
1/2 cup (150g) sourdough starter: Ripe or discard both work! Discard adds a mild tang, while active starter gives a stronger rise.
-
3 cups + 2 tablespoons (400g) bread flour: Bread flour gives the loaf structure, making it soft yet strong enough to slice.
-
1 teaspoon sea salt: Balances the flavor and helps control yeast activity.
-
2 tablespoons (28g) softened butter: Adds softness, flavor, and that bakery-style texture we all love.
-
1 tablespoon melted butter (for brushing): Creates a shiny golden crust and a rich, buttery finish.
Instructions
In the bowl of a stand mixer fitted with the dough hook, add the warm milk, sugar, and yeast (if using). Stir gently to help the sugar dissolve and activate the yeast.
Add your sourdough starter and stir again to combine everything.
Next, add the bread flour and sea salt. Mix on medium-low speed until a shaggy dough forms. The mixture should start coming together into a ball.
With the mixer still on low, gradually add the softened butter. Let the dough knead for about 5 minutes, until it becomes smooth and elastic.
Once done, cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes. This resting time allows the flour to fully hydrate and the dough to relax.
After resting, give the dough one quick knead (just a minute). Then cover the bowl again and let the dough rise at room temperature until it’s doubled in size. This usually takes 2–3 hours if you’re using yeast—or longer if you’re only using sourdough starter.
Look for a puffy, airy texture—it’s ready when a finger poke leaves a dent that slowly springs back.
Lightly flour your countertop, then gently deflate the dough and shape it into a rectangle. Roll it up tightly into a log, starting from one short side. This helps create surface tension for a tall, even loaf.
Pinch the seam to seal, and tuck in the ends if needed. Place the log seam-side down in a greased 9×5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again until it crowns about 1 inch over the edge of the pan. This can take 1 to 2 hours depending on room temperature and whether or not you used yeast.
Be patient here—a full second rise helps the loaf bake tall and fluffy.
Preheat your oven to 350°F (177°C). Place the loaf pan on the center rack and bake for 35 to 40 minutes.
The top should be golden and sound hollow when tapped. To be sure, you can insert a thermometer into the center of the loaf—it should read between 190–200°F.
As soon as the bread comes out of the oven, brush the top with melted butter. This gives it that gorgeous sheen and adds flavor.
Let the loaf rest in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing. Don’t rush this step—cutting too early can make the loaf gummy.
Notes
This recipe is perfect for using up sourdough discard or baking with an active starter. The optional addition of instant yeast helps speed up the rise without affecting the soft, fluffy texture. It’s ideal for toast, sandwiches, and freezing for later use.
- Prep Time: 20 minutes
- Rest Time (Autolyse + Rises):: 4–6 hours (depending on whether yeast is used)
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American.
Nutrition
- Serving Size: 1 slice
- Calories: 170 kcal
- Sugar: 3g
- Sodium: 220 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0g
- Carbohydrates: 27 g
- Fiber: 1g
- Protein: 4 g
- Cholesterol: 10mg