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The Secret to Soft, Flavorful Sandwich Bread


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  • Author: Olivia
  • Total Time: 11–13 hours
  • Yield: 2 standard sandwich loaves (about 24 slices total) 1x
  • Diet: Vegetarian

Description

There’s something special about baking your own bread at home. It fills the house with warmth, comfort, and the kind of nostalgic aroma that brings back family memories. This sandwich bread recipe has quickly become a staple in my kitchen — soft, slightly sweet, and perfect for everyday meals. The secret? Replacing water with milk in the dough. It’s a simple change, but the results speak for themselves: a tender, flavorful loaf that’s just right for toast, sandwiches, or buttered with a hot cup of tea.

 

Whether you’re new to baking or a seasoned home cook, this recipe is easy to follow, forgiving, and incredibly rewarding. Let’s dive into what makes it so special.


Ingredients

Scale

This recipe uses everyday ingredients, most of which you likely already have on hand:

  • 1 cup active sourdough starter (well-fed and bubbly)

  • 1.5 to 2 cups milk (start with 1.5; add more if the dough feels dry)

  • 2 tablespoons sugar or honey (adds a touch of sweetness and helps browning)

  • 1/4 cup melted butter (unsalted or salted)

  • Salt to taste (usually 1 to 1 ½ teaspoons)

  • 4 cups bread flour (for stronger gluten and better rise)

Note: No fancy tools or scales needed — this recipe is perfect for home bakers who prefer cups and tablespoons.


Instructions

Mix, Rest, Fold, and Rise

 

  1. Start the Dough
    In a large mixing bowl, combine the milk, sugar or honey, melted butter, salt, and sourdough starter. Stir well to dissolve the starter fully. This helps it integrate better with the flour later.

  2. Add the Flour
    Slowly stir in the bread flour until a thick dough forms. If the dough seems stiff or dry, add a splash more milk — one tablespoon at a time — until it’s soft and slightly sticky but workable.

  3. First Rest (Autolyse)
    Cover the bowl and let the dough rest for one hour. This rest allows the flour to hydrate and the gluten to begin forming naturally, making the dough easier to handle later.

  4. Stretch and Fold Technique
    Over the next 90 minutes, perform 3 sets of stretch and folds, spaced 30 minutes apart. Gently lift and fold each side of the dough over itself. This builds strength in the dough without kneading.

  5. Overnight Fermentation
    After the final fold, cover the bowl tightly and let the dough rise on the counter overnight (8–10 hours). Your dough should double in size and look bubbly on the surface.

  6. Shape and Proof
    In the morning, divide the dough into two equal portions. Gently shape into loaves and place each into a parchment-lined loaf pan. Cover and let rest for one more hour at room temperature.

  7. Bake
    Preheat your oven to 375°F. Lightly mist the top of each loaf with water (this helps crust formation). Cover the loaves with foil or a lid and bake for 30 minutes. Remove the cover and bake another 30 minutes until golden and crisp on top. Brush with melted butter immediately after baking.

  8. Cool Before Slicing
    Let the loaves cool completely on a wire rack before slicing. This helps the crumb set and keeps the bread soft inside.

Notes

  • This recipe uses an active sourdough starter. Make sure it’s bubbly and recently fed before use.

  • Milk creates a softer crumb and richer flavor compared to water-based bread.

  • If your kitchen is warmer than 68°F, check your dough earlier during the overnight rise.

  • Bread can be baked in a Dutch oven or covered loaf pans for a more even rise.

 

  • For best slicing, let the bread cool completely after baking.

  • Prep Time: 25 minutes (active time)
  • + Time: 10–12 hours (overnight fermentation + final proof)
  • Cook Time: 60 minutes
  • Category: Bread, Baking
  • Method: Sourdough, Oven-Baked
  • Cuisine: American, Homestyle

Nutrition

  • Serving Size: 1 slice
  • Calories: ~160
  • Sugar: 2–3g
  • Sodium: ~180mg (varies by how much salt used)
  • Fat: 4.5g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 12mg