Ingredients
- 500g bread flour
- 100g active sourdough starter
- 300ml warm water
- 30ml milk
- 30g unsalted butter, softened
- 1 tbsp honey
- 10g salt
Step-by-Step Instructions
Step 1: Mix the Dough
In a large bowl, combine the sourdough starter, warm water, milk, and honey. Stir until well mixed. Add the bread flour and mix until a shaggy dough forms. Let it rest for 30 minutes.
Step 2: Add Salt and Butter
Sprinkle in the salt and knead the dough for a few minutes. Add the softened butter and continue kneading for 8–10 minutes until the dough becomes smooth, soft, and elastic.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise at room temperature for 4–6 hours, or until it has increased noticeably in size.
Step 4: Shape the Loaf
Transfer the dough to a lightly floured surface and gently press out any large air bubbles. Shape it into a tight loaf and place it into a greased 9×5-inch loaf pan.
Step 5: Second Rise
Cover the pan and let the dough rise for 2–3 hours, or until it reaches about 1 inch above the rim of the pan.
Step 6: Bake
Preheat the oven to 190°C (375°F). Bake the loaf for 35–40 minutes, or until the top is deep golden brown and the bread sounds hollow when tapped.
Step 7: Cool and Slice
Remove the bread from the pan and let it cool completely on a wire rack before slicing. This helps the crumb set and makes clean slices.
Tips
- Use an active, bubbly sourdough starter for the best rise.
- Store the bread in an airtight container for up to 3 days, or freeze sliced portions for longer storage.
Enjoy this soft, fluffy sourdough sandwich bread for toast, sandwiches, or your favorite spreads! 🍞✨
