This soft sourdough sandwich bread combines the tangy flavor of sourdough with a soft, pillowy texture, perfect for sandwiches or simple spreads.

½ cup (120g) active sourdough starter

1 ¼ cups (300g) warm milk

2 tablespoons (40g) honey

3 cups (375g) bread flour

1 teaspoon (5g) salt

3 tablespoons (45g) butter (softened)

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In a large bowl, combine the sourdough starter, warm milk, and honey. Add the bread flour and salt, mixing until a shaggy dough forms.
Knead in the softened butter until the dough becomes smooth and elastic.
Cover the bowl and let the dough rise at room temperature for 6-8 hours or overnight, until it doubles in size.
Once the dough has risen, lightly flour a surface and shape the dough into a log. Place it in a greased loaf pan.
Cover the pan and let the dough rise for another 2-4 hours until it reaches just above the rim of the pan.
Preheat the oven to 375°F (190°C). Bake the loaf for 30-35 minutes until golden brown. Let it cool before slicing.
Optional: Brush the top of the loaf with melted butter for an extra soft crust.

This recipe yields 1 loaf, typically making 8 slices.

For a sweeter loaf, increase honey to 3 tablespoons.

For a heartier texture, replace up to half the bread flour with whole wheat flour.

If you don’t have a sourdough starter, use 1 packet of instant yeast (2 ¼ teaspoons) as a substitute.

To store, place in an airtight container or plastic bag for up to 3-4 days. For longer storage, freeze slices and reheat in the toaster.