How to Make Soft Sourdough Sandwich Bread by Hand

I love making a soft sourdough sandwich bread by hand, and I love slicing it and eating it with butter and drizzled honey on top. This simple loaf gives me joy every time I bake it. It smells like comfort. It tastes like home.

Why I love this soft sourdough sandwich bread recipe

Homemade bread makes the best sandwiches. The soft crust keeps every bite tender and the sour taste goes so well with…well, anything! This is one of my best sourdough sandwich bread recipes and I’ve given you some easy steps to follow.

Ingredients for this easy recipe

Here’s what you need for two loaves of this delicious sourdough sandwich bread:

• ½ cup butter, softened and cubed
  
• 2 tablespoons honey
  
• 1 tablespoon salt
  
• 1 cup active, bubbly active sourdough starter
  
• 2 ½ cups water (warm water will help the rise)
  
• 8 cups all-purpose flour or bread flour
  

Make sure your bubbly sourdough starter is active. It gives a strong rise and makes for a super soft loaf of sourdough sandwich bread.

Mix and knead by hand

Grab a large bowl. Add all the ingredients. Mix by hand until everything comes together. It will look like shaggy dough and that is fine.

Flour your work surface. Turn the dough out onto the counter. Knead it for 5 to 7 minutes. Use the palms of your hands and push down into the middle of the dough. Turn the dough 90 degrees. Lift the far side toward you, fold it over, and push down again. Turn, pull, and push. Repeat this move again and again. You will feel the dough start to get smooth.

First rise for sourdough sandwich bread

Place the dough back in the bowl. Cover it with a tea towel or wax paper. I like wax paper in case it touches the top of the loaf. Let it rise for 6 to 10 hours. I put mine in a turned-off oven with the door cracked. The oven light gives enough warmth. You can also cover it and store it in the refrigerator for up to 10 hours. Mix it before bed and you will wake up ready to finish the process the next day.

Shape the perfect loaf of sourdough sandwich bread

After the first bulk rise, divide the dough into two equal parts. Roll each section into a small rectangle on your work surface. Roll it up toward you. Tuck the ends under with your hands. It will fit the pans better this way.

Butter your loaf pans or line them with parchment. Place the dough seam-side down in the bread pan. Cover with a towel or parchment for the second rise. Let it rise for 2 to 4 hours at room temperature to get the final proof. I do the oven trick again and let the light help. The dough should almost double.

Bake Until Golden Brown for Best Results (You want the middle to be done)

Heat your oven to 375°. Bake for 45 minutes until golden brown on top. Your kitchen will smell amazing. Let it cool before slicing, but I usually cut into it while it is still warm. Spread butter. Add honey. It becomes perfect homemade sandwich bread. Wrap the loaves in wax paper and the bread stays soft all week.

Optional cinnamon swirl loaf

Turn one loaf into cinnamon swirl bread. Roll the dough into a rectangle. Mix:

• ½ cup softened butter
  
• ¾ cup brown sugar
  
• 1 ½ tablespoons cinnamon
  

Spread this mixture over the dough that has been rolled out into a rough rectangle shape. Roll it up tight. Important tip: put a large pan on the shelf under the loaf when baking. Cinnamon sugar loves to drip. I once smoked out my whole kitchen. I flapped a towel around like a wild person while trying to keep the smoke detector from going off. The boys had to help with this as well. Doors and widows had to be opened and their girlfriends were cracking up. Trust me, save yourself the drama.

Time to Be a Doer and Make This Soft Sourdough Bread

This easy sourdough sandwich bread gives a soft crust and a perfect loaf every time. It stays tender. It slices well. It works for school lunches, toast, and late-night honey snacks. Every bite delivers that sour taste and a little sweetness. This is homemade bread at its best. Let me know what you think!