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Milk and Honey Sourdough Sandwich Bread

This sourdough sandwich bread is so so very easy to make and takes less than 2 hours! It makes the best toast and grilled cheese sandwiches too!

Course Appetizer, bread
Cuisine American, French
Keyword sourdough, sourdough bread, sourdough recipe, sourdough starter recipes
Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour 55 minutes
Servings 2 loaves

Ingredients

  • 1 1/2 cup warmed milk
  • 2 1/2 tsp yeast
  • 1 cup sourdough starter
  • 1/4 cup coconut oil ( you can also use butter)
  • 1 tsp salt
  • 1 tbsp honey
  • 1/2 tsp baking soda
  • 4 1/2 cup bread flour
  • extra oil for working with the dough

Instructions

  1. Put the warmed milk (not hot, if its too hot it will kill the yeast) in your mixer.

  2. Add the yeast, honey and sourdough starter and let it sit while you gather the rest of your ingredients.

  3. Add coconut oil, salt, baking soda and 2 cups of flour and begin mixing.

  4. Once it is just mixed, add one cup of flour at a time slowly. The dough should be a bit sticky still.

  5. If you feel it is too sticky, add 1 tbsp of flour at a time. You do not want to add too much flour or it will be stiff and heavy bread.

  6. Once all the flour is mixed in, knead it for 4-5 minutes or until it becomes elastic.

  7. Once it is done kneading, put it in a bowl to rise. I put a small amount of oil on the dough and rub it around to cover the surface. Then I cover with plastic wrap and let it raise for about 45 minutes or until it has doubled in size.

  8. Once it has risen, take it out of the pan and cut it into two equal sections.

  9. It is time to form it into a loaf. There are a couple ways to do this. First, you can roll in out as wide as the bread pan, and about 14 inches long. Roll it up, tuck the sides under and pinch them, then add it to your greased bread pans.

  10. I like to roll my dough in in itself, set the smooth side down in the greased bread pan, punch the air out, gather the sides and pinch while rolling it over to hide the seam and reveal the smooth side of the dough. You can see how I do this with my wheat bread here.

  11. Preheat the oven to 400 degrees

  12. Let these loaves raise for about 20 minutes or until they have doubled in size. You can tell if they are ready if you push a finger lightly into the side, it will sink and and not bounce back. If you push lightly into it and it bounces back immediately, it is not ready to go in the oven.

  13. There is a fine line between under proofed and over proofed dough so make sure to watch it! If it is over proofed it will fall in the oven and you will end up with a slightly flat loaf.

  14. I like to let it bake in the oven at 400 for up to 30 minutes. I will usually wait until they have baked for 20 minutes and take a pastry brush and brush butter on the top of the loaf. This will give it a nice brown color.

  15. Let the bread cool for about 20 minutes before cutting into it. Otherwise hot bred is very difficult to cut and not totally ruin the loaf.

  16. This sourdough sandwich bread makes amazing toast, grilled panini sandwiches, french toast, and of course, sandwiches!

  17. I store mine in simple plastic bread bags you can get at the store with twist ties. This bread also freezes really well!