This bread is the easiest and best sourdough sandwich bread recipe! Homemade, buttery and soft, you will never buy sandwich bread from the store again! Serve this bread for sandwiches or enjoy by itself with some butter and honey drizzled on top.
Are you tired of buying store bought bread that has way too many extra ingredients and just ends up being dry when you open up the bag? Search no longer, because this recipe is hands down the BEST sourdough sandwich bread recipe you will ever make! This sourdough sandwich bread is golden on the outside and soft and fluffy in the middle. The method is SO simple and it turns out delicious every single time.
My kids are big PB&J lovers, and with two of them being in the thick of toddler world, I need lunches that I can count on them to eat. It seems like every day there is something they used to LOVE that they just will not touch anymore! Anyone else?! Just my kids??
The one thing I can ALWAYS count on them eating though, is a PB&J. Which is why I needed a really good sandwich bread recipe. They like the artisan loaf sourdough bread for lots of things, but this sandwich bread is just SO perfect for lunchtime sandwiches. I love that I can start it the night before I need to bake it and can have it ready and baked for lunchtime the next day.
Made with light and fluffy bread flour, sweetened slightly with some raw honey, and the perfect moisture with the creamy butter added in the dough, this sandwich bread just could not be better. Okay, maybe when it is warm and served with a bit of butter and drizzle of honey. It is just so good. You have to make it.
Before we begin… a note on the kitchen scale
You will need a few kitchen tools. One of the most important tools you should become familiar with is a kitchen scale. I know, that sounds horrible. It took me FOREVER to finally start using my kitchen scale in bread baking. It sounded WAY too complicated and I just wanted to use my measuring cups and spoons and be left alone, thank you.
Well after MANY bread baking inconsistencies and failures, I finally decided I would try the old kitchen scale. And guess what I found?
MORE CONSISTENT RESULTS. Like, every time.. It was annoying. Because I didn’t want to use the kitchen scale!
But let my failed bread baking attempts save you the trouble. Get you a kitchen scale, or dust the one off you already have but never use, because in my experience, it is key to getting the perfect loaf every time.
OKAY, that’s enough talk about the kitchen scale.
Tools you may need for this sourdough sandwich bread recipe:
- Kitchen Scale – I have this one, inexpensive and works great
- Stand Mixer with dough hook (optional, but makes it SO much easier) or Dough whisk/Large bowl
- Loaf Pan
- Bread knife
- Cooling rack
Ingredients for Sourdough Sandwich Bread:
- Unbleached Flour, bread or all-purpose – I have been purchasing organic flour in bulk from Azure Standard and LOVE it! So affordable and amazing quality.
- Unsalted Butter (also purchasing organic, grass-fed butter in bulk from Azure!)
- Filtered Water
- Sea Salt
- Honey
Let’s begin making this sourdough sandwich bread recipe!
Before you begin making this sourdough sandwich bread, you will need to make sure your sourdough starter has been fed in the past 4-6 hours and is nice and bubbly. If you don’t have a starter yet, check out my post on how to make your own sourdough starter in just 7 days! And then you, too, can bake your own homemade sourdough bread!
Once the starter is bubbly, you are ready to begin!
The evening before you want to bake your sourdough sandwich bread…
Zero out your mixing bowl for your stand mixer on the kitchen scale. *Zero out just means you place the bowl on the scale, push the zero button, and now the scale has subtracted the weight of the bowl. Set the measurement to grams.
Once you have zeroed out the scale, pour 500 grams of organic bread flour, 10 grams of salt, 90 grams of unsalted butter cubed (it’s about 6 Tablespoons). With the paddle attachment, mix together on low speed until the flour and butter is combined. It will be pretty dry.
Next, place the mixing bowl with the flour and butter combo back on your kitchen scale. Zero out the scale. Add 30 grams raw honey, 150 grams fed starter, and 230 grams filtered water (room temperature is best).
With the dough hook attachment, mix the dough until well combined and sticky. I usually let it run on low for about 6 minutes to make sure it is really well combined and the dough comes off the sides of the bowl.
Cover the bowl and let sit for about 30 minutes. After 30 minutes, pop the dough mixer back down and set your mixer on low and knead for about 2 minutes. This is all the kneading you will do, and if you had a stand mixer, all you had to do was turn the switch on! I am not lying when I say this is the easiest and best sourdough sandwich bread!
Shape the dough if needed so it is a little ball, then cover the bowl with plastic wrap and let it sit and rise overnight! I let it rise in my Kitchenaid mixing bowl because it is less dishes and it works great.
The next morning…
your dough should have risen and doubled in size. If your house is cold, this might take a little longer. The usual rising time in our home is around 12-14 hours since we keep our home cool at night.
Scoop the dough out onto a lightly floured surface and shape the dough into a rectangle – about 6″ wide x 18″ long.
Begin to roll the dough starting with the short end, tucking and pinching the outside edges as you go to make a log. Place the dough in an oiled loaf pan- I used coconut oil to coat the pan.
Cover the loaf pan and let sit/rise for another 2-4 hours until it has doubled. Again, this time will depend on your house temperature. Cooler means slower rise, warm and it will rise quicker.
Once it has doubled, set your oven to 375℉. Bake the bread for 45 minutes until golden on the outside.
Slip the bread out of the pan as soon as you can (I usually wait about 10 or 15 minutes so I don’t burn myself) and let the bread cool on a baking rack so the sides stay nice and crispy. Let cool for 30 minutes and then it is ready to be sliced!
Tips for storing:
I only slice what I need right before I eat it. To keep the bread from drying out, wrap in plastic wrap, store in a ziploc gallon bag, or my favorite method- wrap in a tea towel or linen bread bag and store in a bread box. This truly is the best method and reduces waste!
Pin it for later!
Want to try some more sourdough recipes?
- Pumpkin Spice Sourdough Bagels with Pumpkin Cream Cheese
- Pumpkin Spice Sourdough Pancakes
- How to make a Sourdough Starter
- Sourdough Croissants
- Sourdough Cinnamon Brioche
- Sourdough Orange Cinnamon Rolls
- Artisan Rustic Sourdough Bread
If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram @oursimplegraces
The Easiest & Best Sourdough Sandwich Bread
This is the easiest and best sourdough sandwich bread recipe! Homemade, buttery and soft, you will never buy sandwich bread again!
Ingredients
- 500 g Organic Bread Flour
- 10 g salt
- 90 g unsalted butter, cubed
- 30 g raw honey
- 150 g starter
- 230 g filtered water
Instructions
The evening before you want to bake your bread...
- Zero out your mixing bowl for your stand mixer on the kitchen scale. *Zero out just means you place the bowl on the scale, push the zero button, and now the scale has subtracted the weight of the bowl. Set the measurement to grams.
- Pour in the organic bread flour, salt, and unsalted butter cubed to mixing bowl. With the paddle attachment, mix together on low speed until the flour and butter is combined. It will be pretty dry.
- Next, place the mixing bowl with the flour and butter combo back on your kitchen scale. Zero out the scale. Add raw honey, fed starter, and filtered water (room temperature is best).
- With the dough hook attachment, mix the dough until well combined and sticky. I usually let it run on low for about 6 minutes to make sure it is really well combined and the dough comes off the sides of the bowl.
- Cover the bowl and let sit for about 30 minutes. After 30 minutes, pop the dough mixer back down and set your mixer on low and knead for about 2 minutes.
- Shape the dough if needed so it is a little ball, then cover the bowl with plastic wrap and let it sit and rise overnight! I let it rise in my Kitchenaid mixing bowl because it is less dishes and it works great.
*if you don't have a stand mixer, simply knead by hand for about 6-8 minutes until dough is sticky and ingredients are well combined.
The next morning...
- After about 12-14 hours,your dough should have risen and doubled in size.
- Scoop the dough out onto a lightly floured surface and shape the dough into a rectangle – about 6″ wide x 18″ long.
- Begin to roll the dough starting with the short end, tucking and pinching the outside edges as you go to make a log. Place the dough in an oiled loaf pan- I used coconut oil to coat the pan.
- Cover the loaf pan and let sit/rise for another 2-4 hours until it has doubled.
- Once it has doubled, set your oven to 375℉. Bake the bread for 45 minutes until golden on the outside.
- Slip the bread out of the pan as soon as you can (I usually wait about 10 or 15 minutes so I don’t burn myself) and let the bread cool on a baking rack so the sides stay nice and crispy. Let cool for 30 minutes and then it is ready to be sliced!
Notes
I only slice what I need right before I eat it. To keep the bread from drying out, wrap in plastic wrap or store in a gallon ziploc bag.
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Nutrition Information:
Yield: 6 Serving Size: 2 slicesAmount Per Serving: Calories: 424Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 651mgCarbohydrates: 65gFiber: 2gSugar: 4gProtein: 10g
This bread looks great!! Thanks for sharing 😉
Thank you, Diane!
I’ve been making this recipe for about 2 years now – it is simply the best sourdough loaf out there. However, I’m trying to lower my fat intake and was wondering if you’ve ever tried this with no butter or less?
Thank you so much! So glad you’ve enjoyed it! I have not tried lowering the butter amount for this recipe, but I have another recipe for rustic sourdough bread that is also excellent for sandwiches that uses no fat/oil! I would recommend trying that if you have not yet 🙂
I am currently making this bread and I doubled the recipe for two loaves, my dough rise the first time for about 16 hours, it completely fills up my bread pans, so do I still need to let it rise again or can I just rest the dough for 45 min and then bake?
Thanks so much
Hi! Yes, sometimes the second rise time may be shorter depending on temperature and maturity of starter. I hope it turned out great! Sounds like you’ve got a healthy starter!
What are the actual dimensions of the loaf pan in inches?? Thanks!
This is now my family’s favorite sourdough recipe! It is so versatile! Thank you for sharing!
Yess I love it! Glad y’all are enjoying it 🙂
Made the dough yesterday and my bread it almost ready to go into the oven. This was such an easy recipe. Thanks for sharing.
Thanks for trying the recipe! Hope you loved it 🙂
We love it. I have made it about 3 times now. I had a question about how much to feed the starter to get 150 grams. And so I have some left over. Thanks.
I accidentally grabbed the organic all-purpose Unbleached flour instead of the bread flour. Is this going to be a problem?
Not a problem, either will work!
Can you make the dough and put it in the refrig after the first rise and after you put it in the bread pan to bake the next day?
Yes, either would work. You can place directly in the fridge to shape later, or you can shape the dough, place in pan, cover and refrigerate. Just note that you will need to let the dough come back to room temperature and allow it to rise for a few hours before baking still after refrigeration.
Have you tried part whole wheat in the recipe?
Yes, use the same weight measurements and it should turn out great. Whole wheat adds an extra delicious flavor to the bread in my opinion!
Love this recipe! I’m still looking for the best sandwich sourdough recipe so I’ll have to give this a try.
Oh good! I hope you love it! Thanks, Betsy!
My dough seems to be rising faster & it’s already double in size, should I refrigerate to stop from over proofing?
Hi! Yes you can always place the dough in the refrigerator if you are not ready for the next step. The cold will slow down the fermentation until you are ready to shape, let it rise again and bake. Summer is always a little tricky with timing sourdough! The warm weather makes things go much faster typically! 🙂
I will have to try this recipe! Thanks for sharing!
I hope you enjoy! 🙂 Thanks, Amber!
I have been baking with sourdough for probably 6 years. I struggle with it and feel like a slave to it at times, so I put it in the fridge and forget it for a while. Well I just baked this sandwich bread, and it was the easiest and most beautiful loaf I have ever made. Thank you so much. I am moving on to more of your sourdough recipes and hope I have just as much luck.
Val🥰
So happy to hear that! Thanks for trying out the recipe!
“Easy” and “sourdough” caught my attention! This looks so good and I can’t wait to try my hand at making it!
I feel you!! Let me know how you like it! 🙂
What if I don’t have bread flour. Can I use all purpose?
Hi Stephanie, yes. All purpose works for the recipe. I have used it and the bread turned out great! Hope you love it!
I love this recipe!! I’ve made it several times and it’s always my go to recipe for sourdough loaf. I appreciate the written out steps for completing this also!! A keeper!
So glad you love it!! Thanks for sharing 🙂
I need to give sourdough a try! It’s beautiful! Do you use fresh ground flour at all?
Yes, you should! I don’t have a grain mill so no fresh ground flour, yet. I have started purchasing flour from Azure Standard though and it seems to be closer to freshly ground flour. There definitely is a bit of a difference it seems. I would love to hear what you have tried with your fresh ground flour!
Does anything change, as far as baking goes, if I want to use a cast iron bread pan?
Hi Kim! That is a great question. I have not personally baked this bread in a cast iron bread pan but have baked other things in cast iron and the main thing you want to ensure is that the cast iron is seasoned well so that it doesn’t stick. Other than that, I think you would just bake the normal 45 minutes- checking around 40 minutes to be sure it isn’t done earlier. Thanks for checking out this recipe! I hope you enjoy!
I tried this last week and it was kind of dry. I’ll increase the fat this week and see if the fixes it.
I’m just starting my sourdough journey so am playing with all kinds of recipes for bake day as well as uses for my discard.
Sorry to hear it was a little dry! Yes, the beginning of baking with sourdough always takes a little time figuring out what works best in your home and with your climate. Thanks for trying the recipe! I’m sure you have many wonderful sourdough loaves ahead!
We live in Arkansas. We keep our house at about 72 degrees at night. I think that’s cool but is it cool enough for the counter? Also I got it ready at 3:00 pm this afternoon. I usually get up about 6:30. Is this too long in that temperature? Will it over proof?
Hi! That temperature is fine for being on the counter. It is possible that it may overproof if left out that long. You could cover and place it in the fridge overnight to slow the fermentation, then shape it in the morning, let rise again/come to room temp and then bake. Hope that helps!
Do you bake this in the glass casserole dish that’s pictured or a loaf pan?
I have done both! Either works for the recipe and turns out great, so it is your preference!
What size loaf pan? Thanks!
This is the loaf pan I have used, it says it is a 9 inch loaf pan 🙂
Could I let dough retard in fridge for a few days until I am ready to bake?
Yes, I would just cover the dough after the first rise (make sure it’s airtight) if you are wanting to refrigerate. Then shape the loaf/let it rise before baking. Hope that helps!
Is the first rise that 12-14 hours in the mixing bowl? Or is it after you have shaped it into a loaf?
The first rise should be done in the mixing bowl. You will shape and place in the loaf pan after that bulk rise, then let it rise a second time for a shorter period.
Is the butter suppose to be room temp
Room temp is preferred but I have made it with cold and it works, just takes longer to mix it all in.
Why are all the measurements in grams ? Need conversions. Please send
Hello! I talk in the post about why I choose to make my bread recipes by weighing the ingredients using a kitchen scale instead of measuring out by cups. Do you have a kitchen scale? If so, it should have a mode for weighing in grams. I hope that helps 🙂
This bread is delicious! One question…we are wheat farmers so I would love to try this with fresh ground wheat. Do you know what changes I would need to make?
Thank you, Sarah! I am so glad you like the bread. I have not tried this with freshly ground wheat, so I cannot say from experience what changes would need to be made, however I did find this article that has some really great tips when baking with freshly milled flours. Let me know if you try it and how it turns out!
After trying quite a few recipes/techniques for sourdough sandwich bread, this has become — hands down — our very favorite! Thank you for sharing it with us! Curious if you have ever turned this into cinnamon raisin bread? I’m thinking the butter, cinnamon, and raisins could be added while rolled out, before the second proof.
Thank you, Heather! I am so glad you love it! I have actually made this into cinnamon swirl bread, except I used chopped up dates instead of raisins because I am not a big raisin person 🙂 But yes, that is exactly when you would add the filling – once it is rolled out. You could even add a little brown sugar to the cinnamon to make it more of a dessert bread. Either way would be great!
Thanks! I’m going to try it tonight! Mmm… warm cinnamon bread. What a great way to welcome fall!
So I’ve been baking sourdough bread for about 4 years now and this is my first try with a sourdough loaf bread. I fed my starter so it was fresh and followed the directions. It rose fine over night but when I placed it in the pan for its second rise it did very little. It came out dense and undercooked after letting it sit for the full 4 hours. I’m not sure what went wrong, maybe the starter was used to closely after the feed? Not sure. I’ll try and salvage it for French toast or something.
Hi Trish! I’m sorry the loaf turned out dense. Good idea to use it for French toast! I also like using loaves that don’t turn out for croutons 🙂
How soon had you fed your starter before mixing the dough? It’s possible that could have been the reason it didn’t rise well.. I usually wait at least 6 hours (more if it’s cold inside) after feeding it to make sure it’s at the peak rise when I’m ready to make a dough. The only other thing I can think of is maybe it got dried out? Thanks for trying the recipe!
What size bread pan do you use. I did not see it mentioned.
Hi Nancy! The loaf pan I use is 1.5 quart like this one linked here. I think anything in similar size will work for this sandwich loaf as the dough will mold to the pan as it rises. Just take care to shape it long enough to fit your loaf pan. Hope that helps! 🙂
It does help. Thank you.
Can this recipe be done with gluten free flour?
I have not tried making bread with gluten free flour or a gluten free starter so I could not say. Sorry! Let me know if you give it a try!
I made this yesterday. It is perfect! Thank you so much. I finally have the sandwich bread I always wanted!
I am so glad you loved it!! Yes, having fresh sourdough sandwich bread is the best! 🙂 thank you for sharing, Hollyn
I may have missed it in the instructions, but is it room temp butter or cold butter? Can’t wait to start it tonight!
Room temp works best!
Can this be doubled??
Yes, just split it into two loaves after the first bulk rise. Shape them each and place in loaf pans to rise before baking. I do this pretty much every time I make it because we go through it so fast!
Can I make this with whole wheat flour? Do you think I would need to add more water? Thanks!
Hi Melissa, you definitely could make this with whole wheat flour. I would keep everything the same in the recipe, the only difference is that the bread might be a little more dense. You could always play around with using part whole wheat part bread or all purpose flour.
Thanks for recipe. Could I substitute coconut oil for the butter? Thanks
I have not tried it with coconut oil but I would guess it would work, that or avocado/olive oil? Let me know if you try it and how it turns out!
I made a loaf a few days ago…. It was amazing and super easy to make. Does it freeze well?
I’m so glad you loved it! Thanks for trying it out 🙂 yes, I would freeze and then thaw in the fridge overnight before eating.
This is such a easy recipe you couldn’t have said it better! Plus it’s delicious! Thanks for sharing!
I’m so glad you loved it and found the recipe easy to follow! Thanks for sharing! 🙂
Hello! I’m a Family and Consumer Science teacher wanting to make sourdough with my Culinary students. I’m also slightly new to sourdough making. Would letting it rise for 24 hours each time be too long? My room is rather cold (usually 65). Should it be placed in the fridge at all if rising for so long? Thanks!
Hi! So cool to hear you are thinking of introducing sourdough to your students! I wish I had learned when I was younger! It is possible the timing would work with the room being kept so cool, but I’m not totally sure. You definitely want it to double in size before placing it in the fridge so if you are leaving it unattended in the evenings/at night it may overproof. You could always experiment and see what happens!
I tried this loaf! Its the easiest loaf i’ve tried and it’s delicious…This would make the ultimate soft sandwich! I actually made a loaf for my stuffing in case I don’t have enough. But i think i’m making another loaf tonight! I love sourdough, but i love the sourness. Can you recommend anything to make it more sour? With a regular boule, they recommended longer cold fermenting and using flours like dark rye flour. I did add some because i have it and the little bacteria are happiest with it! Either way, this will be a keeper for me for fresh baked bread! Loved it! I’m glad I came across it..Thank you! 👍
Hi! I love using this loaf for stuffing also! Glad you enjoyed the recipe! For extra sourness, the longer cold ferment is what I would do. I do not have experience with rye but am wanting to try it soon! Thanks for trying the recipe! 🙂
I let the dough rise overnight and it doubled in size. Then I shaped it and put it in the loaf pan, but I knew I wouldn’t be home when it would need to be baked, so I just put it straight in the fridge. I then pulled it out around 12:30. It’s now 7:30 and it hasn’t doubled in size again. It’s about 68 degrees in my house. Did I mess it up? I’m thinking of just trying to bake it.
Hi! It’s possible it is just too cold still, I would go ahead and bake and just see how it does. In the future, if you cold ferment, just try placing it in a warmer spot since it has to warm up from its fridge temperature and then it can bulk rise again for an hour or two.
hi
Is the butter, room temp or cold?
Thx
Room temp mixes the easiest but if you have a stand mixer, cold will work. It just takes a bit longer to mix in.
We love it. I have made it about 3 times now. I had a question about how much to feed the starter to get 150 grams. And so I have some left over. Thanks.
Hi, do you use cold butter or room temp?
I prefer room temperature. Cold can work but it takes longer to incorporate.
This Bread is AMAZING! Love it!!! What do you use to cover your bread when it is raising? Thank you in advance!
Thank you!! I’m so glad you love it 🙂 I usually use a damp lightweight tea towel for both rises. Plastic wrap works for the first rise if you have a large bowl, but something that won’t stick like a tea towel is preferable for the second rise.
Thank you so much!
Might be a silly question, but can you double the recipe to get two loaves at a time? Or will that mess with it?
Definitely you can double the recipe! I usually do because we go through it so fast. Just split the dough after the bulk rise and shape into two loaves 🙂
Hello! I am about to make this recipe and am wondering if I can put it right in the fridge after shaping in the morning, then take it out to bake it after work. Otherwise I will have to bring it to my classroom with me (which I have been known to do lol).
Yes you could put it in the fridge after shaping. Make sure it is covered well and then bring to room temp/let rise before baking 🙂 hope you enjoy!
Tried the loaf today, but have done one other similar recipe, and each time my crust on top is very hard like when I make a boule loaf. Any thoughts? Your pictures look more like the instant yeast loafs I have made.
Hi! Yes I know what you mean. The best way to keep the crust from being hard is to keep it well covered on the second rise. So either with plastic wrap or a damp tea towel (make sure to keep it damp while it rises). Once to loaf comes out of the oven the crust will be hard initially, but as it cools it will soften. Hope you enjoy! 🙂
I need to try this out. We eat at least 2 sourdough loaves a week. My kiddo would love to have sandwich bread.
This is an amazing recipe. Making it today for the second time ( I am making two loaves for my grandkids). Thank you for sharing this recipe.
Thank you, Marie! I am so glad you have enjoyed the recipe!
Hi! I was wondering if you’d recommend, and if so, how to speed up the bulk fermentation time? Would it be possible to bulk ferment in the oven with the light on to cut the time down to 8-10 hours? Would that make the dough/final outcome less desirable? I’m new to bread baking and would love to mix up the dough in the AM and be able to bake same day. TIA.
Hi! Yes, that could speed up the bulk ferment time. Temperature (as well as starter being at peak rise when using) plays a big roll in how quickly it ferments, so for me, ferment times are a lot shorter in the summer when our house is pretty warm during the day. If your oven light puts off a little heat that would certainly work. The main thing about under-proofing would be that it may be a little more dense and has less time to digest the gluten if that is something you are concerned about. Hope that helps!
I LOVE this recipe! I’ve made it probably about 6 or 7 times. I’m new to the sourdough world. I tried it last year and was overwhelmed. This year my SIL gave me an active starter, and that was a gamer changer. My only goal was to make a sourdough sandwich loaf like we buy at the grocery store. My toddler eats lots of sandwiches. This is the first recipe I stumbled across, and I have no plans of looking for anything else! Love love love! Thank you!!!
Yay!! I am so so glad you love it and that it helped you meet your goal of replacing store bought bread! My toddlers consume this bread very quickly as well with all the sandwiches we have. And yes, the active starter makes all the difference. So happy for you! Thanks for sharing 🙂
This is our favorite bread recipe EVER! The only thing I recommend is rubbing sine butter on the top as soon as you pull it out of the oven. It’s keeps it soft. It’s hard to tell this apart from store bought!
Ohh sounds so good! I will try it next time 🙂 Thank you for sharing and I’m so glad you love it!
This recipe was very simple and I am excited to attempt again!! Hoping you can give advice on what I may have done wrong! Dough was very soft and pretty sticky yet when I rolled it out! It did rise well overnight but the second rise in the pans didn’t produce that beautiful risen dough!???? the one loaf actually has stretch holes all over the top!! I am wondering if I needed more flour??
It sounds like it’s possible the dough was overproofed.. If it is warm in the home, it may double quicker. Over proofed dough can be pretty sticky. You could try reducing the liquid amount a little on your next loaf, especially if where you live is very humid.
Is it supposed to go in a cold oven that comes up to 375 or do I preheat the oven and then bake? Thanks!
Preheat the oven then put the bread in.
Does anyone know what size loaf pan to use for this bread??? Thank you!
I tried your recipe yesterday and it is a keeper! I was nervous because I have been using a 8″ pullman pan. I decided to go ahead and find out anyway. This IS such an easy recipe and I love the flavor. I baked it without the cover for my pan. It baked up to tall and golden brown. I love having a soft sandwich bread recipe to pull out regularly. Thank you!
That’s amazing! I haven’t made a pullman’s loaf before, so that’s cool to hear it turned out well! Thanks for sharing! So glad you enjoyed it 🙂
I have yet to try out a sandwich loaf of sour dough. I really need to this weekend.
I just tried this recipe for the first time today and I cannot say enough how delicious this bread is!! I doubled it to make two loaves and so glad I did! So easy to make and literally the best bread I’ve ever made/had.
Wow!! I am so glad you made it and loved it!! I have to double it every time now, it just goes so fast!
I dont even know how many times I’ve made this bread and it turned out perfect every time! I like to spread butter, brown sugar, and cinnamon on the dough after rolling it out into the rectangle and then roll it up for the second rise. Soooo good, especially for French toast!
I’m so glad you love it!! Yes, makes amazing French toast ☺️
I live in Tucson and the temperature is rising. I’m afraid to leave it out all night our house stays pretty warm. Any suggestions on what to do? Thank you for the recipe and the help.
You can refrigerate the dough, but the dough should be given around 6 hours or so to bulk rise at room temperature. This dough is very forgiving since it is enriched with the butter, but yes, the warm weather will cause it to ferment quicker. Refrigeration will slow down the fermentation process.