Easy Sourdough Sandwich Bread
User Reviews
5
Easy Sourdough Sandwich Bread
Description
Easy Sourdough Sandwich Bread uses a ripe sourdough starter mixed with instant yeast, sugar, salt, all-purpose flour, and water. After kneading into a soft, smooth dough, it undergoes two stages of rising: first in a bowl until puffy, then shaped into a loaf and allowed to rise in a greased pan. Baking at 350°F yields a lightly golden crust with a soft interior, ideal for slicing for sandwiches.
The bread's texture is tender yet structured, thanks to the combination of natural starter and yeast. Scoring the top before baking is optional but can add a subtle decorative touch to the loaf's surface.
This loaf keeps well for several days at room temperature when wrapped airtight and can be frozen for up to two months. Avoid refrigeration to maintain quality.
Using a food thermometer can help check doneness; the internal temperature should reach about 190°F. Cooling the bread on a rack after removing from the pan ensures a better crust.
Ingredients
- 1.5 tsp instant yeast or rapid rise yeast
- 1.5 tsp table salt
- 1 tbsp granulated sugar
- 2.5 cups all-purpose flour
- 2 cups sourdough starter see notes, ripe
- 0.5 cups water
Instructions
- Combine all the ingredients in a bowl and knead 15 minutes by hand (or gently mix for 10 minutes with an electric mixer) to make a soft, smooth dough.
- Transfer dough to a lightly greased bowl and let it rise for about 45 minutes, or just until puffy but not quite doubled in volume.
- Lightly grease a 9x5" loaf pan and set aside. On a lightly greased work surface, gently deflate the dough, and form it into a loaf shape. Place loaf in the prepared pan, cover with lightly-greased plastic wrap, and let it rise for about 60 minutes in a warm, draft-free room, until dough rises about 1-inch above the rim of the pan.
- Meanwhile, preheat oven to 350°F. If desired, use a sharp knife to very gently score the top of loaf a few times with shallow cuts. Bake the bread for about 40 minutes, until the top is lightly golden and puffed up.
- Cool bread in pan for 5 minutes, and gently turn it upside down, out of the pan and onto a rack to cool completely.
Notes
- Use a fully ripened sourdough starter or follow package instructions if using a live starter before brewing the dough.
- Store baked bread at room temperature wrapped airtight for several days or freeze up to two months; refrigeration is not recommended.
- Check doneness with a food thermometer; internal temperature should be around 190°F.
- Cool bread completely on a wire rack after removing from the pan to avoid soggy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 350mg | 15% |
| Potassium | 17mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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