Easy Enriched Sourdough Sandwich Bread

This easy enriched sourdough sandwich bread has a soft and fluffy texture, is slightly sweet, and is simple to make.

My children frequently request this simple sandwich bread- it tastes like soft store-bought bread but is much more wholesome.

This easy bread loaf is enriched with eggs, honey, and melted butter. My kids call it the “perfect bread.”  

Jump to Recipe

You can find a traditional version of this sandwich bread here, and a delicious whole wheat version here.

Why You’ll Love This Recipe

• This bread recipe is hands-off: just mix the dough in the stand mixer on low speed and allow it to bulk ferment overnight.
• This enriched dough is light and fluffy, making it the perfect bread for peanut butter and jelly sandwiches.
• Sandwich bread stays fresh in an airtight container and is a perfect loaf to incorporate into meal planning. 
• If you love French toast, this recipe makes the perfect bread.  Bake it a day or two before, and then enjoy!
• Unlike store-bought bread, you know exactly what goes into this easy loaf.  

One afternoon, I whipped up a batch of these mouth-watering sourdough hamburger buns and added too much flour.  I decided to turn those buns into bread, and here we have the result: the best sourdough sandwich bread ever.  Let’s call it a happy accident!

Find a quick and easy sourdough recipe that can be made in one day found here. 

Ingredients

You need a few simple ingredients for this simple recipe:

• 100 grams Active sourdough starter (1 cup)
• 500 grams bread flour (4.5 cups)
• 176 grams warm, filtered water (3/4 cup)
• 2 tbsp honey
• 1.5 tsp salt
• 1 large egg
• 57 grams unsalted, melted butter (1/4 cup)

For best results, feed your starter 4-8 hours before using it in this recipe. You want an active starter that is very bubbly and at its peak. 

You can sub all purpose flour for the bread flour if desired.

If you prefer, you can substitute the butter with olive oil or coconut oil.

How To Make Enriched Sourdough Sandwich Bread

I’ve purposefully kept this recipe very simple and easy to follow.  As a busy mom, I love recipes that I can work into my daily rhythm with no fuss!

Mix this easy recipe in the evening, set it on the counter for bulk fermentation, shape, and give the dough a second rise, then bake and enjoy fresh bread!

Step 1: In the bowl of a stand mixer, whisk together the warm water, honey, sourdough starter, egg, and melted butter. 

Switch to the dough hook attachment and add in the flour and salt.  Set the mixer to low and knead for 8 minutes or until the dough is smooth and glossy.  This is a slightly sticky dough, but do your best to roll it into a ball.  

Transfer the dough to a large bowl greased with butter, or take the dough out of the stand mixer bowl, grease it, and place it back in the bowl. 

Cover the dough with plastic wrap or a damp tea towel for the first rise and set it in a warm place for bulk fermentation.  I keep the room temperature between 70 and 72 degrees F.

Step 2: Shape + Second Rise

Pre-grease a 9×15 baking pan with butter or oil.  

The dough should double by the next morning.  Dump the dough onto a lightly floured work surface, roll it into a log, and tuck the ends under.  

Set the dough into the pre-greased bread pan and cover with plastic wrap or a plastic bag open on one end.  Let the dough rise for 2-4 hours or until the bread is slightly higher than the rim of the pan. 

Step 3: Bake

​Preheat the oven to 400 degrees F and make sure the rack is in the center. 

Remove the plastic wrap and bake the bread for 35-40 minutes or until the top is golden brown.  The internal temperature should reach 190 degrees. 

Let the dough cool for a few minutes, then transfer to a wire cooling rack. 

Let the bread rest for one hour before slicing (the dough continues to cook from the steam inside).

Enjoy!

Recipe Notes

• The fermentation process can vary depending on the time of year. Warm or cold temperatures will especially affect the second rise, so keep an eye on the dough to gauge when it has risen. 
• If you need to make this recipe in the afternoon, you can. Let it rise until the evening, then put it into the fridge overnight and bring it to room temperature the next day. 
• To speed up the second rise, you can place the dough in a cold oven with the light on or wrap the pan with a heat pad set to medium. 
• You can bake this in a pullman pan if desired. 

​Storage

You can store this soft sourdough loaf in an airtight container or ziplock bag. It will stay soft for 3-4 days.

To freeze, slice the bread and wrap each piece in parchment paper. Then, wrap all the pieces in a freezer-safe, airtight container and freeze for up to 3 months. 

You can also wrap the entire loaf in aluminum foil and place it in an airtight container before freezing it. 

I hope you love the homemade sourdough sandwich bread! This is a beginner-friendly recipe. If you need help, please feel free to comment below!