Put your sourdough starter to good use with this easy sourdough sandwich bread recipe guaranteed to give you a soft, tender loaf ready to devour on any occassion!
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.
Use your own ripened sourdough starter, or you can use a live sourdough starter and follow simple package instructions for ripening before use.
Bread can keep for several days at mild to moderate room temperature, wrapped airtight. It can be stored in the freezer for up to 2 months. Refrigeration is not recommended.
If you'd like, use a food thermometer to check internal temperature of the bread, for doneness. It should register 190F when it's ready to take out of the oven.
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