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Sourdough Honey Sandwich Bread Recipe

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4.1 from 11 reviews

A classic Sandwich Bread recipe featuring a soft, airy crumb and golden crust, made using a combination of active dry yeast and sourdough discard for enhanced flavor and texture. This homemade bread is perfect for sandwiches and toast, with a slightly sweet touch from honey and rich softness from butter.

  • Total Time: 3 hours
  • Yield: 1 loaf (about 12 slices)

Ingredients

Wet Ingredients

  • 1 cup (240 grams) water, warmed to 100-110 degrees F
  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1/2 cup (140 grams) sourdough discard
  • 2 tablespoons (42 grams) honey
  • 2 tablespoons (28 grams) butter, at soft room temperature

Dry Ingredients

  • 3 cups (360 grams) all purpose flour
  • 1 teaspoon (3 grams) kosher salt

Instructions

  1. Activate Yeast: Place warm water, yeast, and honey in the bowl of a stand mixer, mix well and allow to bloom for 5 minutes until the yeast is foamy and active.
  2. Combine Ingredients: Add sourdough discard and mix well before incorporating the flour, butter, and kosher salt into the mixture.
  3. Knead Dough: Mix on low with dough hook for about 1 minute, then increase speed to medium-low and continue mixing for 7-10 minutes until a smooth, elastic dough forms. If the dough is very sticky, add more flour one tablespoon at a time until the dough pulls away from the sides and bottom of the bowl.
  4. First Rise: Cover the dough and allow it to rise in a warm place until doubled in size, about 1 hour. Using an oven with the light on or a bread proofing setting works well for maintaining warmth.
  5. Prepare Baking Pan: Generously butter a 9×5 inch loaf pan and set aside.
  6. Shape Dough: After the dough doubles in size, transfer it to a floured surface and press it into an oval or rectangle roughly the width of the loaf pan. Roll the dough tightly and place it into the prepared loaf pan, pressing gently to evenly distribute the dough. Cover and allow to rise again until the dough rises about an inch above the pan, approximately 1 hour. Meanwhile, preheat the oven to 375 degrees F.
  7. Bake Bread: Bake the dough in the center of the preheated oven for 35-40 minutes or until the internal temperature of the loaf registers between 190-200 degrees F. To prevent over-browning, tent the loaf with foil after 20 minutes if desired.
  8. Cool Bread: Remove the loaf from the oven and let it rest in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Notes

  • The sourdough discard adds flavor complexity and texture but can be omitted or substituted with an equal amount of additional flour and water if not available.
  • If dough is too sticky during kneading, add flour gradually to avoid a dense loaf.
  • Using the oven light or a proofing setting helps create the ideal environment for dough rising.
  • Check internal loaf temperature with a thermometer to ensure perfect bake and avoid undercooked bread.
  • Butter the loaf pan generously to prevent sticking and enhance crust flavor.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/sourdough-honey-sandwich-bread-recipe/