This easy sourdough sandwich bread recipe has a fluffy texture, a soft crust and makes the perfect sandwiches! It’s easy to make, and is great to have on hand for avocado toast, french toast and of course sandwiches. Sourdough sandwich bread stays soft for several days after being baked, and includes all the probiotic health benefits from the long fermentation process of the sourdough. This bread is made without commercial yeast, and depends on the wild yeast from active sourdough starter to raise the bread. This recipe is very flexible and you can adjust the amount of sugar or honey in it, and substitute eggs, melted beef tallow or oil for the butter depending on what you have readily available. The recipe makes 4 loaves of bread, but if you don’t need that many loaves, you can also shape it into hamburger buns or cinnamon rolls. You can also freeze it the same day you bake it and it will taste nice and fresh. Once you try this sandwich recipe, it will be your go-to sourdough sandwich bread.

I like to make this recipe because it is so simple. There is no stretching and folding or difficult steps to follow. I just put it into my Bosch mixer, mix it up, and then let it rise a couple times and bake. The entire process takes about 24 hours from start to finish, but it takes less than 10 minutes of active time, as most of the time it is just fermenting or raising. The timing of this is also flexible and can be adjusted to almost any schedule.

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