Soft Sourdough Sandwich Bread Recipe Homemade Food Junkie

Soft Sourdough Sandwich Bread Recipe Homemade Food Junkie Cook time: 40 minutes. additional time: 30 minutes. total time: 21 hours 10 minutes. soft sourdough sandwich bread is the perfect soft squishy bread for toast and peanut butter sandwiches. you can also grill this bread for amazing grilled cheese sandwiches. the flavor is outstanding. Weigh out starter into a large bowl. add water and mix until it turns into cloudy murky water. add milk, eggs, butter, and honey and mix. (i mix them together and warm them all to about 80 degrees in my microwave) add flour and mix with your hands (or a dough spatula) until the dough comes together.

Soft Sourdough Sandwich Bread Recipe Homemade Food Junkie Use a good scoring knife. score the loaf deeply straight down the middle. set a water bath below the bread pans with a baking sheet under the pans. check bread temperature to make sure loaf is completely done. remove from oven. cool the sourdough cinnamon bread on racks to room temperature to set crumb. Mix: to the bowl of a stand mixer, add the ripe levain, water, honey, salt, egg, coconut oil and most of the flour. i like to reserve a little of the flour (a little less than a cup) and add it in as needed. knead for 10 15 minutes until the dough is smooth, soft and cohesive. Preheat the oven to 450°f (232°c). transfer the pan to the oven and turn the oven down to 375°f (190°c). bake for 45 50 minutes until the crust is golden brown. allow the bread to cool in the pan for 10 15 minutes before transferring the loaf to a wire rack. cool for 1 2 hours before slicing to prevent a gummy loaf. First, feed your starter 12 24 hours before starting the recipe. in a medium bowl, combine the starter with warm water, and then add flour, sugar, oil, and salt. i like using a dough whisk for mixing. mix well to form a shaggy, sticky dough. flour or wet your clean hands and use them to finishing mixing the dough.

Soft Sourdough Sandwich Bread Recipe Homemade Food Junkie Preheat the oven to 450°f (232°c). transfer the pan to the oven and turn the oven down to 375°f (190°c). bake for 45 50 minutes until the crust is golden brown. allow the bread to cool in the pan for 10 15 minutes before transferring the loaf to a wire rack. cool for 1 2 hours before slicing to prevent a gummy loaf. First, feed your starter 12 24 hours before starting the recipe. in a medium bowl, combine the starter with warm water, and then add flour, sugar, oil, and salt. i like using a dough whisk for mixing. mix well to form a shaggy, sticky dough. flour or wet your clean hands and use them to finishing mixing the dough. Instructions. in the bowl of a stand mixer fitted with the dough hook, combine the warm milk and the sugar until dissolved. add yeast and sourdough starter, stirring to combine. add flour and sea salt. mix on medium low speed until dough comes together. with mixer on low speed, add butter pieces one at a time until combined. Add the sugar, oil, flour, and salt to the bowl. use a fork to combine well; it’ll be a little stiff but just mix it up well. cover the bowl with a damp clean kitchen towel, and let it rest for 1 hour. after an hour, come back to the bowl, and gently pull the edge of the dough in the bowl and push it into the middle.