There is nothing like the smell of fresh bread on a snowy winter afternoon. It fills your home with warmth and comfort. You will love how this loaf makes your kitchen feel cozy.

This soft sourdough sandwich bread is the perfect project for a quiet day. It delivers a tender crumb that your whole family will enjoy. You can finally skip the store-bought plastic bags for good.

Why This Recipe Is a Winner

This recipe creates a loaf that is incredibly soft and flexible. It does not crumble when you spread peanut butter on it. That makes it a total win for busy school mornings.

It is also very budget-friendly since it uses basic pantry staples. You only need a few simple ingredients to create something better than a bakery. Your kids will reach for seconds every single time.

Simple Cooking Steps

Making this bread is a slow and rewarding process. You do not need to be an expert baker to succeed. The milk and butter create a creamy and rich texture effortlessly.

I will guide you through the fermentation steps clearly. You will learn to feel when the dough is ready. Even beginners can master this soft sourdough sandwich bread with a little patience.

Ingredients You’ll Need

Most of these items are already in your kitchen right now.

100g active sourdough starter (100% hydration)
500g bread flour
280g whole milk, lukewarm
40g unsalted butter, softened
25g granulated sugar
10g fine sea salt
1 large egg (for egg wash)

Step-by-Step Directions

Whisk together the lukewarm milk, sugar, and active sourdough starter in a large mixing bowl until the starter is dissolved.
Add the bread flour and salt, mixing by hand or stand mixer until a shaggy dough forms.
Knead the dough for 5 minutes, then gradually incorporate the softened butter, one tablespoon at a time, until the dough is smooth, elastic, and passes the windowpane test.
Place the dough in a lightly oiled bowl, cover, and bulk ferment at room temperature for 5 to 6 hours, performing stretch and folds every 60 minutes for the first 3 hours.
Turn the dough onto a lightly floured surface, degas gently, and shape into a tight cylinder.
Place the dough into a greased 9×5 inch loaf pan, cover, and proof for 3 to 4 hours until the dough has risen approximately 1 inch above the rim of the pan.
Preheat the oven to 375°F (190°C) and brush the top of the loaf with a beaten egg wash.
Bake for 35 to 40 minutes until the internal temperature reaches 195°F (90°C) and the crust is deep golden brown.
Remove from the pan immediately and cool completely on a wire rack for at least 2 hours before slicing.

Best Ways to Enjoy It

Serve a thick slice toasted with salted butter and honey. It is the ultimate winter treat for a slow morning. You can also use it for the best grilled cheese ever.

Pack these slices into your kids’ lunchboxes for a healthy upgrade. They will love the soft texture and mild flavor. It pairs perfectly with a warm bowl of tomato soup.

Storage & Reheating

Store your loaf in a sealed bag at room temperature for three days. If you want it to last longer, you can freeze it. Slice the bread before freezing for easy access later.

To reheat, just pop a slice in the toaster. It will taste just as fresh and golden as day one. This makes your weekday mornings much smoother and faster.

Tips for Best Results

Do not skip the two-hour cooling time before you slice it.
Use a digital scale for the most accurate and consistent results.
Ensure your butter is very soft so it mixes in easily.
If your house is cold, proof the dough in the oven with the light on.
Double the batch and freeze one loaf for a busy week ahead.
Add a teaspoon of honey instead of sugar for a floral sweetness.
Brush with melted butter after baking for an even softer crust.

Ways to Switch It Up

Swap the sugar for maple syrup for a rich autumn flavor.
Mix in a tablespoon of dried herbs for a savory twist.
Use dairy-free milk and vegan butter to make it plant-based.
In the summer, add some fresh rosemary from your garden.

Common Questions

Can I make this bread in one day?

Sourdough needs time to develop flavor and rise properly. It is best to start in the morning to bake by evening. You can also let it rise in the fridge overnight.

How do I know if my starter is ready?

Your starter should be bubbly and have doubled in size. It should smell sweet and yeasty, not overly sour. A strong starter ensures a tall and fluffy loaf.

Will my picky eaters like this?

Yes, this bread is very mild and not overly tangy. The milk and butter make it taste like classic white bread. It is a great way to introduce sourdough to kids.

I hope this cozy recipe brings a little extra love to your kitchen this winter. There is nothing better than sharing a warm slice with the people you love. Happy baking!

— Lidia