Fluffy Sourdough Sandwich Bread (Amish-Style)
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A soft and fluffy homemade sourdough sandwich bread with a tender crumb, lightly sweet flavor, and golden crust. Made with an active sourdough preferment, whole milk, butter, honey or sugar, and all-purpose or bread flour, this naturally leavened loaf is ideal for sandwiches, toast, breakfast, and serving with jam or butter.
Ingredients
Instructions
Prepare the Sourdough Starter
Feed the sourdough starter approximately 8–12 hours before preparing the preferment.
Allow the starter to rise until it has doubled in size and become bubbly.
Make the Preferment
Place the slightly warm water, fed sourdough starter, and flour into a dough tub, large jar, or bowl.
Stir thoroughly until the ingredients are well combined.
Cover and leave at room temperature for approximately 8–12 hours, or until the mixture has doubled and become bubbly.
Prepare the Wet Mixture
Add the salted butter, raw honey or sugar, whole milk, and sea salt to a small saucepan.
Warm gently over low heat until the milk is warm and the butter has melted.
Remove from the heat and allow the mixture to cool to approximately 105°F, or slightly warmer than room temperature.
Mix and Knead the Dough
Place the prepared preferment into the bowl of a stand mixer fitted with a dough hook.
Pour in the warmed milk mixture.
Mix until combined, then let the mixture rest for approximately 20 minutes.
Add the flour.
Knead on medium-low speed for 10–12 minutes.
Continue until the dough pulls away from the sides of the bowl and feels soft rather than stiff.
If the dough is not pulling away from the bowl, add up to ¼ cup more flour as needed.
Complete the First Fermentation
Cover the dough and let it rise at room temperature for approximately 2–3 hours.
Gently punch the dough down.
Stretch and fold the dough a few times.
Allow it to rise for another 2–3 hours, or until it has doubled in size.
If the dough does not spring back appropriately or has not risen sufficiently, allow it additional time.
Shape and Proof the Loaf
Shape the fermented dough into a loaf.
Place it into a 9 x 5-inch loaf pan.
Cover the loaf and leave it at room temperature for approximately 2 hours, or until doubled in size.
Bake the Sourdough Bread
Preheat the oven to 375°F.
Make a small cut in the top of the risen loaf.
Bake for approximately 45 minutes.
If the top begins to brown too quickly, cover the loaf loosely with foil while it continues baking.
Cool and Finish
Remove the baked bread from the oven.
Let it cool in the loaf pan for approximately 5 minutes.
Brush the top with butter.
Transfer the loaf to a wire cooling rack.
Allow it to cool completely before slicing and serving.
