Super Soft Sourdough Sandwich Bread Recipe | High Protein and Delicious
This amazing Sourdough Sandwich Bread Recipe should be kept in everyone’s recipe box because it can be made in a day and all in a stand mixer! It's soft, squidgy, and absolutely loved by both kids and adults because of its amazing texture and taste. The first time my child tried a slice, she couldn't stop talking about how it tasted like a croissant. What makes this recipe even better is that it uses high protein bread flour, giving it that softness of a traditional loaf while still maintaining a strong structure and crumb strength. It's definitely a winner!
The invention of sandwich bread is attributed to the 4th Earl of Sandwich, John Montagu, who lived in England during the 18th century. Legend has it that the Earl, an avid gambler, requested his servants to bring him slices of meat between two pieces of bread so that he could easily enjoy his meal without interrupting his gambling sessions. This simple yet practical idea quickly gained popularity and the concept of the sandwich was born. While bread had been a staple food for millennia, the Earl of Sandwich's innovative idea to use it as a convenient vessel for holding a variety of fillings revolutionized the way people enjoyed meals on the go. This marked the beginning of the widespread consumption of sandwiches and the eventual evolution of sandwich bread as a specific type of bread designed for making sandwiches, with its soft texture and sliceable nature.
The concept of using bread to hold food dates back to ancient times, with various cultures using flatbreads, loaves, or other baked goods as a means to transport and consume fillings. However, the specific invention of sandwich bread, as we know it today, can be credited to the 18th-century Earl of Sandwich. Over time, sandwich bread has been adapted and evolved to include different varieties such as white, whole wheat, rye, and multigrain, catering to diverse taste preferences and dietary needs. Today, sandwich bread continues to be a fundamental component of countless meals, and its invention marked a significant milestone in the history of culinary convenience.
Here’s Why You’ll Love This Recipe
You can make it all in a single day from a levain prepared the night before.
You can very easily double or even triple the recipe as needed and it freezes extremely well.
Children absolutely love this bread and the texture is not crumbly at all making it perfect for all kinds of sandwiches.
Super Soft Sourdough Sandwich Bread Recipe | High Protein and Delicious
Ingredients
Instructions
- Prepare this levain the night before you plan to make the bread.
- Take 35 grams of your sourdough starter and mix it with the flour and water.
- Let it sit in a covered container overnight to ferment and grow.
- Place the water and levain into the bowl of your stand mixer fitted with the dough hook and give it a little mix.
- Add all of the remaining ingredients together and let the dough knead for 10 minutes on a medium to low speed. On my Ankarsum mixer that is speed 3.
- After 10 minutes let the dough rest in the mixer for 15 minutes.
- After 15 minutes turn the mixer on again for about 20 seconds. This will replace the traditional hand folding of the dough. Repeat this step 3 more times with 15 minutes of rest in between each.
- Transfer the dough to a straight-sided container and let it rise until it has grown in volume by 50%. A rise of 50% doesn't mean doubled in size, it means half that.
- After the dough has risen, flour the top slightly and dump it out onto a clean surface.
- Pre-shape the dough by forming it into a tight ball, dust the top slightly with a bit of flour, flip it upside down so that the smooth side is on your counter and then cover and let it sit for 15 minutes.
- After 15 minutes, form the dough tightly so that it fits nicely inside a 1lb bread loaf pan. I like to line my pans with parchment paper first.
- Set the dough aside again to rise until the dough has just reached the top rim of the loaf pan.
- Do not score this bread before placing it into the oven!
- Get a second loaf pan of the same size and rest it upside down directly on top of the pan housing your bread loaf to create a faux lid.
- Place the bread into a pre-heat 350F oven and bake the bread for 20 minutes.
- After 20 minutes remove the upper bread pan that was acting like a lid and score the top of the dough straight down the middle.
- Return the dough to the oven and this time continue to bake the bread for 40 minutes uncovered.
- Feel free to brush the top of the loaf with butter as it comes out of the oven and then let the bread rest and cool before slicing.
Notes
Hi-Protein Bread Flour: I use flour from Central Milling called hi-protein. It has 13.5% protein and is exceptional for sourdough bread. You don't have to use this brand if you cannot acquire some, but any other brand of flour with at least 13% protein is ideal for sourdough baking.
Nutrition Facts
Calories
152.35Fat
3.5 gSat. Fat
1.63 gCarbs
26.64 gFiber
1.77 gNet carbs
24.87 gSugar
1.75 gProtein
4.27 gSodium
226.26 mgCholesterol
5.97 mgIron
0.9 mgVitamin B3
0.83 mgManganese
0.51 mgCalcium
19.62 mg
Explore Trending Recipes
A uniquely flavored sourdough sandwich bread recipe that contains all of the juice and chilis from canned chilis, ground turmeric, black pepper, and sharp cheddar cheese. It is easy to make in a stand mixer and even beginners can make this amazing recipe.