Soft Sourdough Egg Bread for Sandwiches

A soft sandwich bread made with your sourdough starter and plenty of eggs. ย Tender and delicious but sturdy enough for slicing.
5 from 2 votes

A recipe for sourdough egg bread that makes a soft sandwich bread that is still sturdy enough for slicing.

top crust of sourdough egg bread

Every sourdough baker knows and loves the crusty artisan loaves, but there is a different side to sourdough. You can make just about any baked good with your starter, and soft sandwich bread is no exception.

This recipe is a rich dough that makes a super soft bread: the richness of eggs and milk combined with a touch of sweetness from the sugar and then a subtle tang of sourdough. It’s a little bit tricky to get such a rich dough to rise without any yeast, but keep it in a warm place and be patient.

If you’re in a hurry, add a teaspoon of yeast in when you mix up the dough. I won’t tell.

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Ingredients for sourdough egg bread

  • 1/3 cup milk
  • 3 1/4 all purpose flour
  • 3/4 cup active sourdough starter
  • 3 eggs
  • 2 tablespoons butter
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • plus beaten egg for brushing the dough
  • A nice quality loaf pan, like this one

Let’s make it together

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Mixing and rising the dough

proces shots of making dough

Start by mixing all the ingredients, except the salt, in a large mixing bowl to form a shaggy dough. The order you add them is not important. Cover with a damp tea towel and allow to rise for 20-40 minutes. Then add the salt and begin to knead. The dough can be kneaded in a stand mixer, by hand, or in a bread machine on the dough cycle.

Related: how to knead dough in a stand mixer

After 5-7 minutes of kneading, you will have a soft, smooth, dough. Because of all the wet ingredients, it will feel very dense and sticky. Lightly oil a large bowl and shape the dough into a ball. Place it into the bowl and cover with a damp tea towel. Allow to rise in a warm place for 3-4 hours, until visibly risen in bulk.

Shaping, rising, and baking the loaf

process shots of shaping, rising, and baking loaf

After rising, it’s time to place the dough into the loaf pan. There’s no use really trying to shape it; it’s so wet. I just sort of throw it in. It will smooth out perfectly as it rises.

Cover the loaf with heavily greased plastic wrap to avoid sticking and let it rise in a warm place. Check on it frequently, as it will flop over the sides of the pan if it over rises. Mine took about 3 hours in a turned-off, slightly warmed oven.

Preheat the oven 350 towards the end of the rising time.

Once it has risen an inch or so over the edge of the pan, go ahead and bake! It will take about 50 minutes. The loaf will be very golden brown and the internal temperature should be about 200 degrees.

Let it cool at least an hour or two before you slice!

sliced loaf of sourdough egg bread

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sliced sourdough egg bread on white background
5 from 2 votes

Soft Sourdough Egg Bread for Sandwiches

Print Recipe
A soft sandwich bread made with your sourdough starter and plenty of eggs.  Tender and delicious but sturdy enough for slicing.
Prep Time:30 mins
Cook Time:45 mins
rising time:1 d
Total Time:1 d 1 hr 15 mins
Click here to grab a free mini-cookbook with my best seasonal recipes

Ingredients

  • 3 1/4 cups all purpose flour
  • 3/4 cup fed starter
  • 1/2 cup milk
  • 3 eggs
  • 2 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons butter
  • For topping
  • 1 beaten egg

Instructions

  • In a large mixing bowl, combine all the ingredients except the salt.  Mix to form a shaggy dough.  Cover with a damp tea towel and allow to rest at room temperature, 20-40 minutes.
  • Add the salt and knead the dough, by hand, stand mixer, or bread machine on the dough cycle.  Knead for at least 5 minutes until the dough is very soft and elastic.  Shape into a ball  and place in a lightly oiled bowl.  Cover with a damp tea towel, place in a warm spot, and allow to rise for 3-4 hours, until puffy.
  • Shape the bread into a loaf (it is very slack and won't hold its shape well, just place into loaf pan the best you can).  Cover with heavily greased plastic wrap and allow to rise another 3-4 hours in a warm place, until dough has risen 1 inch over the edge of the loaf pan.  Towards the end of the rising time, preheat the oven to 350 degrees.
  • Bake for 45 minutes, until very golden brown and baked to an internal temperature of 200.  Allow to cool completely before slicing.  Stays fresh 1 day at room temperature, but freezes very well.

Notes

This is a rich, heavy dough and does not rise much, if at all,  in cold temperatures.  A suitable warm spot is important.
Leftovers are great sliced thick and used for French toast!

Nutrition

Calories: 112kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 308mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Calcium: 19mg | Iron: 1mg
Course: bread
Cuisine: American
Keyword: rich sourdough sandwich bread, soft sourdough sandwich bread, sourdough bread with lots of eggs
Servings: 16 slices
Calories: 112kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

Keep baking!

signature with strawberries

Click here to subscribe By on March 31st, 2020

12 thoughts on “Soft Sourdough Egg Bread for Sandwiches”

  1. A few questions: Would you please describe the consistency of your starter when you feed it (pancake batter, cake batter, wallpaper paste, etc.). Can you use bread flour instead of AP flour? Also, I notice an egg at the end of the recipe for the topping. When do you put that on – before or after the rise?

    Reply
  2. I just made this recipe for the first time today. Making one batch, I made 2 8.5 x 4.5 x 2.75 loaves.
    What size pan are you using if you only make 1 loaf? Smells and looks wonderful. Can’t wait to cut it! Thanks for sharing!

    Reply
  3. 5 stars
    Hands down favorite bread. I love it as is. I have subbed flavored olive oil and added fresh herbs. Have added homemade pesto too. Thought I killed the sourdough once, I heat the milk so I added 2 1/4 tsp yeast. It really raised with a perfect crumb.

    Reply
  4. This bread looks delicious. Iโ€™m looking forward to trying it. I noticed a discrepancy in your oven temperature, though, and am wondering which one to go with. In the blog post directions it says to bake at 350F and in the recipe it says 250F. Iโ€™m guessing 350F is the correct one, but Iโ€™m new to sourdough baking and just wanted to double check. ๐Ÿ™‚

    Reply

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