Sourdough Egg Bread
Every sourdough baker knows and loves the crusty artisan loaves, but sourdough has a different side. You can make just about any baked good with your starter; soft sandwich bread is no exception. If you want a soft, tasty bread perfect for sandwiches, this sourdough eggbread recipe might be your new favorite.
Itโs rich and slightly tangy but sturdy enough to hold all your favorite fillings, making it stand out from any basic loaf. Whether layering it with deli meats, piling it high with veggies, or slathering it with butter and jam, this bread is perfect for your sandwich needs. Itโs a great sourdough bread recipe to make aheadโjust slice and freeze, and youโll always have fresh, homemade bread!

Soft Sourdough Egg Bread for Sandwiches
Equipment
- Large mixing bowl
- Stand mixer (optional, but recommended for easier kneading)
- Bread machine (optional if using the dough cycle)
- Measuring cups and spoons
- Dough scraper or spatula
- Loaf pan (8×4-inch)
- Damp tea towel or kitchen towel
- Pastry brush
- Wire rack
Ingredients
- 3 ยผ cups all-purpose flour
- ยพ cup fed starter
- ยฝ cup milk
- 3 eggs
- 2 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons butter
- For topping
- 1 beaten egg
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Instructions
- Mix the ingredients.ย ย Combine all ingredients except the salt and butter in a large mixing bowl. Mix until a shaggy dough forms. Then, cover with a damp tea towel and rest at room temperature for 20-40 minutes.
- Knead the dough.ย ย After the rest period, add the salt and knead the dough by hand, using a stand mixer or bread machine (dough cycle), for at least 5 minutes until the dough is soft, smooth, and elastic. Then, add the butter during the last minute of kneading.
- First rise.ย ย Shape the dough into a ball and place it in a lightly oiled bowl. Then, cover it with a damp tea towel and place it in a warm spot. Allow it to rise for 3-4 hours until the dough is puffy.
- Shape the loaf.ย ย After the dough has risen, shape it into a loaf by gently folding it and placing it into a greased 8×4-inch loaf pan. The dough may be slack but will take shape during the rise.
- Second rise.ย ย Cover the pan with greased plastic wrap and allow the dough to rise for another 3-4 hours in a warm place until it rises about 1 inch over the edge of the pan.
- Preheat the oven.ย ย Preheat your oven to 350ยฐF (177ยฐC) toward the second riseโs end.
- Brush with egg wash.ย ย Before baking, brush the top of the loaf with the beaten egg for a glossy finish.
- Bake the bread.ย ย Bake the loaf for 45 minutes until golden brown and the internal temperature reaches 200ยฐF (93ยฐC).
- Cool and slice.ย ย Let the bread cool completely on a wire rack before slicing.
Notes
If Iโm craving homemade bread thatโs both soft and sturdy, I usually turn to this recipe. It has a rich, buttery taste with the perfect amount of sourdough tang, perfect for any sandwich or even just a slice with butter. The eggs make the bread super tender, yet it still holds up great with all my favorite toppings, from big meats and cheeses to fresh veggies and spreads. And the best part? Itโs easy for me to make ahead and freeze, so I always have a loaf ready for sandwiches, toast, or even a weekend French toast treat.
This Amish white bread is another great option for those who love a soft, fluffy loaf. Itโs perfect for simple sandwiches or toast.

I hope it becomes a favorite for you, too.
Key Ingredients and Tools
To whip up this bread, youโll need some key ingredients and tools.

- Fed, Active Sourdough Starter: This is crucial for your breadโs taste and lift. Make sure itโs lively and bubbly before you begin. If itโs not active, your bread might not rise well. If you love soft sourdough bread, you should also try this sourdough white sandwich bread, which is perfect for everyday sandwiches and toast.
- Unsalted Butter: Adds a lovely richness and makes the bread softer. Using unsalted lets you manage how much salt goes into your bread. Try margarine, a mild vegetable, or olive oil as a non-dairy alternative.
- Eggs: Theyโre here to make your bread tender. Warm them to room temperature before adding them for an even mix. Mix 1 tablespoon of flaxseed with 3 tablespoons of water for each egg youโre replacing for a vegan swap.
- Milk: It brings moisture and contributes to a tender crumb. Whole milk is your go-to for the most richness, but 2% or a milk alternative can work in a pinch. You can also use plant-based milk, like almond or oat, if youโre going dairy-free.
- All-Purpose Flour: The backbone of your bread, providing structure. You can swap it with bread flour for a bit more chew, but all-purpose hits the sweet spot between softness and strength.
- Instant-Read Thermometer: To be sure your bread is perfectly baked inside, check itโs reached 200ยฐF internally.
- Pastry Brush: Youโll use this to apply an egg wash to that shiny finish. Both silicone and traditional brushes do the job.
Preparing these ingredients and tools is a big step towards making a successful bread, so gather them before you start baking!
Troubleshooting and Help
No, the sourdough starter is the heart of this recipe. Itโs what gives the bread its signature flavor and rise. You must make or buy a starter if you donโt have one. But if youโre in a hurry, you could try a different bread recipe that uses commercial yeast instead. If you’re looking for ways to simplify the sourdough process without sacrificing flavor, check out this helpful guide on streamlining your sourdough bread baking. Itโs full of practical tips to make your sourdough routine more efficient.
You can, but remember that whole wheat flour will make the bread denser and less soft. If you want to add whole wheat flour, try replacing half of the all-purpose flour and see how you like the texture. You might also need extra liquid since whole wheat flour absorbs more moisture.
Thatโs totally normal for this dough! Itโs on the softer, stickier side. Try lightly oiling your hands when handling it rather than adding more flour. Adding extra flour could make the bread dense, so trust the process and let it rise properly.
Sourdough can be tricky, especially if the room is too cold. If your dough isnโt rising, try moving it to a warmer spot near a window, on top of the fridge, or inside your oven with just the light on (not the heat). Be patientโsourdough can take longer than yeast-based breads!
A great way to check is with an instant-read thermometer. Youโre looking for an internal temperature of 200ยฐF. If you donโt have one, tap the top of the loafโif it sounds hollow, thatโs a good sign itโs done!
Yes, you can add other ingredients to this recipe if you like. Some possible additions include nuts, seeds, or dried fruit.
This bread recipe is a wonderful addition to your homemade bread collection, offering the perfect balance of flavor, texture, and versatility. Whether youโre making sandwiches, toast, or even French toast, this recipe is simple enough for beginners and still pleases experienced bakers. Its soft crumb and subtle sourdough tang make it stand out from regular bread, and with simple storage and freezing options, you can always have a fresh loaf ready when needed. Try this recipeโyou’ll love the homemade comfort it brings to your kitchen!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.