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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.

Itโ€™s 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. Itโ€™s a great sourdough bread recipe to make aheadโ€”just slice and freeze, and youโ€™ll always have fresh, homemade bread!

sliced sourdough egg bread on white background

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.
Prep Time 30 minutes
Cook Time 45 minutes
rising time 1 day
Total Time 1 day 1 hour 15 minutes
Serving Size 16 slices

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 riseโ€™s 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

A fed, active sourdough starter is crucial for the dough to rise properly.ย  Make sure your starter is full of bubbles and at its peak activity when you mix it into the dough.ย  If your starter seems slow, it might not make the bread rise well.ย  Give it a feed 4-6 hours before starting your recipe, or even the night before, to make sure itโ€™s ready.
If your starter has been underwhelming despite your efforts, think about tossing a tiny bit of store-bought yeast into the mix.ย  This could lift your dough without messing with the sourdough taste.
Make sure eggs, butter, and milk are at room temperature to mix well.ย  Cold ingredients can slow the fermentation, so letting them warm up a bit first can be helpful.
The dough might be sticky, but try not to throw in more flour than you need.ย  Dough thatโ€™s a bit moist leads to bread thatโ€™s soft inside.ย  When shaping the dough, a little oil on your hands and using a dough scraper can make it easier to manage.
Sourdough needs time to do its thing.ย  Give it more time if your dough hasnโ€™t puffed up to double its size in the expected time.ย  Cooler conditions or a less active starter can slow things down, but patience pays off!
Though cutting into that fresh loaf is tempting, waiting until itโ€™s fully cool is key.ย  If you slice it too soon, steam escapes, and you might have a moist texture inside.ย  Letting it cool down ensures neat, perfect slices.
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

If Iโ€™m craving homemade bread thatโ€™s 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? Itโ€™s 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. Itโ€™s perfect for simple sandwiches or toast.

top crust of sourdough egg bread

I hope it becomes a favorite for you, too.

Tips for the Best Soft Sourdough Egg Bread

  • Kneading the dough is key to getting the right texture, but too much can make your bread heavy. Aim for dough that is soft and stretches easily. If youโ€™re using a mixer, you can stop once the dough no longer sticks to the bowl and feels smooth to the touch. Pushing it too far will result in tough bread.
  • A warm spot can really help your dough rise well, particularly because it has eggs and butter in it, which might slow things down. If your place is chilly, find a warm spot near a warm machine, on the fridge, or in an oven that’s off but has the light on. The heat helps the dough get airy and fluffy.
  • In places with lots of humidity, your dough might puff up quicker. Watch it during its rise times, and donโ€™t hesitate to shorten the wait if needed. On the flip side, you might need to add a little extra water to the mix in dry areas.
  • Baking time can be around 45 minutes, but since ovens differ, the good way to check if your bread is fully baked is by using a thermometer. Youโ€™re aiming for an internal temperature of 200ยฐF (93ยฐC) to make sure itโ€™s cooked through.
  • Since this dough is quite moist and rich, it can stick to your baking pan. Be generous with butter or oil to make sure your bread comes out easily. Putting parchment paper on the bottom is also smart for extra non-stick security.
  • For shaping the bread nicely before it goes into the pan, consider using a proofing basket for the second rise. It helps the loaf keep a good shape and makes moving it to the pan easier.
  • Adding a decorative cut to your loaf before baking isn’t a must, but it makes the bread look great. Just a quick slash with a sharp knife or bread lame looks good and helps guide the bread as it expands in the oven. If you love beautifully shaped loaves, you might also love this soft, fluffy Italian braided bread.

To whip up this bread, youโ€™ll need some key ingredients and tools.

Ingredients for soft sourdough egg bread for sandwiches such as sugar, milk, eggs, active starter, salt, butter and flour
  • Fed, Active Sourdough Starter: This is crucial for your breadโ€™s taste and lift. Make sure itโ€™s lively and bubbly before you begin. If itโ€™s 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: Theyโ€™re 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 youโ€™re 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 youโ€™re 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 itโ€™s reached 200ยฐF internally.
  • Pastry Brush: Youโ€™ll 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!

Serving Suggestions

You can serve this bread with grilled cheese sandwiches, a turkey and avocado sandwich, tomato basil soup, or a classic BLT, or you can even use it to make French toast.

Troubleshooting and Help

Can I make this bread without a sourdough starter?

No, the sourdough starter is the heart of this recipe. Itโ€™s what gives the bread its signature flavor and rise. You must make or buy a starter if you donโ€™t have one. But if youโ€™re 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. Itโ€™s full of practical tips to make your sourdough routine more efficient.

Can I use whole wheat flour instead of all-purpose?

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.

My dough seems stickyโ€”what should I do?

Thatโ€™s totally normal for this dough! Itโ€™s 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.

My dough isnโ€™t risingโ€”what should I do?

Sourdough can be tricky, especially if the room is too cold. If your dough isnโ€™t 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 patientโ€”sourdough can take longer than yeast-based breads!

How do I know if the bread is fully baked?

A great way to check is with an instant-read thermometer. Youโ€™re looking for an internal temperature of 200ยฐF. If you donโ€™t have one, tap the top of the loafโ€”if it sounds hollow, thatโ€™s a good sign itโ€™s done!

Can I add other ingredients to this recipe?

Yes, you can add other ingredients to this recipe if you like. Some possible additions include nuts, seeds, or dried fruit.

Storage Instructions

To store this bread, let it cool completely before wrapping it. Once cooled, wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 1 day. Keep it in the refrigerator for up to 3 days for longer storage.

If you want to freeze it, slice the bread first, then wrap the slices in plastic wrap or place them in a freezer-safe bag. It will freeze well for up to 1 month. When you’re ready to eat, thaw the slices at room temperature or pop them in the toaster straight from the freezer.

This bread recipe is a wonderful addition to your homemade bread collection, offering the perfect balance of flavor, texture, and versatility. Whether youโ€™re 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 recipeโ€”you’ll love the homemade comfort it brings to your kitchen!

sliced loaf of sourdough egg bread
picture of smiling female

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.

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Recipe Rating




24 Comments

  1. Why does it say rising time is 1 day when the directions make it seem like itโ€™s 8-9 hours? Just need some clarification please before I make the recipe. Thank you.

    1. Hi there! A bread collapse right as it goes into the oven usually means the dough may have over-proofed. When sourdough rises for too long, it uses up all its strength before baking, so it canโ€™t hold its shape once it hits the heat. Another thing to check is hydrationโ€”if the dough is a bit too wet, it can spread and flatten in the oven. You might also try shaping the dough a bit tighter to give it a bit more structure. I hope your next loaf comes out perfect! Thanks for giving it a try, and let me know how it goes!

  2. 4 stars
    I have un-fed starter in the fridge. I’m new at sourdough, so should I pull out 1/3 cup starter, add 1/3 cup flour, & 1/3 cup water till it’s risen and bubbly and then add it to the recipe?? Thanks!

  3. Hi
    I am wondering about the egg wash, before baking, is not included in your instructions but it’s listed with the ingredients. Is it just an egg without liquid, like water or milk? Will the bread deflate when I brush it before baking? I am making it right now, it’s in the last stage of rising.
    thanks
    christine

  4. Please add weights to the ingredients. I find that weighing ingredients works much better than US measurements with cups, teaspoons, etc. Thanks so much!

    1. Good question. Did you get a reply? Have you tried it? Iโ€™ve used Katieโ€™s recipes before and theyโ€™re very good (some of my โ€œgo toโ€ recipes).

      1. Hi Kathy! I think it would be fine, but I haven’t tried it myself. If not much has happened, it might need to sit out at room temp for awhile.

  5. 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?

  6. 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!

  7. 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.

  8. 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™‚