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–+ servings
Loaf of Sourdough Farmhouse White Sandwich Bread on a wooden cutting board with a slice cut.
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4.72 from 7 votes

Country Farmhouse White Sourdough

This bread recipe combines the simplicity of everyday ingredients with the rich flavor of a bubbly, active sourdough starter for a soft, high-rising loaf perfect for sandwiches or toast.
Prep Time30 minutes
Cook Time50 minutes
Rise Time4 hours 30 minutes
Total Time5 hours 50 minutes
Course: Bread
Cuisine: American
Keyword: Sandwich Bread
Servings: 12 slices
Calories: 133kcal
Author: Katie

Ingredients

  • 2½ cups all-purpose flour
  • ¾ cup lukewarm water
  • 2 tablespoons butter softened
  • 2 tablespoons sugar
  • 1½ teaspoons salt
  • ¾ cup active sourdough starter
US Customary - Metric

Instructions

  • Mix. Mix bread flour, water, sugar, and starter in a mixing bowl.
    Mixing bowl with initial dough mixture for Sourdough Farmhouse White Sandwich Bread, wooden spoon resting inside.
  • Rest. Cover with a clean tea towel and allow to rest for 30-60 minutes. (I like to measure out the salt and butter and put them on top of the towel so I don’t forget to add them later!)
    Butter and sugar measured out in a small bowl, resting on a blue and white checkered tea towel.
  • Knead. Add the salt and butter. Knead the dough by machine or hand for ten to fifteen minutes, until it is smooth, soft, and reaches the windowpane stage (meaning that when the dough is stretched, a translucent area appears). If using a stand mixer, allow the machine to rest every five minutes.
    “Dough being kneaded in a stand mixer with the dough hook attachment, showing a smooth consistency.
  • First rise. Shape the dough gently into a ball and place into a clean, lightly oiled bowl. Cover with a clean, damp tea towel and place into a warm place to rise. Let the dough rise 3-4.5 hours, until it is puffy and has doubled in size.
    Side-by-side comparison of dough before and after the first rise in a floral-patterned mixing bowl.
  • Shape. Gently stretch the dough into a rectangle, with the short side of the rectangle as long as the long side of the loaf pan you will be using for baking. Tuck in the corners and top of the dough, and roll into a long. Pinch the seams closed and place the loaf, seam side down, into a lightly oiled loaf pan.
    Step-by-step shaping of the dough into a rectangle, then folding and placing into a loaf pan.
  • Second rise. Cover with heavily greased plastic wrap and place in a warm place to rise again, until the dough rises to be one inch above the top of the loaf pan, about 2-3 hours. When it is ready, preheat the oven to 350 degrees. Generously flour the top of the loaf with flour.
    Loaf of dough in a loaf pan before and after the second rise, ready to be baked.
  • Bake. Bake at 350 for 45-50 minutes, until the dough is 200-210 degrees internally and sounds hollow when tapped. Remove from loaf pan and allow to cool fully on wire rack. Bread stays fresh 2 days at room temperature, or 2 months frozen.
    Close-up of baked Sourdough Farmhouse White Sandwich Bread in a loaf pan, top dusted with flour.

Notes

You can pop the loaf in the fridge overnight after shaping, then bake in the morning.

Nutrition

Calories: 133kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 307mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Calcium: 5mg | Iron: 1mg