Soft Sourdough Egg Bread for Sandwiches

4.70 from 13 votes

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

Prep Time30

Cook Time45

rising time1

Total Time1 1 15

Course: bread

Cuisine: American

Keyword: rich sourdough sandwich bread, soft sourdough sandwich bread, sourdough bread with lots of eggs

Servings: slices

Calories: 112kcal

Author: Katie Shaw

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, for 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 it 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 for 1 day at room temperature, but freezes very well.

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!