Soft Sourdough Egg Bread for Sandwiches
A soft sandwich bread made with your sourdough starter and plenty of eggs. Tender and delicious but sturdy enough for slicing.
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 (8x4-inch)
- Damp tea towel or kitchen towel
- Pastry brush
- Wire rack
Ingredients
- 3 ¼ cups all-purpose flour
- ¾ cup fed starter
- ½ cup milk
- 3 eggs
- 2 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons butter
- For topping
- 1 beaten egg
Instructions
- Mix the ingredients. 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. 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. 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. After the dough has risen, shape it into a loaf by gently folding it and placing it into a greased 8x4-inch loaf pan. The dough may be slack but will take shape during the rise.
- Second rise. 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. Preheat your oven to 350°F (177°C) toward the second rise’s end.
- Brush with egg wash. Before baking, brush the top of the loaf with the beaten egg for a glossy finish.
- Bake the bread. Bake the loaf for 45 minutes until golden brown and the internal temperature reaches 200°F (93°C).
- Cool and slice. 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. Make sure your starter is full of bubbles and at its peak activity when you mix it into the dough. If your starter seems slow, it might not make the bread rise well. Give it a feed 4-6 hours before starting your recipe, or even the night before, to make sure it’s ready.
If your starter has been underwhelming despite your efforts, think about tossing a tiny bit of store-bought yeast into the mix. This could lift your dough without messing with the sourdough taste.
Make sure eggs, butter, and milk are at room temperature to mix well. 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. Dough that’s a bit moist leads to bread that’s soft inside. 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. Give it more time if your dough hasn’t puffed up to double its size in the expected time. 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 it’s fully cool is key. If you slice it too soon, steam escapes, and you might have a moist texture inside. Letting it cool down ensures neat, perfect slices.
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
Servings: 16 slices
Calories: 112kcal