Soft Crust Sourdough Bread

This Soft Crust Sourdough Bread is so easy to make, yet has so much flavor! It’s
perfect for sandwiches, toast, garlic breads, or as a plain slice.

Servings: 14

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Proofing Time
7 hours, 30 minutes

Total Time
8 hours, 15 minutes

Breakfast Bread Snack

American

Sandwich Bread Sourdough Bread

🧂 Ingredients

1 Add active sourdough starter, water, egg, oil, honey, salt and flour to the bowl
of a stand mixer fitted with a dough hook. Mix lightly until the dough comes
together.
2 Knead for 8-10 minutes on low speed until the dough passes the windowpane test.
Form into a ball and transfer to an oiled mixing bowl.
3 Lightly cover the bowl with plastic wrap or a clean kitchen towel. Set the bowl
in a warm place for 6 hours to ferment and proof.
4 Turn your dough out onto a lightly greased surface and roll it out into a
rectangle. Fold in the sides and roll it over into a log. Pinch the seam and the
ends of the log closed. Place the loaf seam-side down in a greased 8.5×4.5-inch
loaf pan.
5 Cover loaf with a plastic wrap and place in a warm spot to proof until the loaf
fills the pan and rises above the top by an inch. It should take about 1.5-2
hours.
6 Bake in a 350°F oven on the center rack for 25-30 minutes or until the bread is
golden and sounds hollow when tapped.
7 Run a kitchen knife around the edges of the loaf to loosen it from the pan.
Remove loaf to a cooling rack.