Milk and Honey Sourdough Sandwich Bread Recipe | Easy and Delicious
Are you looking for an easy and delicious sandwich bread recipe to satisfy your cravings? Look no further than our Milk and Honey Sourdough Sandwich Bread Recipe! With just ten minutes in your stand mixer and a few hours for the dough to double, you'll enjoy freshly baked bread in no time. This recipe is perfect for those new to sourdough bread making or those who want a quick and easy recipe that still delivers on taste and texture. Follow my step-by-step guide below to create this perfect soft and fluffy bread with rich flavor. You won't believe how simple and satisfying it is to make your homemade sandwich bread with all the benefits of sourdough!
Milk and Honey Sourdough Sandwich Bread is a popular bread recipe that bread enthusiasts have enjoyed for many years. The origin of this bread is not clear, but it is believed to have originated in the United States. The addition of milk and honey to the sourdough bread recipe gives it a slightly sweet taste and helps to create a soft, fluffy texture. This bread is perfect for making sandwiches, toast, or enjoying on its own. With its delicious flavor and ease of preparation, it's no wonder why Milk and Honey Sourdough Sandwich Bread has become a favorite among home bakers.
Here’s Why You’ll Love This Recipe
It is easy to make as the bulk of the work is done in your stand mixer.
The milk and honey create a lovely, rich dough that gives the bread a fluffy texture with that classic sourdough chew.
You can get creative and add a cinnamon swirl to the center or mix your favorite nuts or seeds directly into the dough.
Milk and Honey Sourdough Sandwich Bread Recipe | Easy and Delicious
Ingredients
Instructions
- The evening before you make your bread is when you will prep your levain. This thicker, more play dough-like levain creates an incredible bread.
- Add 30 grams of your Lievito Madre or other sourdough starter, like a 100% hydration starter. The difference in hydration will not make any significant difference to the recipe.
- Mix 50 grams of warmed filtered water to the sourdough starter until dissolved.
- Add 100 grams of bread flour and mix initially with a fork before kneading by hand. If sticky, dust it with more flour and knead until a smooth ball forms. You can watch my Instagram video here to see the consistency. It is the same consistency as my sourdough starter.
- Place it into a cleaned mason jar with a tight lid and let it rise somewhere cozy overnight. The lid needs to be tight with this type of levain!
- Mix all of your levain with all the remaining ingredients in the bowl of your stand mixer, and let it knead for 10 minutes. You can watch my Instagram video here to see how the dough should look at the end of the kneading process.
- Once mixed, place your dough into a straight-sided container. I like to use the Rubbermaid 9.5 cup food container with a lid and let your dough rest until fully doubled, ideally in a warm spot or a dough proofing box set to 85°F.
- Once doubled, lightly flour the dough before dumping it onto a countertop.
- Flatten the dough out and laminate it. Roll it up and let it sit for 15 minutes under a tea towel. This is your preshape.
- After 15 minutes, complete the final shaping by flattening the dough back out and rolling it into a log, being mindful to keep the log the same width as the length of your bread pan. You can watch my shaping video here.
- Let the dough rest again in a warm spot or back in the dough warmer until the dough rises in the bread pan and kisses the top of the rim.
- Preheat your oven to 375°F and bake your loaf for 45 minutes. The loaf will get dark due to the sugars from the milk and the honey, so feel free to cover your loaf halfway through with some foil if you prefer a lighter coloring.
- Let cool before slicing and enjoying.
Notes
Bread Flour: Different bread flour types have varying water absorption capacities, meaning some flours may require more or less water than the recipe states. Knowing your flour's characteristics and adjusting the water content accordingly is essential to achieve the desired dough consistency.
Nutrition Facts
Calories
121.43Fat
0.95 gSat. Fat
0.33 gCarbs
25.36 gFiber
1.54 gNet carbs
23.82 gSugar
5.29 gProtein
3.77 gSodium
207.56 mgCholesterol
1.56 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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