There’s something deeply comforting and nostalgic about a soft, subtly sweet sandwich loaf cooling on the counter. This Milk + Honey Sourdough Sandwich Bread is tender, fluffy, and perfectly sliceable — ideal for buttered toast with jam, PB&J, sandwiches, and everything in between.

It’s enriched with milk, honey, and butter for a super soft crumb and gentle sweetness, yet made completely by hand — no mixer required. It has all simple ingredients you likely already have in your fridge and pantry which is what I aim for with anything I need or want to make for my family on a regular basis!

Why You’ll Love It

  • Soft and fluffy but sturdy enough for sandwiches

  • Subtly sweet from milk and honey

  • No commercial yeast or preservatives

  • No stand mixer needed

  • Freezes beautifully

 

Ingredients

Makes one 9×5 loaf

  • 100 g active sourdough starter (fed and bubbly)

  • 360 g warm milk

  • 60 g honey

  • 60 g melted butter (cooled, not hot)

  • 600 g all-purpose flour (or part bread flour)

  • 10 g salt

 

Instructions

1. Mix

In a large bowl, whisk together warm milk, honey, melted butter, and sourdough starter until mostly combined. Add flour and salt. Stir until a shaggy dough forms. Rest 15 minutes.

2. Knead (By Hand)

Knead 8–10 minutes using a press-and-fold motion until smooth and elastic. The dough should feel soft and slightly tacky but not sticky.

(Alternatively, perform 3 rounds of stretch-and-folds spaced 30 minutes apart.)

3. Bulk Rise

Cover and let rise at room temperature until puffed and about 60–80% larger, typically 4–6 hours depending on your home temperature.

4. Shape

Turn dough onto a lightly floured surface. Gently press into a rectangle and roll tightly into a log. Place seam-side down in a buttered 9×5 loaf pan.

5. Final Proof

Cover and let rise until the dough crests about 1 inch above the rim of the pan. This may take 1.5–3 hours at room temperature.

(For deeper flavor, refrigerate overnight and bake the next day.)

6. Bake

Preheat oven to 350°F. Bake 35–40 minutes until golden brown. Tent with foil if browning too quickly!

Brush the top with butter immediately after baking for an extra-soft crust. Cool completely before slicing.

Storage

Store covered at room temperature for 2–3 days, or slice and freeze for longer storage.

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Find my SIMPLE SOURDOUGH RECIPE here!