You can make just about any baked good with your starter, and soft sandwich bread is no exception.
I just sort of throw it in. For an extra light loaf of bread, substitute 1/4 cup of the recipe's water with two egg whites whipped to peaks. It will smooth out perfectly as it rises. As a leavening agent, the eggs contribute to the bread dough rising higher than a non-egg yeast bread. Because of all the wet ingredients, it will feel very dense and sticky. Add milk and softened butter or margarine. https://www.yummly.com/recipes/breakfast-egg-with-sourdough-bread The order you add them is not important. Every sourdough baker knows and loves the crusty artisan loaves, but there is a different side to sourdough. I’m looking forward to trying it. thanks1 I’ll fix it I wouldn’t recommend it for one of your first recipes though, it needs a strong starter.In a large mixing bowl, combine all the ingredients except the salt. I won’t tell.Start by mixing all the ingredients, except the salt, in a large mixing bowl to form a shaggy dough.
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Stays fresh 1 day at room temperature, but freezes very well.A soft sandwich bread made with your sourdough starter and plenty of eggs. Allow to rise in a warm place for 3-4 hours, until visibly risen in bulk.After rising, it’s time to place the dough into the loaf pan.
Cover with a damp tea towel and allow to rest at room temperature, 20-40 minutes.Add the salt and knead the dough, by hand, stand mixer, or bread machine on the dough cycle. After 5-7 minutes of kneading, you will have a soft, smooth, dough. it’s 350!
I noticed a discrepancy in your oven temperature, though, and am wondering which one to go with. Mine took about 3 hours in a turned-off, slightly warmed oven. Tender and delicious but sturdy enough for slicing.A soft sandwich bread made with your sourdough starter and plenty of eggs. There’s no use really trying to shape it, it’s so wet. Stir in starter. The dough can be kneaded in a stand mixer, by hand, or in a bread machine on the dough cycle.