Fluffy Sourdough Amish Bread is a light and fluffy white sandwich bread perfect for sandwiches or slathering with your favorite jam!
Watch Healthy Elizabeth On Youtube
I’d love to hear from you! If you make this dish, pin it, tag me on Instagram or YouTube @healthyelizabeth so I can share it with others. It’s really exciting to see when you make my recipes!
JOIN MY NEWSLETTER…
Let’s Stay in Touch!
For this recipe you’ll need
ftc: as an amazon associate I earn a small commission on sales made through my links at no cost to you. Thanks for your support!
Ingredient list
To get started making this recipe, you’ll want to gather these ingredients:
- filtered water
- fed sourdough starter
- salted butter
- raw honey or sugar
- whole milk
- sea salt
- all-purpose flour or bread flour
Here’s How To Make My Fluffy Sourdough Amish Bread
Did you make this recipe?
Leave a comment on YouTube!
Recipe Printable
Fluffy Sourdough Sandwich Bread (Amish-Style)
Fluffy Sourdough Sandwich Bread (Amish-Style) is a soft white sandwich bread perfect for sandwiches or slathering with your favorite jam.
Equipment
- stand mixer with dough hook
- digital kitchen scale
- 9 x 5 loaf pan
Ingredients
Preferment
- 114 grams slightly warm water
- 138 grams fed sourdough starter (that has been fed and doubled in size) A typical sourdough feeding for me these days is: 45g sourdough starter, 150g slightly-warm water, 150g all-purpose flour. I like to make enough to always have some discard on hand!
- 85 grams all-purpose flour, or bread flour, or All-Purpose Kamut flour
Bread Dough
- preferment from above
- 14 grams salted butter
- 42 grams raw honey or sugar
- 187 grams whole milk
- 6 grams Sea salt
- 345 grams all-purpose flour or bread flour
Instructions
- Feed your sourdough starter 8-12 hours (or until doubled and bubbly) before using your starter to make the preferment.
Make the preferment
- Add the ingredients for the pre-ferment into a dough tub, large jar, or bowl. Stir well to combine and let rise until doubled and bubbly, 8-12 hours.
Warm the wet ingredients
- Add the butter, honey, milk, and salt to a small saucepan over low heat. Warm the mixture until the milk is warm and the butter has melted. Set aside to cool until it is slightly warmer than room temperature, or about 105℉.
Make the Bread
- In the bowl of a stand mixer fitted with a dough hook, add the preferment followed by the warmed wet ingredients. Mix this together and let it sit for 20 minutes.Then add in the flour.
- Knead on medium-low for 10-12 minutes until the dough has pulled away from the sides. Dough should be soft, not stiff. Add 1/4 cup more flour if the dough isn't pulling off the sides of the stand mixer bowl.
- Let the dough rise for 2-3 hours on the counter. Then punch the dough down and stretch and fold it a few times.
- Let the dough rise for another 2-3 hours until doubled in size. Dough should spring back, if it doesn't, let it rise longer.
- Shape the dough into a loaf and place it in a loaf pan. Let it sit on the counter for another 2 hours or until doubled in size. *I like to place my dough tub upside down over my loaf pan while it rises.*
- Preheat the oven to 375. Make a small cut in the top of the risen loaf and bake for 45 minutes. Cover the loaf with foil if it starts to brown too quickly.
- Let the bread cool in the pan for 5 minutes, and brush the top with butter. Turn the loaf onto a cooling rack to let the bread finish cooling before slicing and enjoying!
Made this today. First time with a preferment, but it worked out fine. Just had a slice with some salted butter, so good. Keeping this one on rotation. Thank you for the recipe and clear instructions.
Alinda (Holland)
Can you help me understand the preferment. I’m fairly new to making sourdough bread and I typically feed my starter in the morning and then wait about 4 hours and then take the amount of starter needed for my bread and feed the starter again later that night. I’ve been letting my bread bulk ferment on the counter and then sticking it in the refrigerator overnight and baking the bread in the morning. This is new for me to just leave it on the counter and then bake it the same day. I’m excited for that option!
In your recipe for crusty bread you add avocado oil. Is this absolutely necessary?