King arthur sourdough sandwich bread

Sourdough lovers, this multigrain sandwich loaf is for you: it's got assertively tangy (sour) flavor. The majority of the flour used is whole grain, and the dough is completely naturally leavened. The intentionally tight, somewhat dense crumb is perfect for holding piled-high sandwich ingredients; and the thin, crunchy crust adds structure and bite. Our thanks to sourdough blogger extraordinaire Maurizio Leo for sharing this recipe with us.

This tangy, soft sandwich loaf recipe was originally developed for the bread machine; we've tweaked it here for those of you without a machine. See our recipe for Bread Machine Sourdough Bread for the original, machine-baked version.

When you think of sourdough bread, you probably envision a crusty, chewy, artisan-style loaf. But this bread, made with levain (an overnight starter based on sourdough starter) is a richly flavored, soft-textured sandwich loaf, perfect for all of your favorite sandwich fillings, including fresh tomatoes. (See "tips" below for details on how to make the best tomato sandwich.)

This chewy loaf has rich, deep, flavor with mild sourdough tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff.

You love your grandma’s homemade sandwich bread recipe, but wish it was just a bit more tender and less crumbly. You’ve found a recipe online for cinnamon rolls but are bummed at how quickly they harden up and become dry once they’re out of the oven. Want to make your favorite yeast bread and rolls reliably soft and tender? Tangzhong is the solution.

Mix. Rest. Rise. Bake. This is the simplest loaf of sourdough bread you'll ever enjoy. Yet its complex flavor belies its preparation; see how it's done.

Characterized by its crusty, chewy texture, robust sourdough flavor, and rich golden color, this sourdough loaf has become a favorite in our test kitchen. It relies entirely on its starter for leavening; but with an active, bubbly starter, a little bit of patience, and minimal effort, you’ll be amazed by this stunning, delicious loaf.

This soft sourdough loaf is studded with sweet raisins and tangy apple pieces. We like it served simply toasted with melting butter; or as a grilled cheese sandwich with apples and arugula.

When you think of sourdough bread, you probably envision a crusty, chewy, artisan-style loaf. But this bread, made with levain (an overnight starter based on sourdough starter) is a richly flavored, soft-textured sandwich loaf, perfect for all of your favorite sandwich fillings, including fresh tomatoes. (See "tips" below for details on how to make the best tomato sandwich.)