Made with all-purpose flour, whole milk, honey, and a touch of butter, this recipe creates a soft, delicious sourdough bread using a bubbly, active sourdough starter. It mimics the flavor and texture of Parker House Rolls, making it a great way to introduce those who aren’t accustomed to the tangy taste of traditional sourdough. Plus, it’s perfect to use for French toast!

Out of the three sourdough recipes I make weekly (traditional sourdough bread, fluffy sourdough discard pancakes, and this sandwich bread), this soft and luxurious sandwich bread is by far the most requested. What makes it so special? It’s the perfect combination of rich butter, whole milk, and honey, which gives it an irresistible softness and a touch of sweetness that sets it apart from other sandwich breads.

This bread is a game-changer—no preservatives or additives, just natural ingredients and that mild, tangy sourdough flavor. In this post, I’ll guide you through the simple steps to make it, and you’ll see why this has become a go-to recipe in my kitchen!

• No stand mixer needed! You can use a stand mixer to combine the ingredients if you want, but it's not necessary. I mix in a large bowl by hand with my dough hook. We will go over the different types of kneading methods later on in the article.
• Think about pan size. I typically use a 9×5 inch loaf pan, but if you want a taller, higher-rise loaf, opt for an 8.5×4 inch loaf pan. Both sizes work well, but the smaller pan will give the dough a little extra height.
• Why honey? Enriched doughs, like this one, often contain ingredients like honey, butter, milk, and sometimes eggs. The honey adds a subtle hint of sweetness, which helps to balance out any tangy sourdough flavor. The bread itself isn't sweet overly sweet, however, in this recipe I would not omit the honey.
• Make it vegan. To make this bread vegan, you can swap out the butter for your favorite plant-based butter. Also, replace the whole milk with oat milk or cashew milk for the best results. Just be mindful of the salt content in plant-based butter, as some brands tend to be saltier.
• Temperature controls time. My kitchen stays around 73°F, which works well for the dough’s rise. If it's warmer where you are, the dough may rise faster. I’ve included tips to adjust rising times based on temperature in the recipe

• No stand mixer needed! You can use a stand mixer to combine the ingredients if you want, but it's not necessary. I mix in a large bowl by hand with my dough hook. We will go over the different types of kneading methods later on in the article.
• Think about pan size. I typically use a 9×5 inch loaf pan, but if you want a taller, higher-rise loaf, opt for an 8.5×4 inch loaf pan. Both sizes work well, but the smaller pan will give the dough a little extra height.
• Why honey? Enriched doughs, like this one, often contain ingredients like honey, butter, milk, and sometimes eggs. The honey adds a subtle hint of sweetness, which helps to balance out any tangy sourdough flavor. The bread itself isn't sweet overly sweet, however, in this recipe I would not omit the honey.
• Make it vegan. To make this bread vegan, you can swap out the butter for your favorite plant-based butter. Also, replace the whole milk with oat milk or cashew milk for the best results. Just be mindful of the salt content in plant-based butter, as some brands tend to be saltier.
• Temperature controls time. My kitchen stays around 73°F, which works well for the dough’s rise. If it's warmer where you are, the dough may rise faster. I’ve included tips to adjust rising times based on temperature in the recipe

You can proof your dough two ways!

1. Counter Proof: you can proof on your counter as stated in the recipe below.
2. Cold Proof: after your loaf completes its bulk fermentation, you can shape the dough, place it in a loaf pan, cover it, and cold proof in the fridge. Cold proofing adds more depth of flavor and gives flexibility in your baking schedule. Once you are ready to bake, place the cold loaf straight in the fridge.