Honey Yogurt Sandwich Bread

This light, moist, and fluffy bread is a must-try for sandwich lovers. Made with a sweet stiff sourdough starter, it has a mild flavor, thanks to a touch of instant yeast, which helps speed up the process while reducing sourness. Baked at a lower temperature, this method locks in moisture, keeping the bread fresh for days. Perfect for breakfast, sandwiches, or snacking, this versatile bread is both delicious and satisfying. Recipe was created by amazing @autumn.kitchen

Ready in: 24 hours	Serves: 8 people
Yield: two 9×4 inch loaves	Units: US, EU

Ingredients

Sweet Stiff Starter

• 60g active sourdough starter

• 180g bread flour

• 80g water

• 30g sugar

Dough

• 460g bread flour

• All of the sweet stiff starter

• 30g sugar

• 30g honey

• 8g salt

• 150g milk

• 200g unsweetened greek yogurt

• 40g butter

• 1g dry instant yeast

Directions

Day 1

Sweet Stiff Starter

• 8 pm Dissolve the sugar in water.
• Add the sourdough starter and whisk together until well combined.
• Add the flour, mix well, and form into a ball.
• Place the sourdough starter in a bowl or jar, cover, and let it ferment at 18°C (64°F) until it triples in volume (this may take about 10-12 hours).

Tip: Use a temperature-controlled environment for optimal results. A tool like a Sourdough home can maintain the desired temperature range.

Why Sweet Stiff Starter?

This starter has lower hydration and acidity than a regular liquid starter, which results in a milder final product.

Day 2: Make the Dough

• 8 am In the bowl of a stand mixer, combine: Milk, Yogurt, Sugar, Honey, Sweet stiff starter, Dry instant yeast, Bread flour
• Mix until the ingredients form a rough dough.
• Add salt and mix for another 2 minutes.
• Incorporate soft butter, increase mixer speed, and knead for 10 minutes until smooth. The dough should pass the windowpane test.
• 8:30 am Cover the dough and let it proof at 24–28°C (76–80°F) for 2–3 hours until puffy.

Tip: Use a temperature-controlled environment for optimal results. A tool like a Folding Proofer can maintain the desired temperature range.

• 11 am Transfer the dough to the fridge for cold fermentation overnight.

Day 3

• Remove the dough from the fridge.
• Divide it into 6 equal pieces and roll each into a tight roll.
• Arrange the rolls in a two 9x4inch baking pans.
• Cover and let the rolls proof at 28–32°C (80–84°F) for 2–3 hours, or until doubled in size.

• Preheat the oven to 350°F (175°C)
• Place the bread in the oven and immediately lower the temperature to 325°F (163°C).
• Bake for 25–28 minutes until golden brown.
• Remove from the oven and spread butter on top for a shiny, flavorful crust.

Enjoy!