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Honey Yogurt Sandwich Bread

Honey Yogurt Sandwich Bread

1595kcal
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Prep 30 minutes
Cook 25 minutes
Total 1 day
A light, moist, and pillowy sandwich loaf made with a sweet stiff sourdough starter, Greek yogurt, honey, and a touch of instant yeast. Baked at a lower temperature to lock in moisture, it stays fresh and soft for days with virtually no sourness.
Servings 2 Loaves (9×4 inch pans)
Cuisine American, Enriched Hybrid Sourdough

Ingredients

Sweet Stiff Starter (Day 1)
  • 60 g Active sourdough starter
  • 180 g Bread flour
  • 80 g Water
  • 30 g Sugar
Enriched Honey Yogurt Dough (Day 2)
  • All of the prepared Sweet Stiff Starter
  • 460 g Bread flour
  • 150 g Milk
  • 200 g Unsweetened Greek yogurt
  • 30 g Sugar
  • 30 g Honey
  • 8 g Salt
  • 40 g Softened butter
  • 1 g Dry instant yeast
Post-Bake Glaze
  • Melted butter for brushing after bake

Equipment

  • Kitchen Scale
  • Stand Mixer
  • Two 9×4 Inch Baking Pans
  • Sourdough Home optional, for temperature control
  • Folding Proofer optional, for warm proofing

Method

Day 1: Build Sweet Stiff Starter (8:00 PM)
  1. Dissolve 30 g sugar in 80 g water, then whisk in 60 g sourdough starter. Add 180 g bread flour, mix well, and knead into a firm ball.
  2. Place in a jar, cover, and let ferment at 64°F (18°C) for 10–12 hours until tripled in volume.
Day 2: Mixing & Cold Fermentation (8:00 AM)
  1. In stand mixer bowl, combine milk, Greek yogurt, sugar, honey, sweet stiff starter, dry instant yeast, and bread flour. Mix on low speed until a rough dough forms. (Note: No egg is needed).
  2. Add 8 g salt and mix for 2 minutes.
  3. Add 40 g softened butter, increase speed to medium, and knead for 10 minutes until smooth and elastic (must pass the windowpane test).
  4. Cover and proof at 76–80°F (24–28°C) for 2–3 hours until puffy.
  5. Transfer bowl to the refrigerator for overnight cold fermentation.
Day 3: Division, Pan Proof & Bake
  1. Remove dough from fridge. Divide into 6 equal pieces and roll each into a tight cylinder.
  2. Arrange 3 rolls side-by-side in each of two greased 9×4 inch baking pans.
  3. Cover and proof at 80–84°F (28–32°C) for 2–3 hours until doubled in size.
  4. Preheat oven to 350°F (175°C).
  5. Load loaves into oven and immediately lower heat to 325°F (163°C). Bake for 25–28 minutes until golden brown.
  6. Remove from oven and immediately brush tops with melted butter. Cool on a wire rack before slicing.

Nutrition

Calories1595kcalCarbohydrates287gProtein52gFat25gSaturated Fat13gPolyunsaturated Fat3gMonounsaturated Fat5gTrans Fat1gCholesterol57mgSodium1753mgPotassium592mgFiber8gSugar50gVitamin A632IUVitamin C0.1mgCalcium260mgIron3mg

Notes

This recipe is egg-free. The yogurt provides the richness and soft crumb typically found in brioche-style breads.

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