Sourdough Sandwich Bread
Instructions
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The night before: Activate your starter by feeding it so you have a total volume of at least 2 cups.
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In the morning: In a large bowl or if using a mixer, combine 2 cups of active bubbly starter with the water, honey, oil, egg and salt. Mix gently to combine.
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Add the flour one cup at a time, while mixing. When the dough pulls away from the sides of the bowl, is tacky but doesn't stick to your fingers then it has enough flour.
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Knead the dough for 5-15 minutes or until the dough is smooth and elastic. This can be done either by hand on the countertop, or can be done using a bosch mixer or a kitchenaid pro mixer.
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Cover dough with either plastic or a clean dish towel and let rise until doubled in size on the counter.
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When the dough has doubled in size, dump it out onto a lightly floured surface and divide in three equal portions.
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Form into an oval and place each in a greased loaf pan.
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Cover dough and let rise until doubled a second time. This may take anywhere from 3-12 hours.
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Once it has doubled, bake at 375° F for 40-45 minutes. If the tops of your loaves are browning too much, you can lay a flat sheet of aluminum foil on top of the loaves, but add two minutes to the baking time if you cover with foil.
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Remove loaves from the oven, remove loaves from pans and let cool completely, (about one hour) on a cooling rack before slicing.
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Store in plastic twist tie bags at room temp. Freeze loaves that won't get eaten in 4-5 days.