Sourdough sandwich bread

Ingredients

• 1 cup active and bubbly sourdough starter

• 1/2 cup raw honey

• 1/2 cup butter (grass fed), melted

• 1 1/2 cups filtered water

• 1 tsp sea salt

• 5 cups bread flour

Instructions

1. Melt butter in a saucepan on very low heat. When its almost completely melted, turn the heat off and add the honey. Gently mix together to allow the butter to finish melting and the honey to soften. Set aside and allow to cool until it is comfortably warm to the touch. Heat will kill a starter, so you’d don’t to skip the cooling!

2. In a large bowl, combine sourdough starter, water, salt, and warm honey and butter. Stir to combine then add flour. Mix with wooden spoon until the dough becomes too hard to stir and then use your hands to mix dough. Knead for about 5 minutes and form into a big ball of dough. Cover with plastic wrap and allow to rise for 8-12 hours or overnight.

3. The next morning, prepare two loaf pans by lining them with parchment paper. Divide dough in two and form into loaves. Place the dough in the prepared loaf pans and cover with plastic wrap or a clean damp towel while the loaves rise. Allow to rise for 1-2 hours or until the dough doubles.

4. As the rise time comes to an end, preheat the oven to 400°F. Bake for 30-35 minutes. Watch your bread closely for those last few minutes to ensure the bread doesn't burn, as oven temperatures vary!

5. Remove from oven and allow to cool in loaf pans for ten minutes before removing loaves and placing on cooling rack to cool completely. Enjoy warm or allow to cool completely before storing in airtight ziploc bags. Consume within 3 days.