sourdough sandwich bread

Soft Sourdough Sandwich bread is the perfect soft squishy bread for toast and peanut butter sandwiches. You can also grill this bread for amazing grilled cheese sandwiches. The flavor is outstanding.

Soft Sourdough Sandwich Bread Recipe

starter-freshly fed and active

warm water

honey

avocado oil

White bread flour (high protein)

Salt

Begin with a very active recently fed starter....

Begin with a very active recently fed starter. It should pass the float test.

Set a large bowl on a digital food...

Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.

Pour in the water to weight of 650...

Pour in the water to weight of 650 g. Press tare.

Pour in 300 grams of starter. Press tare....

Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.

Add the oil. Press tare

Add the honey. Press tare.

Whisk together the starter, oil, honey and water...

Whisk together the starter, oil, honey and water until they are mixed.

Add the 1000 grams of flour.

Mix the flour into the water/starter with a...

Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

autolyse 1 hour.

Sprinkle salt across dough.

spritz with water bottle and work in the...

spritz with water bottle and work in the salt with wet hands.

Rest 30 mins

Begin Stretch and Folds. You need 4 rounds...

Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.

Refrigerate overnight.

Remove from fridge and warm to room temperature....

Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)

Divide the dough into two 1000 grams dough...

Divide the dough into two 1000 grams dough balls by weight.

Bench rest 30 to 45 minutes until dough...

Bench rest 30 to 45 minutes until dough is elastic.

Choose one dough ball. Set the other aside...

Choose one dough ball. Set the other aside to be next.

Flatten the ball on a floured board with...

Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)

Shape the degassed dough into a rectangle and...

Shape the degassed dough into a rectangle and spritz with water.

Bring the long edges into the center and...

Bring the long edges into the center and form a closed seam.

Fold the two front corners to the middle...

Fold the two front corners to the middle seam as shown below.

Roll the dough tightly. tucking it as you...

Roll the dough tightly. tucking it as you roll to avoid air pockets.

Pinch the ends of the loaf and flatten...

Pinch the ends of the loaf and flatten the seam.

Place the dough loaf into your OILED loaf...

Place the dough loaf into your OILED loaf pan.

Let sit on counter 2 to 4 hours...

Let sit on counter 2 to 4 hours until the dough reaches to the top of the bread pans. For best oven spring chill two hours in the fridge covered.

Preheat oven and water bath(any pan half full...

Preheat oven and water bath(any pan half full of water. Set it on the shelf UNDER THE BREAD) to 400° F.

Bake the loaves 15 minutes.

Reduce the oven temp to 375 degrees F.

Bake an additional 25 to 30 minutes.

Using a digital thermometer check internal Temp of...

Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?

Remove from oven and cool on racks to...

Remove from oven and cool on racks to room temperature before cutting the bread.

https://mediavine-res.cloudinary.com/video/upload/ugefeafrvreyiiwvowhx.mp4

Bake this beautiful soft white sourdough Sandwich bread recipe for your favorite squishable sandwiches.

Soft Sourdough Sandwich Bread

Make sandwich bread with the same ingredients used to make artisan sourdough bread: flour, water, and salt! This sandwich loaf uses the same recipe and initial process as my Simple Sourdough recipe, but is shaped differently and proofed in a bread or Pullman pan. Toppings are optional and completely your preference!Recipe modifications:This sourdough sandwich bread recipe makes two 9&quot; loaves. Here are some adjustments you can make if you want more, less, or larger loaves:• If you only have one 9&quot; pan, simply cut the recipe in half, or shape the remaining dough into a boule or batard and place into a banneton• If you have one 13&quot; pan, use these measurements: 550g AP flour + 60g WW flour + 458g water + 13g salt + 122g leaven• If you&#039;d like more than two loaves, multiply the recipe by 1.5 or 2, depending on how many pans you haveWithout further ado, let&#039;s get started!

Authentic Sourdough Sandwich Bread

830 g all purpose flour (or bread flour)

whole-wheat flour

water

salt

184 g leaven

Before bedtime, build your leaven. Weigh 100 grams of lukewarm water in a mason jar and add 50 grams of your healthy, active starter, which you fed this morning (8-12 hours ago). Don&#039;t use freshly fed starter, it is not mature enough. 

Swirl the jar to incorporate the starter. Add 50 grams whole wheat flour and 50 grams white flour (all-purpose or bread flour). Stir with a butter knife or spatula until mixed well. Make sure no dry flour remains.

Place the lid lightly on the jar – don&#039;t screw it on! – and leave on the counter to ferment overnight.

Day One: Leaven Day

Place your mixing bowl on the scale and weigh 640g of the water (save 50g) and 184g of your leaven. Using your hand, incorporate the leaven a bit by squeezing it through your fingers. Use the rest of your leaven in discard recipes, or simply throw away.

Add both flours and mix together with your hand. Mix until you don&#039;t see any more dry flour in the bowl. The dough will become sticky, so it&#039;s useful to keep one hand clean. Dunk your clean hand in water, and remove the sticky dough from your other hand. Then dip your dough spatula in water and scrape the edges of the bowl, making it as clean as possible.

Cover the bowl with a clean kitchen towel or plastic and let the dough rest for 30 minutes. This is called the autolyse, which allows the flours to absorb the water, activating the enzymes which begins the gluten development. This step is critical and cannot be rushed.

After the autolyse, sprinkle the salt over the dough and then add the remaining 50g of water. Poke your fingers into the dough to press some salt deep inside, then fold over itself about a dozen times or so to incorporate the salt. Cover the bowl again; the bulk fermentation has begun. Set your timer for 30 minutes.

The bulk fermentation takes four hours. During the first two hours of the bulk fermentation, the dough must be folded four times, or every 30 minutes. This is similar to kneading but is much more gentle to preserve the natural gases that become captured in the dough, and is much easier on the baker.

To fold the dough, first imagine your bowl as a compass: the edge furthest from you is north, the right edge is east, the closest edge to you is south, and the left edge is west. Dip your hand in water and reach under the dough at the east point. Grabbing it gently but firmly, pull the dough out to the east and then fold it over itself toward the west. Rotate the bowl a quarter-turn, and repeat. Do this for each &quot;corner&quot; of your compass, then cover with a kitchen towel. These are called stretch-and-folds.

Set your timer for 30 minutes, and repeat the process three more times.

Your dough now gets to rest, covered and untouched, for 1 1/2 – 2 hours. During this time, flavor and strength is developed, so don&#039;t rush this step.

After the bulk fermentation, pull all the dough onto a floured work surface using a dough spatula. With your bench knife, cut the dough into two even pieces.

The pieces now need to be pre-shaped. Working with one piece at a time pull the west side of the dough out and fold it toward the east. Then pull the east side out and fold it over and toward the west. Then grab the north side and fold it up toward the south, then roll the dough loosely toward the south and let rest on its seam. Do the same for the remaining piece, then lightly dust both with flour and cover with a kitchen towel. This prevents a skin from forming on the outside of the dough. Let rest for 30 minutes. This is called the bench rest.

For the final shaping, care must be taken not to deflate the dough. Gently rub off any excess flour – the top of the dough will become the inside of the loaf, so you don&#039;t want any extra flour inside. First, gently pull out on the corners to make a very rough rectangle of dough. Just as in the pre-shaping, pull the west side of the dough out and fold it toward the east. Then pull the east side out and fold it over and toward the west. Stretch the north side up and fold down toward the south, then roll the dough down like you&#039;re rolling a yoga mat. You will hear and feel gas bubbles popping; this is okay. Repeat for the remaining piece.

Lightly grease each bread pan with olive oil or butter, and place each dough roll into the pans. Now begins the final rise. Cover with plastic or place in a grocery bag, and put both pans into the refrigerator overnight. This is called cold-proofing. The plastic is used to prevent fridge odors from absorbing into the dough. The dough will continue to ferment slowly. You can leave your dough in the fridge for up to 48 hours, but I recommend baking around 18 hours if possible.

Day Two: Mix Day

In the morning, create a steam tray. Place two or three old kitchen towels in a cookie sheet and soak them under the faucet, filling the pan about halfway up with water. Place your steam tray on the lowermost rack of the oven and preheat at 400*F for at least 30 minutes. KEEP AN EYE ON THE LEVEL OF WATER IN YOUR STEAM TRAY. If the water boils dry, your towels will burn. To add more water, use hot tap water and pour from a watering can or a large pitcher.

When your oven is preheated and steamed, pull the bread from the refrigerator and remove the plastic. Brush the tops with egg white if you&#039;d like a softer, dark brown crust. Add poppy seeds, rolled oats, or any other toppings on the egg wash if desired. Place bread pans in oven and bake uncovered with steam for 20 minutes.

After 20 minutes, carefully remove the steam tray and vent the oven. Rotate your bread pans 180*, then bake 30-35 minutes more.

Remove the bread from their pans by tipping upside down, then place loaf directly on oven rack and bake for 5 minutes more.

Remove and allow to cool for at least two hours. Slice and enjoy!

Day Three: Bake Day

**Advanced Prep Required - you&#039;ll need a sourdough starter**Lightly sweetened, maple oat sourdough sandwich bread features whole rolled oats and whole wheat flour. It has a soft tender crumb and earthy flavor, ideal for sammies and toast! This recipe is vegetarian and vegan friendly.A Note on HYDRATION - Flours vary in their moisture content from brand to brand. Additionally, local humidity conditions will impact how your dough feels from one batch to another. If the dough feels a bit too dry, try adding a teaspoon of water (more if needed). Too wet? Add more flour, a little at a time (only after the soaker is added). Even if you weigh your ingredients (which I highly recommend), this is not uncommon. As you gain experience in making sourdough, you&#039;ll gain a better understanding of how your dough should look and feel.Time above does not include the amount of time for fermentation, shaping and proofing which takes between 8-14 hours, depending on ambient temperature. Use the time as a guide, not as a determining factor._______________________Example Bakers Schedule:  Friday-Saturday: feed starter. Saturday night: mix dough and ferment overnight. Sunday morning: shape dough, allow to rise (proof), bake. ________________________Serving size depends on how thick or thin the loaf is sliced. I can get about 12 thick slices or 15-16 thiner slices out of this loaf.

Maple Oat Sourdough Sandwich Bread

C (100 grams) Whole Rolled Oats (plus 2 Tbs

C (105 grams) Water (room temperature)

C (150 grams) Sourdough Starter (100% hydration, previously feed and bubbly)

C (230 grams) Milk ((nut milk

C (80 grams) Maple Syrup

Tbs (14 grams) Olive Oil

C + 3 1/2 Tbs (300 grams) Bread Flour

tsp (10 grams) Fine Sea Salt

Add the oats to a small bowl and pour the water over them. The water wont fully cover the oats - that&#039;s okay.  Set aside.

For the Soaker:

Mix the Dough: In the evening, whisk the starter, milk, maple syrup and oil together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become.  The dough will feel stiff and it will stick to your fingers as you go.  Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter. 

Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 2-3 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate.  The dough will be stiff, wet and sticky. Cover bowl with a damp tea towel, set a timer for 30 minutes and allow the dough to rest for 30 minutes.

Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You&#039;ll notice the dough is a little less stiff and more workable at this point. Repeat, until you&#039;ve worked your way around the dough. If the dough feels *too* stiff, you can always let it rest another 15 minutes. This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you&#039;ll want to repeat this fold two more times as it improves the final dough&#039;s structure and crumb. Allow for about 30 minutes between the second and third fold. 

Bulk Fermentation (first rise): After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature (see note* on optionally retarding the dough). This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen 66F (18C). Use the time as a guide and not a determining factor. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.

Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface.  With moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center, pressing it down gently. Repeat this process until you work the dough all the way around the dough. Using a bench scraper flip the dough over, cover with a tea towel rest the dough for 15-20 minutes. While the dough rests, throughly coat the inside of a 9x5&quot; (23cm X 12cm) loaf pan with olive or coconut oil. Set aside.Flour the work surface and using a bench scraper flip the dough back over. Use the photos in the blog post to help guide shaping. Gently shape the dough into a rough rectangle (sort of a football/oblong shape if you can) by dimpling the dough (think focaccia), to roughly 6&quot; wide and 8-10&quot; long. Fold the dough lengthwise 2/3 over onto itself and crease it firmly using the pinky side of your hand. Fold the 1/3 piece left towards the crease and pinch the seam closed. Fold in the ends, coming in about an 3/4&quot; - 1&quot; and pinch the seam closed. Flip the bread over and rock it back and fourth a bit and gently fluff the ends in. Cover with a tea towel and allow the dough to rest for about 5-10 minutes. Scrape your work surface area of any excess flour and very lightly spritz it with water. Place the dough on the spritz of water (seam side down) and using lightly floured hands, cup the back of the dough and gently pull the it towards you until the surface is taught. Gently &quot;fluff&quot; the ends in again if needed to fit into the loaf pan.Once the surface is taut and with one swift move, use the bench scraper to scoop the dough up and, place the dough into the prepared loaf pan. If there&#039;s any misshapen edges that need tucking in, use a moist rubber spatula to gently finesse and shape the edges of the dough down into the pan.

Proof the Dough (second rise): Cover the pan with a damp tea towel and allow the dough to rise until the dough rises to about 3/4&quot; - 1&quot; (2cm - 2.54cm) above the lip of the pan at the center of the dough. The amount of time will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. In my chilly kitchen, about two hours.Set an oven rack in the center of the oven. Preheat your oven to 450F (232C).

Bake the Dough: Lightly spritz the top of your loaf with water and sprinkle 1-2 Tbs of Rolled oats over the top. Place the loaf into the oven and then, reduce the oven temperature to 400F (204C). Bake for 45-55 minutes, rotating and tenting the loaf at about 25-30 minutes so it doesn&#039;t get too dark. The bread is ready when the internal temperature of the loaf is between 190F - 205F (87C -  96C). When done, transfer to a wire rack. Cool for 10 minutes in the pan, then transfer to a cooling rack. Cool 1 hour before slicing.

Storage Notes: Sourdough is best consumed on the same day it&#039;s baked, but it lasts for 3-4 days stored at room temperature.  Store at room temperature cut side down.This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go straight from freezer to toaster to make the most delicious toast!

For the Dough:

Sourdough sandwich bread is chewy with the perfect air holes inside, and has a crispy crust with a delicious signature sourdough taste. 

Sourdough Sandwich Bread

70 grams sourdough starter

all-purpose white flour

salt (about 1 teaspoon)

230 grams water

In a large mixing bowl, add sourdough starter, all-purpose flour, salt and water. Whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for one hour. Resting helps build gluten strength naturally.

Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes. Since this wet dough is over 70% hydration and quite sticky, stretching and folding is a better technique to build gluten strength than kneading.

Stretch and fold the dough again, cover, and let dough rest for another 30 minutes.

Drizzle and spread a little bit of oil over dough with your hands to help prevent it from drying out. Cover the bowl with plastic wrap and continue to let the dough rest until it almost doubles in size. It takes about 4 to 6 hours for the dough to double in size, depending on room temperature.

Prepare the Dough (first rise):

Transfer the dough to a lightly oiled surface. Flatten the dough into a 5x9-inch rectangle and roll it into a log. Pinch the edges together to seal. (Note that after the first rise, the dough becomes less sticky and easier to handle).

Transfer the rolled dough into a 5x9-inch loaf pan (1 lb. loaf pan) and press it down with the palm of your hand to spread it to cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises

Cover the loaf pan with plastic cling wrap or seal it in a large Ziploc bag. Let the dough rise for the second time for 2 to 3 hours or overnight in the refrigerator until it almost rises to the rim of the pan. I often let the dough slowly rise in the refrigerator overnight because bread from slow fermentation tastes better and it is easy to incorporate into your work schedule.

Shape the Dough (second rise):

Once the loaf rises to the rim, it's ready for baking. (Note that sourdough bread normally doesn't rise as much as the yeast bread but it is capable of doubling in size). Transfer the loaf pan into the oven and bake for 40 minutes until golden brown on top.

Remove the loaf out of the pan and allow it to cool completely on a wire cooling rack before slicing, about 1 hour.

Bake the Bread:

This looks so good! I can't wait to try this one with my family.

This is was amazing! Perfect for making sandwiches! Saving to make again soon :)

Hi Sam, I am a Sourdough baking Enthusiast who is into Sourdough baking for last two months. I was keen to bake a Sourdough Bread Loaf for some time and reached your page through internet search. 

I liked the simplicity and clarity of your recipe. It was indeed very easy to use. I fortified this bread loaf with seeds and coated it with sesame seeds.

And the outcome? The bread came out from the oven all superb and tasted very good. 

Thank you for such a good recipe shared by you.

Soft and fluffy sourdough sandwich bread is made with all purpose flour, sourdough starter, butter and a little honey.

butter (softened) or coconut oil (113 g)

tbs honey

tbs salt (17 g)

starter, active and bubbly (227 g)

water (590 g)

all purpose flour (1200 g)

To a stand mixer, add all of the...

To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.

Knead until dough is stretchy and smooth. You...

Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.

Allow to bulk rise for 10-12 hours in...

Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.

Divide in two equal parts.

Shape by rolling the dough flat into a...

Shape by rolling the dough flat into a rectangle and rolling it up.

Add to parchment lined or buttered loaf pans.

Second rise for 2-4 hours at room temperature,...

Second rise for 2-4 hours at room temperature, or until doubled.

Bake at 375 for 45 minutes, or until...

Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.

Allow to cool completely before slicing.

This sourdough sandwich recipe takes some of the best sourdough qualities and turns them into a delicious, easy-to-make sourdough sandwich loaf with a soft crust! Its ultra-soft crust and mild-tangy taste make it perfect for sandwiches, toast, or even French toast. I will walk you through the recipe step by step so that you can bake this delicious soft bread with sourdough starter discard from scratch.

Sourdough Sandwich Bread with Soft Crust

sourdough starter

g water

g organic white bread flour

white bread flour

g sugar

g salt

88 g leaven

unsalted butter,

egg wash (1 large egg yolk + 1-2 tbsp milk)

g unsalted butter, melted

Combine the sourdough starter, water, and flour and stir until no lumps remain. Let sit in a warm spot (68-75°F / 20-24°C) until it has risen by about 75% and passes the float test, about 6 hours.

Prepare the leaven

In a large bowl, using an electric mixer fitted with a hook attachment, add the flour, sugar, salt, water, and leaven, and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes.

Knead on low speed and gradually add the butter until it is completely incorporated. Once all of the butter is incorporated, increase the speed to high and knead for about 5-6 minutes until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test. It&#39;s a soft, smooth, and satiny dough that is slightly tacky to the touch.

Lightly spray a straight-sided container with oil and transfer the dough to the container; lightly oil the top of the dough as well. Cover and let rest at room temperature for 12-15 hours until it has at least doubled, is full of small bubbles and wobbles like jellyfish when you gently shake the container. 

Spray an 8x4-inch (20x10cm) loaf pan lightly with oil or grease with butter and set aside. Also, turn on the light in the oven to create a warm environment for the dough to rise a second time. Between 75-80°F (24-27°C) is ideal.

Remove the dough from the container with a dough scraper, place it on a floured work surface, and flour the top of the dough. Roughly shape the dough into a square and deflate the dough with your fingers to pop the medium and large bubbles. That is important to create a fine and soft bread crumb. If needed, use more flour to prevent the dough from sticking, but be careful not to work more flour into the dough as necessary.

Then shape the deflated dough into a rectangle that is about 8-inch (20cm) wide and 10-inch (25cm) long. Starting from a short side, roll up the dough tightly and deflate it even further as you roll it up.

Transfer the dough to the prepared loaf pan and let rise in the warm oven for about 1.5-2 hours or until it has grown by about 50-75%.

Remove the dough from the oven and preheat the oven to 400°F (204°C) for 15-20 minutes.

Brush the dough with egg wash and bake for 30-35 minutes until the top is golden brown and it sounds hollow when you knock on the bottom of the sandwich. 

Remove from the oven, brush immediately with the melted butter and cover with a clean and dry kitchen towel for 20 minutes. Then uncover, remove the sandwich from the pan and transfer to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 4 days.

Prepare the dough

https://content.jwplatform.com/videos/nF6knlR4.mp4

When white sourdough toast bread is fresh and soft, it's a real treat. Am I right? This sourdough sandwich recipe takes some of the best sourdough qualities and turns them into a delicious, easy-to-make sourdough sandwich loaf with a soft crust! Its mild-tangy taste and ultra-soft crust make it perfect for sandwiches, toast, or even French toast. I will walk you through the recipe step by step so that you can bake this delicious soft bread with sourdough starter discard from scratch.

Learn how to make the most perfect, soft and fluffy sourdough sandwich bread! An active sourdough starter gives this bread a beautiful rise without any need for added yeast.

Sourdough Sandwich Bread Recipe

sourdough starter ((bubbling and active))

whole wheat flour

all purpose flour

tbsp extra virgin olive oil

Place the sourdough starter in a large bowl or the bowl of a stand mixer. Add to it the wholewheat flour, 1 cup of all-purpose flour, and water. Mix well and set it aside, covered, in a warm place for four hours.

Add 2 cups of all-purpose flour, olive oil and salt and mix. Add more flour as you knead until the dough becomes quite firm but still feels a little sticky to your fingers. You can do this by hand or in the stand mixer, using the dough hook attachment, on medium-low speed.

Turn out the dough on the kitchen platform or any flat surface and knead by hand for 4-5 minutes or until the dough feels smooth and springy to your fingers and barely sticks to the platform.

Shape into a ball and place in an oiled bowl, turning the ball of dough around once to coat the top with oil.

Cover tightly and place in a warm spot (like an oven with the light turned on) for at least two hours or until the dough has doubled.

Punch down the dough and divide into two. Roll out each half into a rectangle, about seven by 10 inches, and roll it up like a jelly roll. With the seam side down, tuck in the ends to form a loaf.

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