Bim’s Sourdough Enriched Sandwich Loaf

200 g. active starter 

300 g. milk or buttermilk, warm ~112° 

150 g. butter, slightly melted or oil

30 g. sugar or honey

3 eggs

1000 g. bread flour 

20 g. salt 


In Stand Mixed - mix starter, milk, sugar, eggs and flour on low speed for 5 minutes then medium speed for 10 minutes. Add salt and butter, knead again for 10 minutes or until passes the windowpane test, then proof the dough about 3 hours.  When it doubles in size separate the dough into small balls according to your tin, you can make one round ball or roll out into small 3-4 balls using rolling pin to flatten and folding back tightly, put them in the sandwich tin. Rest the dough. When it doubles in size, preheat oven at 375° for 30 minutes.

Brush egg wash and bake until golden brown or 205° internal temperature. 

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