Made with all purpose flour and just a touch of butter, learn how to make soft, tender sourdough sandwich bread with bubbly, active sourdough starter. Recipe adapted from my bestselling book:
Artisan Sourdough Made Simple.
Out of all the sourdough bread recipes I make on repeat (my beginner sourdough bread recipe,
sourdough focaccia and sourdough pancakes to name a few!), this easy sourdough sandwich bread gets the most requests. Why? It’s soft. It’s buttery. It makes the kitchen smell like magic.
And the best part: you made it yourself. No junk or preservatives. Just simple sourdough with a soft crust, subtle tang and fluffy crumb that holds up to slicing, toasting and sandwiches (anything really).
Below, you’ll find my step-by-step walkthrough and baking schedule. You’ll also get three solid
variations (cinnamon raisin, whole wheat and bread flour) plus more sandwich loaf recipes in my book for inspiration.
Good To Know:
- What most bakers get wrong: the second rise goes for too long. This creates over proofed dough that bakes up flat. Follow my recommended timing and tips to master this step.
- Pan size matters. Want a taller loaf? Use an 8.5×4 inch pan instead of the standard 9×5 inch pan. Both work, but the smaller size will give the dough a nice upward boost.
- Use softened butter. If it’s cold, it won’t blend into the dough.
- Make it vegan. Swap in your favorite plant-based butter. Just check the label. Some brands are very salty.
- Temperature controls time. Warm kitchen? The dough will rise fast. Cold kitchen? Give it more time. Watch the dough and not the clock.
How To Make Sourdough Sandwich Bread {Step-By-Step Recipe}
Step 1: Mix the Dough
To Start: Add the flour, softened butter, sugar and salt to a bowl. I like using a stand mixer for this recipe. The dough is naturally a bit sticky; the machine makes it easier to handle. Mix with the paddle attachment until the butter looks like crumbs.
Mix in your bubbly, active sourdough starter and water until everything comes together. Cover and rest for 30 minutes to relax the dough before kneading.
Note: If you need assistance with your sourdough starter, read my companion articles Feeding Sourdough Starter: My Best Tips & Tricks and Troubleshooting Sourdough Starter.
After 30 minutes of resting…
Remove the paddle attachment and switch to the dough hook. Knead until soft and supple, about 6-8 minutes. Note: on this particular day, my dough was stickier than usual so I added a sprinkle of flour to even it out. You can do that too.
No Stand Mixer? Knead the dough by hand on a lightly floured surface until it feels smooth, soft and elastic, about 8-10 minutes. Don’t worry about under/over kneading. If it’s springy (not sticky) you’re good to go.
Step 2: Bulk Rise (Overnight)
Cover the bowl with plastic wrap and let the dough rise overnight at room temperature (68 F), about 10-12 hrs. The dough is ready when it’s puffy, airy and has doubled in size.
Tip: This is an overnight sandwich dough. However, you can do a same-day bake instead (see my Sample Baking Schedule).
Step 3: Shape the Dough
Remove the dough onto a lightly floured surface. Gently flatten to release the air bubbles (you don’t want big holes like ciabatta!).
Roll the dough into a log, tucking the ends underneath. Then, with floured hands pull the dough towards you creating surface tension to tighten its shape. Place the dough into a buttered loaf pan, but make sure it’s seam side down.
Step 4: Second Rise
This step is crucial. When done correctly, your loaf will build back additional strength needed for good oven spring. Cover the pan with lightly oiled plastic wrap so the dough doesn’t stick to the top. Let rise until the center domes about 1 inch above the rim of the pan. You’e not going for double in size or sky scraper height; just notably puffy and less dense.
Tip: Cold Kitchen? Your second rise might take longer than expected @ 68 F. Be patient with this step. Plan on 1 1/2 -2+ hours depending on your specific room temperature and starter strength. If you’re short on time, use a proofing box or my DIY warm oven trick to speed things up (see “Helpful Tips” in the recipe card below).
Step 5: Bake The Bread
Preheat your oven to 375 F. For better oven spring, preheat to 500 F instead, then lower the temperature to 375 F when the dough goes into the oven. Bake on the center rack for 45-50 minutes or until golden brown.
Cool in the pan, then transfer to a wire rack. Wait an hour before slicing (skipping this step can turn the inside gummy).
Tip: Have an extra loaf pan? Some bakers create a makeshift “lid” by placing a separate, upside loaf pan on top of their pan before baking. This traps steam inside, creating a humid environment for the dough to rise avoiding potential blow-outs or tears, and keeps the crust soft. It’s similar to using a Dutch oven for my sourdough bread recipe.
Slice & Store
You’ll need a good serrated knife (I use this one). For a moderately priced option, try this knife instead. If your bread slices are really uneven, consider this collapsable bread slicer with 3 different thicknesses: thin, medium and thick to guide you along.
What I do at home: If you have a large family, or just eat a lot of bread, I highly suggest doubling this recipe. Bake (2) loaves side by side and freeze whatever you don’t eat. This loaf can be frozen whole, covered tightly in plastic wrap or as individual slices.
Sourdough Sandwich Bread Variations
- Whole Wheat: Replace 20% of all purpose flour with whole wheat or white whole wheat flour. If the dough seems dry (whole grain flours absorb more liquid), add more water as needed to achieve a workable consistency. Do this 1 teaspoon at a time.
- Bread Flour: Do an even swap, adding more liquid if the dough is dry. For example, King Arthur Bread flour is very thirsty so more liquid might be needed. If using Gold Medal bread flour which is not as absorbent, additional adjustments might not be necessary.
- Sourdough Cinnamon Raisin Bread: You’ll find my step-by-step post here. The vanilla-soaked raisins make it a community favorite!
What To Bake Next
In addition to the above variations, a natural next step for sandwiches and breakfast fare would be my easy, NY-style sourdough bagels (they are so incredibly chewy and addictive) and these super soft sourdough english muffins. I’m excited to see what you make next.
Sample Overnight Baking Schedule (68 F)
Feel free to adjust the start times below as needed. It’s flexible. For a same-day bake, start early in the morning and bulk rise at a warmer temperature.
Day 1 (Evening)
- 4:30 PM: Feed sourdough starter (to activate)
- 8:00 PM: Mix dough
- 8:30 PM: Rat 30 minutes, then knead.
- 9:00 PM: Cover and bulk ferment, room temp @ 68 F overnight (10-12 hrs).
Day 2 (Morning)
- 7:00-8:00 AM: Check the dough (should be doubled)
- 8:15 AM: Shape dough
- 8:30 AM: Second rise (1 1/2 – 2+ hours)
- 10:30 AM: Preheat oven
- 10:45 AM: Bake
- 11:30 AM: Cool
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Easy Sourdough Sandwich Bread
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Total Time: 12 hours 50 minutes
- Yield: 1 loaf 1x
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
A simple and easy recipe for homemade sourdough sandwich bread. Made with all purpose flour and just a touch of butter. I like to make the dough at night so we can have fresh bread in the morning. This loaf freezes well (whole or sliced). I recommend this loaf pan.
Helpful Tips:
- For best results, weigh your ingredients with a scale instead of using measuring cups. Weight and volume measurements are not equal, only approximate! For example: If your starter is very bubbly, 1/4 cup might only weigh 30 g which is too little for this recipe (you need 50 g). The dough will take forever to rise. Same goes for the flour: 4 cups might weigh over 500 g depending on how tight the flour was packed into the cup. More flour = dry dough.
- This recipe works with Whole Foods 365 Everyday, King Arthur and Trader Joe’s all purpose flour. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.
- For a variation of this recipe with more sourdough starter, please choose one of the following adjustments below, keeping the rest of the ingredient quantities the same:
- 100 g starter + 255 g water
- 150 g starter + 250 g water
Additionally, because temperature controls time: you can also increase your surrounding temperature for the bulk or second rise, as needed. Place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered dough inside until it bulks up. Do no use this option overnight- it will be too warm.
Ingredients
- 500 g (4 cups) all purpose flour
- 60 g (4 tbsp.) unsalted butter, softened, cut into cubes
- 12 g (1 tbsp.) sugar
- 9 g fine sea salt
- 50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)**
- 270 g (1 cup + 2 tbsp) warm water
Instructions
Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it’s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
Mix the Dough
In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.
Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, replenish you starter with fresh flour and water.
After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.
Note: If you do not have a stand mixer, the dough can be made by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.
Bulk Rise
Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Please refer to the Baking Schedule above for additional rise time options.
Shape the Dough
In the morning, coat an 8.5×4 inch loaf pan with butter.
Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.
Second Rise
Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan (check the height by looking at the domed center portion of the dough). You are not looking for it to double in size. For timing, this can take anywhere from 1 1/2-2 hours (or more!) depending on temperature and the amount of sourdough starter used. Remember, the warmer it is, the faster the dough will rise. Refer to the “helpful tips” at the top of this post.
Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.
Bake the Dough
Bake the dough on the center rack for about 45-50 minutes, or until golden brown. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely. This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.
Comments
Rachel says
I am about to make this recipe and am wondering if you bake it in a covered or uncovered loaf pan.
Patty Carroll says
This was my 1st attempt at sourdough sandwich bread, and it’s taking all of my willpower to not consume the entire loaf. It is absolutely delicious. I followed your instructions, with one exception. I placed the dough in the fridge overnight, after the second rise. I took it out this morning, let it come to room temp and continued with the process. Could not be happier with the outcome! Thank you for the post!
Whitney says
I’m so happy to see this comment! My second rise won’t be done until 10pm-midnight so I plan on putting it in the fridge and baking tomorrow! Glad to hear it still turns out!
Abbie says
Ohhh my! Thank you so much for this wonderful recipe! It is so délicieux ♡♡♡ and easy instructions to follow!
Nancy says
I chose the version with 150gm Starter, and used a proofing box for both rises. Can’t wait to see the crumb.
S. L. says
This is my go-to recipe for sandwich bread now. So. Easy.
Meghan says
First time trying this recipe and it turned out amazing!! Followed the directions and did all rises on “bread proof” setting of my oven. Easy peasy! We decimated 3/4 of a loaf in one meal- next time I will double, slice, and freeze.
Martyna says
Looking to replace the AP flour with bread flour and sugar for honey. Any suggestions on amounts? Thanks!
Amy says
First time making and it still hasn’t reached the oven. My starter was very ripe and followed the 50 grams mentioned in recipe. Sat in counter over night but house was 63 degrees. Woke up to no rise. Have placed in oven on proof but barely rising after 2 hours. Don’t want to give up as I doubled recipe. Any ideas where I went wrong. My dough after initial mix felt pretty dry, held together on mixer knead so didn’t add additional water. Felt like an awful small amount of starter.
Sally says
I agree..my dough was very dry added more water and starter…not sticky at all..letting rest now…nit sure lots if flour to waste
Amy Potter says
Follow up ..I did not give up. I turned my oven on to “proof” and after 3 more hours got the rise I was looking for. Also used oven proof once shaped and in pan. It baked up perfectly with more rise and a beautiful crumb. Guess my house was just too cold. Says a lot for the recipe that it could bounce back after all that time!
Rhea says
So glad I read these my dough was EXACTLY like this!! Next morning no rise I didn’t want to throw the dough away do I put it in the oven with the light on.
Belen says
Same thing happened to me!
The next morning I just set it in the oven with the light on and I started noticing it rising after an hour or so. I left in there for 3-4 more hours and it had doubled just fine.
This is my first time making it and I haven’t put it in the oven yet but hopefully yours came out alright! I was also sad and didn’t wanna just waste the dough
Janice says
I have made this often and love the recipe. I am wondering if you have ever made it with some percentage of dark rye flour, and if so, what modifications you may have made to the recipe? Thanks so much!
Gary says
Great recipe. I’ve made it many times and it always turns out great. I suggest you use a bread pan with high sides the bread rise to the occasion. In a slight change to the recipe I usually make this using friendship bread starter vs sour dough. It makes a nice fluffy sandwich bread that isn’t overly sweet like most friendship bread is to me.
Dania Smith says
I’ve made this loaf three times now. The first time, (going step by step down to every little detail) my loaf came out okay but I realized the second rise took about 6 hours for me. I also did not know how to do the log thing so I looked it up. The second time, there were bubbles and I popped them (don’t pop them) which made my loaf look funny but it was still delicious. The third time it was absolutely perfect. It looks like it came out of a magazine. This is now my go to recipe for sandwich sourdough bread. My family absolutely loves it! Even my picky kiddos which is a huge win for me. I only have one month of sourdough experience under my belt. The key is keep practicing, even if you fail the first few times. Make it again and again. Don’t give up and it’ll come to you naturally.
Gary says
I agree with you. It looks like magazine bread. My kid a picky eater and loves it also.
Karen H says
Great outcome with this recipe. This will be my go to recipe for sandwich loaf.
Crystal Curry says
Amanda says
If I ran out of time to bake after the second proof, am I able to put this in the fridge or is it important to bake it directly after second rise?
Emilie Raffa says
You can hold the dough in the fridge- it’s not a problem. Just keep an eye on it. You don’t want it to overproof (this will depend on how long the dough was proofing before you put it in the fridge). Hope this helps!
Amanda says
Thank you so much for this speedy reply!
Alyanna says
Made this on Sunday and my whole family loved it! I’m new to sourdough baking and chose this as my first recipe to try! I was wondering if I could add jalapeños and cheese to this?
Roxanne says
Thank you so much for this recipe! Its my first time using sourdough and it was perfect and also delicious 😊 My loaf came out so beautiful! Now I just need to ge me a dutch oven 😊
Roxanne says
Ellie says
What would cause my loaf to become extremely tall, it like almost doubled in height when baked?
Noel says
Hi! I made this recipe using 150g fed starter and 250g water and it rose very high when baking.
I want to make it again today but I noticed the initial ingredient list says 50g starter (I assume fed) and 270g water. Is this the initial option to try before looking to the the 100 and 150g options?
My family really loved it so I want to get the rise right :)
Caitlin says
I’ve now made this recipe quite a few times, typically doubling it, and it’s the best sandwich loaf recipe I’ve found! It’s really forgiving, I only have one loaf pan so sometimes the second loaf gets 3 rises, sometimes the first rise is a bit longer than the recipe states, sometimes I replace half the water with milk. I’ve messed around with this recipe quite a bit (within reasonable parameters) and always ended up with a great loaf of bread. It freezes beautifully as well (which is great when you only have a couple days a week to bake).
Thank you so much! This is definitely going into the recipe book I plan to hand down to my children.
Sam says
How did you freeze the dough? I’m looking to make a few loaves to freeze so I can just pop them out and let them rise and not have to mix up a new batch everytime. Did you freeze after shaping and second rise?
Ash says
I believe she means she freezes the finished loaves and just thaws them when she’s ready to eat them. The finished loaves freeze well.
Paula Harris says
I make this bread at least once a week. Love it so much. Turns out perfect every time.
Vanessa says
I’m new to sourdough and I’ve made this twice now. Each time it’s come out perfect . I like that its much quicker than most of the other recipes. The flavor is amazing . I’ve found a couple other recipes that are one day and the flavor isn’t there. This one hits the mark. Will be using this recipe often. I’m addicted to making sourdough .
Dannah says
Turned out beautifully! I’ve been trying other sourdough loaf recipes, but this one actually helped me to achieve a nice, fluffy slice. Still trying to figure out why my second rise takes 6-10 hours, but I think that’s a *me* issue. Haha thank you again for the recipe!
Megan says
My second rise is taking way longer than 2 hours as well. I think next time I’ll increase the starter to 100g.
Shelby says
Just made this recipe as my first every sourdough bread attempt and it tastes SO SO SO good! I was worried about it being over baked as my normal bread recipe is never in longer than 30 minutes, but it turned out perfect. I didn’t even let it rise overnight, just a warm oven from 3:30 to 8ish, and then second rise from 8:15-10:00ish. It did bust a little at the bottom and has a wonky shape, but we’ll work on better shaping next time – all in all, it was a perfect first attempt!
Vanessa says
Have you substituted honey instead of sugar?
Dannah says
I have, and it turns out great!
Jess says
Do you do the bill rise right in the Kitchen Aid mixing bowl? Or transfer out of the metal bowl? I have heard the metal bowl can have an effect on the rise, is this correct?
Appreciate your insight!
Jennifer Lyn Dale says
I put mine in a glass bowl for this reason. But I’ve never tried in my metal mixing bowl.
Kristen says
I always let my sourdough sit in metal bowls and it works fine
Savanna says
This has been my go-to recipe for weeks now. I make 2 loaves every couple weeks, perfect bread for at home eating and my babies love it!!
Bethany says
I have never made anything with sour dough and was just gifted my first starter this week. I came across this recipe and felt that the instructions were detailed and easy to follow. My load turned out delicious AND beautiful! Highly recommend. Will definitely try out more of these recipes.
Victoria Zahner says
Suzanne says
This bread is delicious; dense and full of sour flavor! The only thing I changed was allowing it to rise for an hour on the counter followed by 15 hours in the refrigerator during the second rise.
Amy says
Thanks for this comment! I just went to the comments to find out if anyone had luck with an overnight refrigerated second rise. Kneading my dough now for 2 loaves that will second rise overnight tonight!
Jill says
Looking for wisdom. Did you do the first ride 8 to 12 hours and then the fridge. How I read the comment it sounds like just a shirt time room temp and then to the fridge. Did you shape before fridge or after and did you bake right out of the fridge? Was going to play with it but so many variables in my head I appreciate the feedback.
Suzanne says
Hope this helps.
1. 8-12 hours on counter for rise
2. Shape then let it rest on counter in pan for 1 hour
3. Refrigerate for 8-24 hrs then bake.
Cherise says
My husband that isn’t typically crazy about bread immediately went back for a second piece! This is bound to become a regular in our house.
Barbie says
Fantastic recipe! My oldest son will only eat sourdough bread but hates anything crispy or crunchy. I followed the recipe exactly the first time with perfect results. The next time, I cut out the sugar and got a very slightly dryer bread but more of the sour tang I was hoping for. I’m saving and sharing this recipe!
Gigi says
Hi, it’s a perfect recipe, I love it. The only question is why does my loaf always splits on the side when baking?
Kimberly says
LOVE your recipes! I am trying this next. Can honey be subbed for the sugar? Thank you!
Tali says
Hi, how long do you need to let rise in 28 c weather?
Stephanie says
I have been having SO much trouble getting my bread to rise enough, no matter what recipe I use. It tastes great but is definitely not rising as much as it should. Do you have any recommendations for high altitude adjustments? I live over 6,000 ft in elevation and I feel like that must be at least part of my problem. Thanks!
Julie says
I live in Idaho. I use the 150 g starter and 250 g water substitution that it recommends and mine turn out great. I also use bread flour. Keep playing and you will figure it out.
Anastasia says
I live at 5000ft in northern UT and I also do to sub of 100g starter and my loaves ride very well. I had a lot of trouble getting things to rise before I got the local starter I have now. The starter that I made myself would rise and fall in the jar when fed just fine, but I had NO oven spring whatsoever. I gave up until my husband bought a local starter that’s been around our valley for almost 100 years and now I have the best oven spring! Another thing I changed was I only use spring or structured filtered water from my home water filter. Don’t use tap water!
Joanne D says
I made the bread.
Best SD bread I’ve made. I had a bit of trouble rising cause of the weather.
It’s been 17° outside all day. But the bread did rise on top of the dryer. I also let forgot about the SD in the fridge for a few days while it was rising.
Lol, I’m a lazy baker.
Everything turned out delicious
JudyO says
Catherine says
Husband is allergic to dairy. Can I sub olive oil for butter?
Lori Hoch Stiefel says
I used non dairy butter from country crock
Sacha says
This bread (or what is left..!) is delicious! I tried this recipe because there was no milk and it did not disappoint.
We ate it as is, made sandwiches and made French toast (it’s close to a brioche after all..!)
I over proofed it a little bit, it was way over an inch over the rim, but it baked beautifully and it made two HUGE loaves. My dough was quite warm and first rise was 7h, second rise was 2h.
Making another batch right now.
Britni says
This was the first sourdough bread recipe I tried, and it’s amazing. I’m making your pancakes for tomorrow. For this bread, can I reduce or leave out the salt? Or, is there an alternative. My husband is on a very low sodium diet.
Rebecca O'Connell says
Hello, I’m going to use this recipe for the first time. I bake a lot of sourdough boules but have never done sandwich bread. Do I need to butter or line the loaf pan with parchment or will it come out clean without? Thanks in advance!
Christina says
I’ve always buttered my pan to make sure it comes out nice and easy. I’ve used olive oil before but found the bread would stick!
Kristen Maleski says
Should I bake this different since I am using a 9×5 pan?
Kristen Maleski says
Will this last longer if kept in the fridge? If so how many days?
Lindsey says
Absolutely amazing bread recipe! So easy, my second rise only took an hour and the bread turned out beautifully. I followed the recipe exactly. Will definitely make this my go to sandwich bread recipe.
Erin WAGGONER says
Which recipe is this in your book?
Kamey says
This is the best sourdough sandwich bread around, and I have shared it with several friends. They all agree!
I was wondering if you’ve ever made it with whole grains? If so, how did you adjust the recipe? If not, any suggestions?
Emily Brabant says
Yum this bread turned out so amazing!!! I also used your sour dough starter recipe to make my starter as well 🤩
One question, is there anything other than a plastic bag to keep this bread soft and fresh? Just been trying to avoid plastic
Deena says
Beeswax bags!
Morgan says
Hello! We love this recipe and it makes the most delicious bread! Thinking of giving it as a gift. How would I double this? Would I just double each ingredient and do all of the same steps and halve it before the second rise?
Thanks!
Carol says
I have made traditional homemade bread for decades. I just started my sourdough journey. This recipe is awesome! It is so easy and tastes great with a fabulous soft texture. It can be sliced “sandwich thin” without crumbling or tearing, yet it is tender and moist. I made my first 2 loaves yesterday and one of them was gone before bedtime. Today, I plan to make 2 more loaves(I have a surplus of starter) Today, though, I think I will make it into cinnamon bread which is always a favorite around here for toasting! This is the best sourdough bread ever. I am dubbing it my go-to-recipe!! Too bad there are only 5 stars….this recipe deserves so much more!! Thank you for sharing it with us!!
Victoria says
This recipe is PERFECT! I had never made sourdough bread before trying this recipe. My son is allergic to baker’s yeast so I wanted him to have a “real bread” experience without triggering allergies. I followed the recipe to a T and was grateful to not have to weigh ingredients. I never recall my Nonna doing that! The bread tasted amazing. I don’t care for the tang of sourdough so I did not let my starter get too zingy. My son, who is 4, just inhaled a PB&J on this bread and exclaimed it was delicious. That’s good enough for me! Thanks for a simple, straightforward recipe that is all it claims to be, and more.