Easy Soft 100% Sourdough Sandwich Bread

These recipes represent our family recipes from my Granny Patwell, my brother John Patwell, sisters Jane Petrie and Joanne Hawkins, my wife,Terri Patwell and myself, Jeff Patwell. The oldest dated recipes are from 1923. Enjoy reading the recipes.

3 cups (378 grams) flour* plus 1 to 2 tablespoons for kneading

1 cup (227 to 250 grams**) active sourdough starter, reliably doubling in 6 hours or less

½ cup (4 ounces) milk lukewarm

2 eggs

2 tablespoons (28 grams) butter, melted plus more for pan and top of loaf

2 teaspoons (½ ounce) honey or maple syrup, or cane sugar

2 teaspoons (12 grams) salt

Directions at anoregoncottage.com

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