Directions

*If using milk, rising times will be longer. Pay attention to how the dough looks rather than time.
 

Mix Ingredients
Mix the flour, butter, sugar and salt until combined, it should look crumbly.

Add the egg, sourdough starter, and water. If using a mixer use a paddle attachment, if by hand use a dough whisk or similar. Use your hands to finish combining all the ingredients until there’s no dry flour. Cover and let rest for 20-30 minutes to allow the flour to absorb the liquid.

Using a dough hook attachment, knead the dough on a medium setting for 6-8 minutes until smooth and pliable - it shouldn’t be sticky. If kneading by hand, about 10 minutes (If you’re worried about the salt inhibiting the rise, you can add it at this point right after resting and before kneading). If you find your dough to be a bit too sticky, add a dusting of flour.

Cover and rest overnight on your counter until almost doubled, about 12 hours.
 

Let the dough rise
When doubled in size, transfer to workspace and punch the air out. Wrap tightly and shape into a loaf.

Place in buttered loaf pan, cover and let rise again until it’s 1” above the top rim of the loaf. This will take a few more hours.

 

Bake

Bake at 375 degrees for 35 mins or until inner temperature reads 190 degrees. For a better oven spring, preheat oven to 500 degrees but turn down to 375 when you put the bread in to bake.

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*Let the loaf cool 1-2 hours. Cutting into a fresh from the oven sourdough loaf is tempting, but try to resist! The warmer the loaf is when you cut into it, the gummier the inside texture will be!