There’s nothing as comforting about the smell of cinnamon wafting through the kitchen—especially when it’s baked into a soft, tender loaf of sourdough sandwich bread. This recipe is the perfect blend of warm spice, sweetness, and tangy sourdough flavor, with a beautiful cinnamon swirl tucked inside every slice.

Whether you’re toasting it for breakfast, turning it into French toast ( recipe coming soon!), or simply enjoying it with a smear of butter, this loaf will bring a little extra magic to your mornings!✨

Ingredients

1 cup warm water (warmed to 100-110 degrees) (240g)

1 packet active dry yeast (7g)

1/2 cup sourdough discard (140g)

2 tablespoons honey (42g)

2 tablespoons soft butter (28g)

3 cups bread flour (or all purpose) (360g)

1 teaspoon kosher salt (3g)

Cinnamon filling:

4 Tbsp melted butter

1 tbsp cinnamon

5 tbsp brown sugar

2 tbsp bread flour

1. Place warm water, yeast, and honey in the bowl of a stand mixer, mix well and allow to bloom for 5 minutes. 
2. Add sourdough discard and mix well before adding flour, butter, and salt.
3. Mix on low with dough hook for about 1 minute and then increase speed to medium low and continue mixing for 7-10 minutes until a smooth dough forms. If the dough looks very sticky during this, add more flour 1 tablespoon at a time until the dough pulls away from the sides and bottom of the bowl.
4. Cover dough and allow to rise until doubled in size.

5. Generously butter a 9×5 inch loaf pan and set aside.

6. After the dough doubles, transfer it to a floured surface and press it into an oval/rectangle about the same width as the loaf pan. Spread the cinnamon filling with your fingers, and avoid the filling touching the edges- leave it about 1/4-1/2 inch from the edge. Roll the dough tightly, pinching the seams well and tucking the edges. Place in a prepared baking pan. I like to press down on it gently but firmly to distribute it into the pan. Cover and let rise for about an hour or until the dough has risen an inch above the top of the baking pan.

7. Preheat oven to 375 degrees F while the dough rises. Eggwash the top & bake for about 35 minutes, the internal temperature of the bread should read 200 degrees.

Happy Baking!

Love,

Moriah & Hope

Hi Friends! There’s something so nostalgic about a good sloppy Joe- messy, saucy, and packed with flavor. If you’re looking for a modern twist on the classic, these sloppy joe bowls are the perfect way to enjoy this hearty dinner without the bun! Serve over roasted sweet potatoes or a bed of rice, These bowls are a satisfying, easy-to-make meal the whole family will love!

Whether you’re craving a quick, cozy weeknight dinner or a simple meal prep idea, these sloppy joe bowls come together quickly with staples already in your pantry.

Ingredients:

1 onion

1 red bell pepper

2.5# ground meat (beef or bison)

1- 28 oz can crushed tomatoes

1- 6oz can tomato paste

2-3 Tablespoons Dijon mustard

1-2 Tablespoons brown sugar (add a little at a time & sweeten to your liking!)

Salt

Pepper

Smoked paprika

Onion powder

Garlic powder

Cumin

Adobo seasoning

Directions:

Saute bell pepper and onion, once cooked down – remove from the pan. Brown your ground meat, add the peppers and onions and add your seasonings. Add crushed tomatoes, tomato paste, and Dijon, let simmer, and cook for 15-20 minutes, and season according to your preferences. You could serve this over sweet potatoes, rice, quinoa, or even have it as a classic sloppy Joe. Enjoy!

Love,

Moriah & Hope

There’s nothing quite like the aroma of freshly baked bread filling your kitchen, and when that bread is soft enough for a sandwich yet full of rich, tangy flavor, it’s an absolute game-changer. The right bread can elevate any sandwich, whether you’re making a classic PB&J, a hearty turkey club, or a veggie-packed delight. In this post, I’m sharing my favorite sourdough sandwich bread recipe—one that’s perfect for your daily lunch, versatile for all fillings, and ideal for toast in the morning. With a golden crust and a tender interior, this homemade loaf will quickly become a family favorite!

Ingredients

1 cup warm water (warmed to 100-110 degrees) (240g)

1 packet active dry yeast (7g)

1/2 cup sourdough discard (140g)

2 tablespoons honey (42g)

2 tablespoons soft butter (28g)

3 cups bread flour (or all purpose) (360g)

1 teaspoon kosher salt (3g)

1. Place warm water, yeast, and honey in the bowl of a stand mixer, mix well and allow to bloom for 5 minutes. 
2. Add sourdough discard and mix well before adding flour, butter, and salt.
3. Mix on low with dough hook for about 1 minute and then increase speed to medium low and continue mixing for 7-10 minutes until a smooth dough forms. If the dough looks very sticky during this, add more flour 1 tablespoon at a time until the dough pulls away from the sides and bottom of the bowl.
4. Cover dough and allow to rise until doubled in size.
5. Generously butter a 9×5 inch loaf pan and set aside.
6. After dough doubles in size, transfer dough to a floured surface and press into an oval/rectangle about the same width as the loaf pan. Roll dough up tightly and place in prepared baking pan. I like to press down on it gently but firmly to distribute it into the pan. Cover and let rise for about an hour or until the dough has risen an inch above the top of the baking pan. Preheat oven to 375 degrees F while the dough rises.
7. Egg wash and bake for about 35 minutes, the internal temperature of the bread should read at 200 degrees.

With a golden, crusty exterior and a soft, flavorful crumb, this sourdough sandwich bread is the perfect base for your favorite sandwiches or simply enjoyed with a little butter. Patience and love have turned humble ingredients into something extraordinary—happy baking, and enjoy every delicious slice!

Love,

Moriah & Hope