I do both rather seldom: Baking soft sandwich bread and baking during the week. Normally my bread baking day is at the weekend and so I need special circumstances to take the flour from the cupboard during a working week. But an tooth emergency leaded to a small oral surgery and subsequently to chewing problems. After three days of soups and purees I was longing for a really soft bread which is easy to chew.
The sweet starter is always great in such situations. Coming home from work I went straight to the kitchen and started the starter. Two hours later its volume already doubled and so I could already knead the dough. The dough contained some yeast (as I wanted to bake before going to bed) and a good portion of butter and a pinch of enzyme active malt. Both helps to make the crump tender. The good amount of butter as well as some sugar also leads to a good browning when toasted. But although untoasted the bread has good, slightly buttery flavour.