Sourdough Discard Sandwich Bread
This sourdough discard sandwich bread is a comforting and flexible loaf, perfect for various meals and snacks, created with ease using sourdough discard.
Ingredients
For the Dough
- 1 cup water provides moisture
- 1 tablespoon honey adds a touch of sweetness
- 3 teaspoons active dry yeast aids in leavening
- 4 tablespoons butter, softened contributes richness and flavor
- 4 cups all-purpose flour primary structure
- 1/2 tablespoon salt enhances flavor
- 1 cup sourdough discard adds flavor and moisture
Instructions
Preparation
- In a large mixing bowl, combine the water and honey, stirring gently until the honey dissolves completely.
- Sprinkle the active dry yeast over the honey-water mixture and let it sit for about 5 to 10 minutes.
- Add the softened butter to the yeast mixture, mixing well until combined.
- Gradually add the all-purpose flour until the dough begins to pull away from the sides of the bowl.
- Sprinkle the salt into the dough and fold it in until evenly distributed.
- Stir in the sourdough discard until fully integrated.
- Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until it's smooth and elastic.
- Place the kneaded dough back into the bowl and cover with a towel. Let it rise in a warm place until it doubles in size, about 1 to 2 hours.
- Once risen, punch down the dough gently, shape it into a loaf, and transfer it to a greased loaf pan.
- Cover the loaf with a kitchen towel and let it rise again for about 30 minutes.
- Preheat your oven to 375°F.
- Bake the loaf for 30 to 35 minutes, or until golden brown and sounds hollow when tapped.
- Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
Notes
Make sure your yeast is fresh, use room-temperature ingredients, and allow enough rise time for best results.