Sourdough Discard Sandwich Bread
A soft, fluffy, and slightly tangy sandwich bread made using sourdough discard. Perfect for reducing waste while creating delicious homemade bread!
Ingredients
- ✔ 2 cups sourdough discard
- ✔ 3 cups all-purpose or bread flour
- ✔ 2 tbsp sugar or honey
- ✔ 1 tsp salt
- ✔ 2 tbsp olive oil or butter
- ✔ 1 packet 2 ¼ tsp instant yeast
- ✔ ¾ cup warm water or milk
Instructions
- 1️⃣ Activate the yeast – In a bowl, mix sourdough discard, yeast, warm water, and sugar. Let it sit for 5 minutes until foamy.
- 2️⃣ Mix the dough – Add flour, salt, and olive oil. Stir until a shaggy dough forms.
- 3️⃣ Knead & First Rise – Knead for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-2 hours.
- 4️⃣ Shape & Second Rise – Punch down, shape into a loaf, and place in a greased loaf pan. Let it rise for another hour.
- 5️⃣ Bake – Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown.
- 6️⃣ Cool & Enjoy – Let the bread cool completely before slicing.
Notes
✔ Can be made dairy-free by using olive oil and water instead of butter and milk.
✔ For extra softness, add 1 tbsp of milk powder to the dough.
✔ To enhance the flavor, let the dough rise in the fridge overnight for a deeper tang.
✔ Best stored at room temperature for 3 days, in the fridge for 7 days, or frozen for up to 3 months.
✔ For extra softness, add 1 tbsp of milk powder to the dough.
✔ To enhance the flavor, let the dough rise in the fridge overnight for a deeper tang.
✔ Best stored at room temperature for 3 days, in the fridge for 7 days, or frozen for up to 3 months.