Same Day Easy Sourdough Discard Sandwich Bread

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If you are looking for a good sandwich bread recipe that can be made in less than 3 hours but still has sourdough discard in it, then you need to look no further!

This recipe will give you an incredibly soft loaf and the perfect crumb. As a mom of little kids, I need the perfect daily bread loaf for PB&Js that is not crumbly and doesn’t have big holes in it so that is exactly what I created and am excited to share with you on this page! You will not be disappointed with this loaf!

Supplies to make this Sourdough discard sandwich bread:

Stand mixer with bread hook (or a large bowl for hand kneading) Bosch is a great mixer if you do large batches as it has a large bowl. Otherwise, Kitchen Aid is perfect for smaller batches of bread and baked goods. I have both and use both depending on the amount of dough I am making.

Bread Loaf pan (You can use any size, if you have a smaller size, divide the dough into two small loaves)

Plastic wrap or a damp towel to cover the dough

Dry towel to cover after shaping

Ingredients:

1 Cup Warm Water

1 TBSP Honey

2 1/4 tsp Active Dry Yeast

4 TBSP Butter (Very soft)

1 tsp Salt

3/4 cup Sourdough Discard

3 Cups All Purpose Flour

Sourdough Discard Sandwich Bread Instructions:

In your stand mixer bowl, mix the warm water (not too hot or it will kill the yeast) and honey.

Pour the active dry yeast onto the liquid mixture and gently stir it in.

Let this sit a few minutes until the yeast is activated. You will notice bubbles form when it is activated and ready.

After the yeast is activated, add in the rest of the ingredients. I like to add the flour last.

Using your bread hook, Kneed the dough for 10-15 minutes, until it stretches thin when you pull it apart instead of breaking). Your dough will feel noticeably stretchy when it is ready. You can also mix and kneed by hand, it may take a few minutes longer by hand than with a stand mixer.

After kneading, place the dough in your mixer bowl or in a separate large bowl and cover it with plastic wrap or a damp towel and let it rise on the counter until the dough has doubled in size (about 1.5 hours).

Shaping and Baking

After it had doubled, punch down the dough and bring the dough out on a lightly floured surface.

Flatten the dough out into a rectangle/oval shape and fold over the long edges first. Then roll up the short edges until it is an oval or circle. Tuck the sides under to shape the dough, creating tension on top of the dough.

Then slowly work it into a rectangle shape, still tucking the edges underneath. If you need a tutorial on shaping a sandwich bread loaf, check out my tutorial here.

After shaping, place the dough into your greased bread pan, with the seam side DOWN.

Cover with a lightweight towel for another 30 minutes or so until it has risen. One way to tell if the dough is ready, is if you poke the dough and it keeps a small indent without bouncing back too quickly. If you poke it and it bounces back quickly, it needs more time to rise.

When it is ready, place the loaf into the preheated oven at 375 degrees F and bake for about 43 minutes, until the top is golden brown.

Remove the loaf from the oven and immediately butter the top. Let the loaf cool completely before cutting. The top will be hard as it comes out of the oven, but it will soften significantly as it cools with the butter on top.

Enjoy!

Tips For Making Sandwich bread:

1. Make sure you kneed your dough long enough. This will make a difference in the crumb of your bread.
2. Make sure you yeast is good and not expired. This is what gives your bread rise so it needs to be good in order to work properly.
3. To cut a sandwich loaf, I like to lay the loaf on its side and use a very sharp knife.
4. You can store your bread in a gallon plastic bag or a large container with a lid. I like to precut mine. Be sure to let it cool completely to avoid moisture in the bag/container.