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–+ servings

Sourdough Discard Sandwich Bread

5 from 1 vote
The softest and most amazing sandwich loaf you will ever make!
Print Recipe
Prep Time 2 hours 15 minutes
Cook Time 43 minutes
Servings: 1 loaf
Ingredients Method

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

Method
 

  1. In your stand mixer bowl, mix the warm water (not too hot or it will kill the yeast) and honey.
  2. Pour the active dry yeast onto the liquid mixture and gently stir it in.
  3. Let this sit a few minutes until the yeast is activated. You will notice bubbles form when it is activated and ready.
  4. Once the yeast is activated, add in the rest of the ingredients. I like to add the flour last.
  5. 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.
  6. Once it is done 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).
  7. After it had doubled, punch down the dough and bring the dough out on a lightly floured surface.
  8. 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.
  9. 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.
  10. Once it is shaped, place the dough into your greased bread pan, with the seam side DOWN.
  11. 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.
  12. 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.
  13. 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.
  14. Enjoy!

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