Using both discard and yeast in this simple sandwich bread recipe allows for a great taste and texture without the lengthy rising process of traditional sourdough. Or substitute the sourdough discard for additional flour and water and you've got a great go-to sandwich bread recipe!
Servings: 1 loaf
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Ingredients:
3/4 cup warm milk
1/2 Tbsp instant yeast
1/2 Tbsp white sugar
1/2 cup sourdough discard (see note if not using discard)
2 Tbsp canola oil
1/2 tsp salt
2 1/4 cups (270g) all purpose or bread flour
oil to brush on top
Directions:
Make sure your milk is lukewarm (about 110-115 degrees F). If it is too hot, it will kill the yeast.
In the bowl of a stand mixer or a large bowl if mixing by hand, stir together the milk, yeast and sugar.
Add the discard, oil, salt and flour. Knead on medium speed for 4-5 minutes, adding additional flour if needed. It should be slightly tacky to the touch but not stick to your fingers.
Transfer the dough to a clean bowl sprayed with cooking spray. Cover the bowl and allow the bread to rise in a warm place for about 45 minutes.
On a slightly oiled counter, shape the dough into a loaf shape and place in an oiled loaf pan. Cover and let rise in a warm place for about 45 minutes.
While the dough is rising, preheat the oven to 400 degrees F.
Uncover the bread and gently but generously brush the top with oil.
Bake the bread for 23-25 minutes until golden brown.
Let the bread cool for about 15 minutes in the pan and then move to a wire rack to cool completely.
Notes:
To make this recipe without sourdough discard, you just need to add 1/4 cup each of the milk and flour. So you would be doing a total of 1 cup of milk and 2 1/2 cups of flour. Otherwise, follow the recipe as written!
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This recipe was adapted from Tastes of Lizzy T.
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