Soft Sourdough Sandwich Bread
An egg-free, soft and sturdy sandwich bread with extra flavor from sourdough discard.
Servings 1 loaf
Cost 5
Ingredients
- 2¼ teaspoons active dry yeast
- ¾ cup warm water (110 degrees F)
- ½ cup sourdough discard (120 grams)
- 3 tablespoons sugar (36 grams)
- 3 tablespoons instant dry milk powder
- 1½ teaspoons kosher salt (Morton)
- 2 ¼ cups bread flour plus more if needed 320 grams plus more as needed
- 2 tablespoons melted or very soft butter
- Optional: 1 tablespoon melted butter for brushing
Instructions
- Proof yeast in warm water with a pinch of the sugar; let stand 5 minutes until foamy.
- In stand mixer bowl, combine discard, remaining sugar, salt and milk powder. Stir in yeast mixture.
- Add 1 cup of bread flour and mix well. Add another cup and mix until a rough dough forms. Add the softened butter.
- Begin kneading with the dough hook, allowing dough to absorb the softened butter. Continue kneading for 6–8 minutes, adding any remaining flour as needed, until smooth, elastic, and slightly tacky but not sticky. The dough should be very soft, but not sticky. It should snap off the side of the bowl.
- Scrape the dough into a very lightly greased bowl. Cover and let rise for about 45 minutes. It will not quite double in bulk at this point.
- Punch dough down lightly, then shape into a log and place in a greased 8½×4½-inch pan or divide in half and used two cube shaped pans.
- Cover and let rise 60 minutes.
- Bake at 350°F for 45–50 minutes (tent if needed). If using the cube shaped pans, it will most likely be done between 40 and 45 minutes.
- Brush with extra butter if desired. Cool at least 45 minutes before slicing.