sourdough discard sandwich bread
This sourdough discard sandwich bread is a great way to repurpose leftover sourdough starter. The resulting bread is soft, flavorful, and perfect for sandwiches, toast, or just enjoying with butter. This recipe yields a delicious homemade bread with a tender crumb and a golden crust.
Equipment
- 1 large mixing bowl
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 9x5-inch loaf pan
- 1 parchment paper (optional)
- 1 kitchen towel or plastic wrap
- 1 oven
Ingredients
- 1 cup sourdough starter (discard)
- 1 cup warm water
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
- In a large mixing bowl, combine the sourdough starter, warm water, melted butter, sugar, and salt. Stir until well mixed.
- Gradually add the all-purpose flour, one cup at a time, mixing until the dough comes together and is no longer sticky.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Place the kneaded dough back into the mixing bowl and cover it. Let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Preheat your oven to 375°F (190°C).
- After the dough has risen, punch it down gently and shape it into a loaf. Place the shaped dough into the greased loaf pan.
- Cover the pan with a kitchen towel and let the bread rise again for about 30-45 minutes, or until it has risen above the rim of the pan.
- Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
You can add seeds, herbs, or cheese to the dough for extra flavor.
This bread can be stored at room temperature for a few days or wrapped and frozen for later use.
For best slicing, allow the bread to cool completely before cutting into it.