Sourdough Discard Sandwich Bread
Soft, chewy sourdough discard sandwich bread with a beautiful golden brown crust. This easy homemade bread recipe makes two loaves and is the perfect white sandwich bread.
Servings: 20
Calories: 156kcal
Ingredients
For the bread:
- 1 1/2 cups warmed milk (110-115 degrees Fahrenheit) 12 ounces
- 2 1/2 teaspoons instant yeast (I love Red Star Platinum) 7 grams
- 1 cup sourdough starter (discard works great in this recipe) 250 grams
- 1/4 cup canola oil 2 ounces
- 1 teaspoon salt 6 grams
- 1 tablespoon granulated sugar 12 grams
- 1/2 teaspoon baking soda 3 grams
- 4 1/2 cups bread flour (plus an additional 1/2 cup for handling the dough) 585 grams
For the bread wash:
- 2 tablespoons canola oil OR
- 1 large egg
- 1 tablespoon water
Instructions
- Pour the warmed milk into the bowl of a stand mixer*. Sprinkle the yeast over the milk. 1 1/2 cups warmed milk, 1 cup sourdough starter
- Add the sourdough starter, canola oil, salt, sugar, baking soda and flour. 1 cup sourdough starter, 1/4 cup canola oil, 1 teaspoon salt, 1 tablespoon granulated sugar, 1/2 teaspoon baking soda, 4 1/2 cups bread flour
- Using the dough hook attachment, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
- Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl with a tea towel and allow the dough to do its first rise in a warm place for 30 minutes or until double.
- Divide and shape the dough into two loaves and place them seam side down in greased 8×4 or 9×5 loaf pans. You can also line the pans with parchment paper for easy removal. Cover the loaf pans and allow the dough to rise for another 20 minutes.
- Preheat the oven to 400ºF.
- Uncover the bread pans. To get a lovely golden brown color, whisk together an egg and one tablespoon of water. Brush this on top of the loaf before baking. OR you can also brush a tablespoon of oil on top of the loaf of bread once the bread loaves have risen. 2 tablespoons canola oil OR 1 large egg, 1 tablespoon waterBoth will give you a brown top, but the egg wash makes a shiny top.
- Bake the bread loaves for 25-30 minutes. The top should be golden brown and the loaves should sound hollow when you tap it.
- Allow the loaves to cool 10 minutes in the pans, then move them to a wire cooling rack to cool completely. Store in an airtight container.
Notes
*If you don't have a stand mixer, just mix the ingredients in a large mixing bowl and then knead by hand for 5 minutes.
**We call this a "lazy" sourdough bread. If you are looking for an artisan sourdough bread, this is not it. Those type of loaves have to rise overnight. This recipe is for when you want a quick loaf of bread, which is why it still uses yeast.**
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making two loaves, each being cut into 10 pieces. 1 serving is 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 156kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Calcium: 25mg | Iron: 1.3mg