Sourdough Discard Sandwich Bread
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4.8
825 reviews
Excellent
Sourdough Discard Sandwich Bread
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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.
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Ingredients
For the bread:
- 1 1/2 cups warmed milk (110-115 degrees Fahrenheit)
- 2 1/2 teaspoons instant yeast (I love Red Star Platinum)
- 1 cup sourdough starter (discard works great in this recipe)
- 1/4 cup canola oil
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 4 1/2 cups bread flour (plus an additional 1/2 cup for handling the dough)
For the bread wash:
- 2 tablespoons canola oil OR
- 1 large egg
- 1 tablespoon water
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Instructions
- Pour the warmed milk into the bowl of a stand mixer*. Sprinkle the yeast over the milk. 1 1/2 cups warmed milk, 2 1/2 teaspoons instant yeast
- 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 Information
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Calories
156kcal
(8%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Cholesterol
1mg
(0%)
Sodium
153mg
(6%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
30IU
(1%)
Calcium
25mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 153mg | 6% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
825 reviews
Excellent
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