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4.8 from 825 votes

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. 

Prep Time
20 mins
Cook Time
20 mins
Rise Time
50 mins
Total Time
1 hr 40 mins
Servings: 20
Calories: 156 kcal
Course: Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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. 
  4. 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.
  5. 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.
  6. Preheat the oven to 400ºF.
  7. 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.
  8. Bake the bread loaves for 25-30 minutes. The top should be golden brown and the loaves should sound hollow when you tap it.
  9. 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

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

% 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.