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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

*** Sourdough Discard Sandwich Bread Recipe

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This recipe for *** Sourdough Discard Sandwich Bread is from Maxine's Add-Ons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. warm water (100º-110º) (240 grams)
2 1/4 t. active dry yeast (7 grams)
1/2 c. sourdough discard (140 grams)
2 T. honey (42 grams)
2 T. butter, at room temperature (28 grams)
3 c. flour (360 grams)
1 t. kosher salt (3 grams)
Directions:
Directions:
Place warm water, yeast and honey in the bowl of a stand mixer, mix well and allow to bloom for 5 minutes.
Add sourdough discard and mix well before adding flour, butter and salt.
Mix on low with dough hook for about 1 minute and then increase speed to medium low and continue mixing for 7-10 minutes until a smooth dough forms. If the dough looks very sticky during this, add more flour 1 T. at a time until the dough pulls away from the sides and bottom of the bowl.
Cover dough and allow to rise until doubled in size (I do this in the proofer), this takes about 1 hour in a warm place.
Generously butter a 9x5 loaf pan and set aside.
After dough doubles in size, transfer dough to a floured surface and press into a oval/rectangle about the same width as the loaf pan. Roll dough up tightly and place in prepared baking pan. Press down on it gently but firmly to distribute it into the pan. Cover and let rise for about an hour (I do this in proofer) or until the dough has risen an inch above the top of the baking pan.
Preheat oven to 375º while the dough rises.
Bake dough in center of oven for 35-40 minutes or until the loaf registers done (190º-200º) or sounds hollow when tapped. Tent loaf with foil if browning too fast.
Remove from oven and let rest for 5 minutes in pan before transferring to a wire rack to cool completely.
Personal Notes:
Personal Notes:
Excellent bread. By using yeast you are able to bake same day, but still have a sourdough flavor.

 

 

 

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