Sourdough Discard French Bread

Let the heavenly aroma of freshly baked bread permeate your kitchen. Adding sourdough discard (unfed starter) will give your bread an added complexity of flavor.

Recipe Ingredients:

1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1/4 cup warm water
4 1/2 cups all-purpose or bread flour
2 tablespoons granulated sugar
2 teaspoons salt
1 cup warm water
1/2 cup milk
1/4 cup sourdough discard
2 tablespoons vegetable oil

Cooking Directions:

1. In a small bowl dissolve yeast in 1/4 cup warm water (105°F to 115°F | 40°C to 45°C); set aside.
2. Sift together flour, sugar and salt in a large bowl and add 1 cup warm water (105°F to 115°F | 40°C to 45°C), milk, oil and sourdough starter. Stir in yeast and mix until dough forms. Knead lightly on floured surface and return to bowl. Cover with a clean dish towel and let rise until doubled in size, about 1 hour. Turn out onto a floured surface and divide the dough in half. Shape into oblongs and place on a greased baking sheet and let rise until doubled again, about 1 hour.
3. Preheat oven to 400°F (205°C).
4. Just before baking, make diagonal cuts on top of loaves with a sharp knife and brush lightly with water (for a crisp crust).
5. Bake for 25 minutes, or until golden and bottom sounds hollow when tapped.

Makes 2 loaves.