Basic Sourdough Discard Sandwich Bread
This basic sourdough discard bread recipe makes great, "everyday" white bread for sandwiches.
1 1/4 cups water
1/2 cup hot milk
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1/4 cup sourdough discard (unfed starter)
4 1/2 cups all-purpose or bread flour
2 teaspoons kosher or sea salt
- Add the ingredients to bread machine pan in the order listed, or according to your bread machine manufacturer's directions.
- Select Basic White cycle, and if your machine requires, select the weight and desired color of crust; then press the Start button.
- When done, immediately remove bread from pan and cool completely on a wire rack before slicing.
Makes 1 (3-pound) loaf.
Tip: For a more uniform sandwich loaf, use the dough cycle of your bread machine. When the dough cycle is done, remove dough to a lightly floured surface and knead dough a few times to remove any air bubbles, then form into a loaf and place, seam-side-down, in a greased, 3-pound bread pan, cover and allow to rise in a warm spot until doubled in size. Score the top across the middle with a razor or very sharp knife and bake at 375°F (190°C) for 25 to 30 minutes, or until golden and loaf sounds hollow when tapped.