Same day sourdough discard sandwich bread — EASY! Recipe: •1 cup water, 236 grams •1 tablespoon honey, 21 grams •3 teaspoons active dry yeast, 9 grams •4 tablespons butter, softened (57 grams) •4 cups all purpose flour, 560 grams •1/2 tablespoon salt, 8 grams •1 cup sourdough discard, 285 grams Directions: •Whisk together warm water, honey, and yeast. Allow it to sit (bloom) at room temperature for about 5 minutes. The mixture should get nice and bubbly. •To a bowl of a stand mixer with dough hook attachment, add water yeast mixture, butter, flour, salt, and sourdough discard. (You can mix and knead by hand, but be ready for an arm workout! 💪🏻) •Knead on low speed until dough is smooth and elastic- about 10 minutes or so. It may take longer. It shouldn't stick to the sides of the bowl. •To check to make sure the gluten has developed enough so the bread is nice and fluffy, it should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking. •Place the dough in a greased bowl with a lid, plastic wrap, or towel. •Let the dough rise for about 1-2 hours (or until it about doubles in size) in a warm place like on top of a stove or on top of the refrigerator. •Grease a bread pan or add parchment paper. I use butter. •Roll the dough flat (this releases any bubbles in the dough) into a rectangle and roll it up. Pinch the ends to the rest of the loaf. •Add the shaped bread dough to the parchment lined or buttered loaf pans seam side down. •Second rise for 30 minutes to an hour at room temperature, or until doubled. Covered with a towel. •Bake the sandwich loaf at 375°F for about 45 minutes, or until a lovely golden brown color on top. •Place on cooling rack and brush with butter (this provides a soft crust with a little extra yumminess!). •Slice when cool, and enjoy!
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