Sourdough Discard Sandwich Bread (Kid-Friendly)

Course: bread, lunch, sandwich bread

Cuisine: bread for school lunches, dairy free bread, easy sourdough discard recipe, homemade sandwich bread, kid friendly bread, same day sourdough, soft sandwich bread, sourdough discard, sourdough discard sandwich bread, uncrustables bread

Keyword: American

Prep Time: 10

Cook Time: 35

Rise time: 3

Total Time: 3 45

Servings: loaf

Soft, fluffy sourdough discard sandwich bread made with milk and butter for a mild, kid-friendly loaf. This is a same-day recipe that comes together in about four hours and is perfect for everyday lunches, sandwiches, and homemade Uncrustables.

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Equipment

Ingredients

120 g milk or water
42 g (3 tbsp) butter or neutral oil
7 g instant yeast about 2 teaspoons or one packet
60 g honey
50 g egg 1 large egg
120 g sourdough discard room temperature
10 g fine sea salt
400 g unbleached bread flour

Instructions

Heat the milk and butter
Heat the milk and butter together until the butter is just about melted and the mixture reaches 100–110°F. I do this by heating it in a glass measuring cup in the microwave for about 30 seconds, then checking the temperature with a digital thermometer.
If using water and oil, only heat the water, then add oil in after the water is warm.
Keeping the liquid at this temperature range helps ensure the yeast activates and jump-starts the bulk rise.
120 g milk, 42 g (3 tbsp) butter
Mix the dough
Pour the warm milk and butter mixture (or water and oil mixture) into the bowl of a stand mixer fitted with a dough hook. Add the yeast, then add the honey, egg, room-temperature sourdough discard, salt, and unbleached bread flour.
Mix on low speed for 5 minutes, until the dough comes together into a smooth, slightly stiff dough.
7 g instant yeast, 60 g honey, 50 g egg, 120 g sourdough discard, 10 g fine sea salt, 400 g unbleached bread flour
First rise
Transfer the dough to a lightly greased bowl. Cover and let rise in a warm spot for 1½ hours, or until doubled in size.
Shape the loaf
Turn the dough out onto a clean surface and gently press or roll it into a rectangle. Fold the right side into the middle, then fold the left side into the middle without overlapping. Starting from the bottom, roll the dough upward into a tight log. Place the dough seam-side down into a greased or parchment-lined 9 × 5-inch loaf pan.
Second rise
Cover and let proof for 1 to 1½ hours, until the dough is puffy and rising above the rim of the pan.
Bake
Preheat the oven to 350°F.
Bake for 35-40 minutes, until golden brown. Using a digital thermometer, check that the baked loaf reaches an internal temperature of 190–200°F for doneness.
Cool
Remove the loaf from the pan and transfer it to a cooling rack. Let cool completely before slicing.