Sourdough Discard Sandwich Bread.

Preparation Time: 15 minutes Resting Time: 2 hours Baking Time: 40 minutes Total Time: 2 hours 55 minutes Recipe Intensity: Moderate

Ingredients:

• 1 cup sourdough discard (unfed)
• 1 1/2 cups lukewarm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar or honey
• 3 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons olive oil or melted butter
• Additional flour for dusting

Instructions:

1. In a large mixing bowl, combine the sourdough discard and lukewarm water. Stir well to mix.
2. Add the active dry yeast and sugar (or honey) to the bowl. Mix gently and let it sit for about 5-10 minutes until the yeast becomes foamy and activated.
3. Gradually add the all-purpose flour to the bowl, stirring continuously with a wooden spoon or dough whisk until a shaggy dough forms.
4. Sprinkle the salt over the dough and continue to mix until well combined.
5. Drizzle the olive oil (or melted butter) over the dough and knead it in the bowl for about 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.
6. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for about 1.5 to 2 hours, or until it doubles in size.
7. Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
8. Once the dough has doubled in size, gently deflate it by pressing down on it with your fist. Transfer the dough to a lightly floured surface.
9. Shape the dough into a loaf by folding the edges towards the center and rolling it into a log shape. Place the shaped dough into the prepared loaf pan.
10. Cover the loaf pan with a clean kitchen towel and let the dough rise for another 30 minutes to 1 hour, or until it rises slightly above the rim of the pan.
11. Optional: You can slash the top of the risen dough with a sharp knife or razor blade to create decorative patterns.
12. Bake the sourdough discard sandwich bread in the preheated oven for about 35-40 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
13. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
14. Once cooled, slice the sourdough discard sandwich bread and enjoy it for sandwiches, toast, or as a side with soups and salads.

Note: This recipe is a great way to use up sourdough discard and create a delicious homemade sandwich bread with a tangy flavor. You can customize the bread by adding seeds, herbs, or spices to the dough before baking. Store the bread in an airtight container or bread bag at room temperature for up to 3-4 days or freeze slices for longer storage.