Sourdough Sandwich Bread Loaf
Ingredients
- 100 g sourdough discard
- 250 g water
- 500 g bread flour or all-purpose flour bread flour makes a sturdier bread used for grilled cheese, ap makes it softer for peanut butter and jelly
- 10 g salt
- 20 g sugar
- 60 g butter room temp
- 7 g instant yeast
Instructions
- Combine discard, water, and flour into a shaggy dough. Rest for 30 minutes.
- Add salt, sugar, butter, and yeast. Knead for 5–6 minutes until smooth and elastic.
- Let the dough rise until doubled in size (about 1 hour). I used a proofing box at 80 degrees.
- Shape into a tight loaf and place in a buttered 8 1/2 x 4 1/2 loaf pan.
- Proof a second time until the dough is just above the pan rim (about 1 hour).
- Bake at 350°F for 35-45 minutes until golden brown and 190-195 internally.
- Remove from pan within 5 mins and cool before slicing.
Adapted from Pantry Mama
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