Sourdough Discard Honey Sandwich Bread
- 1 cup Sourdough discard - room temperature
- 1 cup warm water
- 2 1/4 tsp active yeast
- 3 tbs Honey for yeast mixture
- 3 tbs butter- softened
- 2 cups bread flour
- 1 cup all purpose flour
- 1 1/2 tsp salt
- 1/2 cup Honey
- In the bowl of a stand mixer, combine warm water, honey, and instant yeast. Let it sit for 5–10 minutes until bubbly.
- Add the sourdough discard, butter, and salt and 1/2 cup honey.
- Slowly add the bread flour and purpose flour, mixing on low speed using the dough hook attachment. Continue mixing until a shaggy dough forms and the sides of the bowl begin to clear.
- Knead on low speed for 5–6 minutes until the dough becomes smooth and elastic.
- Transfer the dough to a large mixing bowl lightly coated with oil. Cover with plastic wrap or a tea towel, and let the dough rise in a warm place for the first rise, about 60–90 minutes, or until the dough doubles in size.
- Once risen, gently punch down the bread dough and transfer it to a floured work surface. Shape it into a rectangle, then roll it tightly into a loaf shape, tucking the ends underneath.
- Place the shaped dough into a greased loaf pan. Cover again with plastic wrap or a tea towel for the second rise, letting the bread rise until the top of the dough has domed slightly above the top of the loaf pan.
- Preheat the oven to 375°F. Bake for 30–35 minutes, or until the top of the loaf is golden brown and sounds hollow when tapped.
- Remove the bread from the pan and cool on a cooling rack before slicing.
For best results, allow the loaf to cool completely before cutting—it’s hard to wait, but worth it for that soft crust and perfect slice!