Easy Sandwich Bread with Sourdough Discard

I grew up with fresh, homemade bread weekly. This recipe is adapted from my grandmother’s recipe. She taught all her children and grandchildren how to make bread at a young age, and I’m grateful for the opportunity to pass this skill to the next generation.

The sourdough discard in the recipe is optional, but I love the added flavor, texture, and health benefits it gives to the bread.

Ingredients:

2 cups warm water

2 tbsp active dry yeast

4 tbsp honey, divided

3/4 cup - 1 cup sourdough discard (optional)

1 tbsp sea salt

3 tbsp olive oil or melted butter

6-8 cups all-purpose flour

In the bowl of a stand mixer, combine the warm water, 2 tbsp honey, and yeast and let sit for about 5 minutes, or until the yeast gets bubbly and foamy.

Add the sourdough discard (optional), sea salt, olive oil/melted butter, and the additional 2 tbsp honey and, using the dough hook attachment, mix to combine.

Add the flour, starting with 6 cups and mix with the dough hook. If you added sourdough discard you will likely need to add 7-8 cups of flour. You’ll know you’ve added enough flour when the dough pulls away from the sides of the bowl and does not stick to your fingers when you poke it.

Cover the bowl with a towel and let it rise in a warm spot until it has doubled in size, about an hour. I like to proof my dough in the oven with the oven light on.

Once it has doubled in size, punch the dough down and turn it out onto a lightly floured surface. Lightly coat two loaf pans with olive oil. Divide into two equal portions and roll into a loaf shape. I do this by flattening the dough into a rectangle about the width of my loaf pan, roll it up like a cinnamon roll, then seal the sides and place into the loaf pan.

Cover the loaves with a towel and leave in a warm spot to rise for about 45 minutes, or until the dough has risen to the top of the loaf pan.

Preheat the oven to 350F. Once the loaves have properly risen, bake them in the preheated oven for 30-35 minutes.

Let cool for about 10 minutes then enjoy!

The best way to store fresh bread is to slice it, place it in a freezer safe bag, and keep in the freezer until use. When you want bread, take out a slice or two and toast it in the toaster or oven and it will taste as fresh as when you first baked it!