1 tablespoon (9g) instant yeast (or active dry yeast)
1/2 cup (120ml) warm milk (optional, you can use water instead)
Instructions:
Activate the yeast: In a small bowl, mix the warm water with the sugar and instant yeast. Let it sit for about 5-10 minutes until it’s frothy.
Combine the ingredients: In a large bowl, combine the sourdough discard, melted butter, and salt. Pour in the activated yeast mixture (with the frothy water) and the warm milk if you’re using it.
Add the flour: Slowly add the flour to the mixture, 1/2 cup at a time, mixing it in until a dough forms. You may need to knead it for a few minutes to ensure it’s smooth and elastic.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until it’s smooth and elastic.
Let it rise: Place the dough into a greased bowl, cover with a clean kitchen towel, and let it rise for 1-1.5 hours, or until doubled in size.
Shape the dough: After the dough has risen, punch it down gently and divide it into two equal portions. Shape each portion into a loaf by rolling it into a tight log shape and placing it into greased loaf pans.
Second rise: Cover the pans with a towel and allow the loaves to rise for about 30-60 minutes, until they’ve puffed up and are near the top of the pan.
Bake the bread: Preheat your oven to 375°F (190°C). Bake the loaves for 30-35 minutes, or until they’re golden brown on top and sound hollow when tapped on the bottom.
Cool and slice: Let the bread cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, slice the bread and enjoy!
