Farmhouse on Boone’s Sourdough Discard Sandwich Bread Recipe

Ingredients:

• 1 cup sourdough discard (no need to feed it beforehand)
• 3/4 cup warm water (about 100°F/37°C)
• 2 tbsp honey or sugar
• 2 1/2 tsp active dry yeast
• 2 tbsp olive oil (or melted butter)
• 2 cups bread flour (more as needed)
• 1 1/2 tsp salt

Instructions:

1. Activate the Yeast:

   • In a large mixing bowl, combine the warm water, honey (or sugar), and active dry yeast. Stir and let it sit for about 5–10 minutes, or until the yeast becomes bubbly and frothy.

2. Mix the Dough:

   • Once the yeast is activated, add the sourdough discard, olive oil (or melted butter), bread flour, and salt to the bowl. Mix everything together to form a rough dough.

3. Knead the Dough:

   • Turn the dough out onto a floured surface and knead for about 8–10 minutes, or until it becomes smooth and elastic. Add more flour if the dough is too sticky, but be careful not to add too much—aim for a slightly tacky dough.

4. First Rise:

   • Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1 to 1.5 hours, or until it has doubled in size.

5. Shape the Dough:

   • After the first rise, punch down the dough to release the air. Turn it out onto a floured surface and gently shape it into a loaf by folding the sides in and rolling it tightly.

6. Second Rise:

   • Place the shaped dough into a greased 9×5-inch loaf pan. Cover it again with a damp cloth and let it rise for about 45 minutes to 1 hour, or until it has risen just above the rim of the pan.

7. Preheat the Oven:

   • While the dough is rising, preheat your oven to 375°F (190°C).

8. Bake the Bread:

   • Once the dough has risen, place the loaf pan in the preheated oven and bake for about 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

9. Cool the Bread:

   • Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, remove the bread from the pan and let it cool completely on a wire rack before slicing.

Optional:

• Brush the top with butter right after baking to give it a soft, glossy finish.