Ingredients
Scale
- 1 cup sourdough discard
- 1 ½ cups warm water
- 4 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 2 ½ tsp active dry yeast
Instructions
- Mix the sourdough discard, warm water, and sugar in a large bowl. Stir until well combined, then sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until foamy.
- Add the olive oil, salt, and flour to the bowl. Mix until the dough starts to come together, then knead on a floured surface for about 10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Punch down the dough, shape it into a loaf, and place it in a greased bread pan. Cover and let rise for another 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes until golden brown and sounds hollow when tapped. Optionally, brush the top with melted butter after baking.
Notes
- For storage, let the bread cool completely before wrapping it in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days or frozen for longer storage.
- This bread is versatile and can be used for classic sandwiches, toast, French toast, or grilled cheese!
- You can experiment with different types of flour like whole wheat or bread flour for unique flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 120 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
