Sourdough Discard Sandwich Bread

Add the flour, sourdough discard, and salt. With the mixer on low speed, slowly pour in the melted butter. Mix until a rough dough forms. It should wrap around the dough hook and pull away from the sides of the bowl.

Transfer the dough to a smooth work surface. Knead for 4-5 minutes until a soft, smooth dough forms. If the dough seems sticky or stiff, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.

Place the dough in a large oiled bowl and cover with plastic wrap or a clean kitchen towel. Let rise for 1 ½-2 hours until doubled in size.

Grease a 9x5-inch loaf pan. Set aside.

Place the dough on a lightly floured work surface. Use a rolling pin to roll the dough into a 9x18-inch rectangle. It's important that this is only as wide as the width of your loaf pan (9 inches wide for a 9x5-inch loaf pan).

From the short side of the rectangle, roll the dough into a log. Think about this like rolling a burrito. Not too tight, not too loose, and the same thickness all the way across (not bigger on one side, etc.). Transfer the dough log into your prepared baking pan, seam-side down.

Loosely cover the pan with a greased piece of plastic wrap or a kitchen towel. Let rise about 1 hour, until the dough has risen 1 inch above the edge of the pan.

Preheat the oven to 350℉. Bake the loaf for 40-45 minutes until golden brown and the internal temperature of the loaf reaches 190℉.

Let the loaf cool in the pan for about 10 minutes, then transfer to a cooling rack to cool fully (about an hour) before slicing.