Quick Sourdough Bread with Discard
- 1 1/2 Cups Warm Milk (110 to 115 degrees)
- 2 1/2 Teaspoons Instant Yeast
- 1 Cup Sourdough Starter
- 1/4 Cup Canola Oil
- 1 Teaspoon Salt
- 1 Tablespoon Sugar
- 1/2 Teaspoon Baking Soda
- 4 1/2 Cups Bread Flour Plus Additional for Handling
- 2 Tablespoons Canola Oil For Brushing Tops of Loaves
- Pour the warmed milk into the bowl of a stand mixer. Sprinkle yeast over the milk.
- Add the sourdough starter, oil, sugar, baking soda and half of the flour. Mix to combine.
- Add salt and the rest of the flour. Attach dough hook and knead the dough for 4 to 5 minutes. The dough should be slightly tacky to the touch.
- If the dough is too wet, add additional flour 1 tablespoon at a time, but be careful not to add too much flour.
- Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until doubled in size.
- Once doubled, punch down dough and divide into two loaves. Place them in greased loaf pans, cover and let rise again for another 20 minutes.
- Preheat the oven to 400 degrees. Brush the tops of the loaves lightly with oil.
- Bake loaves for 25 to 30 minutes. The top should be golden brown and the loaves should sound hollow when tapped. If using a thermometer, bread is done at 190 degrees.
- Cool the loaves for 10 minutes in the pans and then remove to a wire rack to cool completely. Store in an airtight container.
2022 Adapted Recipe – Calla Ferre – Adapted from Tastes of Lizzy T.