Creamy Sourdough Wonder Bread
Creamy Sourdough Wonder Bread
Wonder Bread just got an upgrade! Enter: Sourdough discard. What makes this recipe even better? The stand mixer does all the work. This loaf bakes up creamy and fluffy as a cloud, stays unbelievably soft for days, and every slice melts in your mouth with the most buttery, rich homemade flavor.
The real game changer: the secret ingredient hiding in the dough…something I've never seen in a bread recipe before, and it completely transforms the texture.
Before you know it, one slice turns into three, and suddenly everyone in the house is hovering around the cutting board waiting for another warm buttery slice.
Save this recipe and make it this week for your family! This is my family's favorite sandwich bread and I know it'll be yours as well!
Enjoy!
Ingredients
- 260 g warm water
- 1 Tbsp + 3/4 tsp commercial yeast
- 200 g discard
- 650 g all-purpose flour
- 65 g corn starch
- 30 g buttermilk powder
- 2 Tbsp salted butter melted (30g)
- 36 g whole milk
- 10 g coarse kosher salt
- 100 g honey
- 26 g olive oil
Instructions
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Mix the water and yeast in a jar, let it bloom for 5 minutes.
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In a separate bowl, whisk together your dry ingredients.
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In a stand mixer bowl, whisk together all wet ingredients on speed 0.5 until combined, including sourdough starter/discard and the yeast water.
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Dump in the dry ingredients. Mix on speed 2 for about 6 minutes. You want to give it time to knead the dough. The dough shouldn’t be sticking to the sides of the bowl once it’s done kneading.
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Oil a container and coat the outside of the dough with it. Cover the dough and let it double in size. (1.5-2 hours)
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Once doubled, divide dough into 2. (Roughly 745g each)
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Roll out your dough with a rolling pin. Do not skip this step. You want to roll out all the air bubbles that formed when it was rising. This lowers air pockets in your baked bread. Sandwich loaves don’t like big bubbles. Roll the dough out into about an 8×15 rectangle.
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Start with the 8” side and roll it up just like you would roll cinnamon rolls but don’t roll it super tight. Loosely roll it up.
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Drop it into a greased loaf pan. I use a 9×5 but a smaller 8.5×4 would work as well! Let it rise 1” above the bread pan. (1.5-2 hours)
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Preheat the oven to 350. Bake at 350 for 20 minutes covered with another bread tin. Then bake an additional 15-18 minutes uncovered. (You don’t have to cover it. It won’t burn but the crust will be a deeper golden when finished baking)
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Internal temp should be 205 when you pull it from the oven.
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Let the bread sit for 5 minutes before dumping the loaves out onto a cooling rack. (This prevents the grate from the cooling rack from stamping the bottom of a hot loaf with ugly wire lines)
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Let the loaves completely cool. (If you cut into hot bread it will get gummy and no one likes a gummy loaf! Let’s keep it fluffy!)
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I store my loaves pre-cut in a cake stand. They last for a week.
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Note: If you know that you’re not going to eat an entire loaf in a week, slice your loaves, put a piece of parchment between each slice and freeze them in your freezer so you can pull out bread by the slice. ✨
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I absolutely love hearing from y’all when you try one of my recipes—it truly makes my day! Your reviews and photos of those beautiful loaves are the reason I keep sharing. Please keep me posted on how everything turns out… I’m cheering you on every step of the way! Also, feel free to message me if you have any questions about this recipe.
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Love y’all! xoxo 💛