Sourdough discard loaf bread.

‎@FarmhouseonBoone
Preheat oven to 375°
Ingredients:
1 cup warm water (236 grams)
1 tablespoon honey (21 grams)
3 teaspoons active dry yeast (9 grams)
4 tablespoons butter softened (57 grams)
4 cups all-purpose flour (560 grams)
1/2 tablespoon salt (8 grams)
1 cup sourdough discard (not feed starter) (285 grams)
Instructions:
1. Whisk together warm water, honey, and yeast. Allow to sit at room temperature for 5 minutes. The mixture should be nice and bubbly.
2. To the bowl of a stand mixer with dough hook attachment, add the water yeast mixture, butter, flour, salt, and sourdough discard.
3. Knead on low speed until dough is smooth and elastic about 10 minutes or so. This can also be done by kneading by hand. it shouldn't stick to the sides of the bowl.
4. To check to make sure the gluten has developed enough so the bread is nice and fluffy, it should pass the window pane test. To do that test, grab a small ball of dough and stretch it into a square. It should stretch thin enough to see through it without breaking.
5. Place the dough in a greased bowl with a lid, plastic wrap, or towel.
6. Let the dough rise (also known of a bulk rise) for 1 to 2 hours or until it has doubled in size in a warm place like on top of a stove, on top of the refrigerator, I put mine on top of the dehydrator.
7. Grease a bread pan or use parchment paper.
8. Roll the dough flat into a rectangle and then roll it up. Pinch the ends to the rest of the loaf.
9. Add the shaped bread into the loaf pan seam down for another 30 minutes to an hour at room temperature or until doubled. Cover with a towel.
10. You can do an egg wash if you would like.
11. Bake the loaf at 375° for 45 minutes or until golden brown.
12. Allow to cool completely before slicing or storing.
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