Sourdough English Muffin Bread - Easy Sourdough Discard Recipe
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This easy, soft, chewy English muffin bread is made using sourdough discard—no kneading, no complicated steps, just an easy and delicious loaf that’s perfect for toasting. Whether you're new to sourdough or just looking for a quick way to use up your discard, this recipe delivers that classic English muffin flavor and texture with minimal effort. This bread is light, full of nooks and crannies, and ready in just 1 1/2 hours thanks to a little help from instant yeast. It’s the perfect blend of sourdough tang and soft sandwich bread. Great for breakfast, brunch, or anytime you need a comforting slice of homemade bread. Toast it, butter it, love it—this one’s going to become a favorite!
Sourdough Discard English Muffin Toasting Bread
Ingredients:
3⁄4 c warm milk (180g)
1 Tbs sugar (12g)
2 1⁄4 tsp instant yeast (7g)
2 Tbs melted butter or oil (28g)
3⁄4 c sourdough starter or discard (180g)
2 – 2 1⁄2 c all-purpose flour (240 – 300g)
1 1⁄2 tsp salt (9g)
3⁄4 tsp baking powder (3g)
Cornmeal for dusting
Instructions:
Add all ingredients to a large mixing bowl or stand mixer and mix until a sticky
dough has formed, about 1-2 minutes. The consistency of your sourdough
discard will determine the texture of your batter or dough. If is very thick, it will
turn out more like a traditional bread dough that you can shape into a loaf, or
you can use 2 cups of flour, and it should turn out to be more like a batter like
mine. If yours is runnier, your batter will be too, and that is fine also! Sprinkle a
well-oiled loaf pan with cornmeal. Either pour and spread your batter into the
loaf pan, or shape into a loaf. Sprinkle top with cornmeal. Cover with wrap, and
let rise for 45 minutes or until it peaks over the edge of the loaf pan. Place into a
preheated 400-degree oven and bake for 22-25 minutes. Let cool a bit before
slicing. This bread is best toasted with butter and preserves, just like an English
muffin! I hope you enjoy it!