Introduction

This bread machine sourdough bread recipe is a wonderful way to enjoy tangy, homemade sourdough without the long, active baking process. Using sourdough discard makes it easy and waste-free, yielding a soft, flavorful loaf perfect for sandwiches or toast.

The image shows a thick slice of white bread placed on a white cloth on top of a round wooden board set on a white marbled surface. A golden butter knife with softened butter on its tip rests diagonally across the slice. Behind the main slice, there are two more slices of white bread lying flat, and in the foreground, a loaf of white bread with a soft, crinkled crust is partially visible. The light in the image highlights the soft texture of the bread and the creamy butter. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sourdough discard, stirred down (270g)
¾ cup warm water (170g)
2 tablespoons vegetable oil (25g)
1 ½ teaspoon granulated sugar (6g)
1 ½ teaspoon coarse kosher salt (8g)
3 cups bread flour (400g)
1½ teaspoon instant or bread machine yeast (6g)

Instructions

Step 1: Combine the liquid ingredients — sourdough discard, warm water, vegetable oil, sugar, and salt — in the bread machine’s baking pan.
Step 2: Layer the dry ingredients by adding the bread flour first, then sprinkle the yeast on top of the flour, ensuring it does not touch the liquid.
Step 3: Insert the baking pan into your bread machine. Select the Basic setting with Light Crust and 2 lb Loaf options if available, or simply use the Basic or White bread setting on your machine.
Step 4: Once the bread cycle finishes, remove the pan promptly to prevent the machine from switching to keep-warm mode, which can dry out the bread.
Step 5: Turn the baked loaf out onto a wire rack and brush the top with softened butter. Let the bread cool completely before slicing.

If you prefer to finish baking in the oven:

Step 6: After combining the ingredients as above, select the dough setting on your bread machine and let it complete the cycle.
Step 7: Place the dough on a lightly floured surface and shape it into a boule or loaf. Transfer it to a greased baking dish.
Step 8: Cover the dough with a clean kitchen towel and allow it to rise for 45–60 minutes until nearly doubled in size. Preheat your oven to 350°F during the last part of the rise.
Step 9: Bake the loaf at 350°F for about 40 minutes, or until the crust is golden brown. Check doneness with an instant-read thermometer; it should read 195–200°F internally.
Step 10: Remove the loaf from the oven, turn it out onto a wire rack, and brush the top with softened butter. Cool completely before slicing.

Tips & Variations

Use bread flour for better gluten development and a chewier texture, but all-purpose flour can be substituted in a pinch.
For a richer flavor, replace vegetable oil with olive oil or melted butter.
Add herbs like rosemary or thyme to the dough for a savory twist.
If your bread machine doesn’t have a light crust option, reduce baking time slightly to avoid over-browning.
Letting the bread cool fully before cutting helps maintain a better crumb and shape.

Storage

Store leftover sourdough bread in an airtight container or resealable plastic bag at room temperature for up to three days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to three months. To refresh, thaw at room temperature and reheat in a 350°F oven for 10–15 minutes if desired.

How to Serve

The image shows five slices of soft white sandwich bread arranged on a white marbled surface. One slice is placed on a piece of light-colored cloth on top of a round wooden board. On this slice, there is a gold butter knife with a small amount of butter spread on its tip, resting diagonally. The other four slices are loosely fanned out around the board, showing their fluffy light texture with small air holes. The bread crusts are light brown, and one half of a loaf of the same bread is visible at the bottom, showing a soft, slightly wrinkled top crust. The overall setting is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can substitute active starter for discard, but reduce the water slightly since active starter contains more moisture. This will help maintain the right dough consistency.

My bread is too dense. What can I do?

Dense bread can result from insufficient yeast or under-proofing. Make sure to measure yeast accurately and allow the dough to rise fully. Also, avoid adding too much flour, which can make the dough heavy.