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sourdough discard cheese bread

Sourdough Discard Cheese Bread

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Bread
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 9x5-inch loaf pan
  • 1 pastry brush (optional, for buttering)
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 box grater
  • 1 Wire rack

Ingredients
  

  • 240 gram sourdough discard unfed 100% hydration
  • 120 gram milk room temperature
  • 60 gram unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 8 gram fine sea salt
  • 10 gram granulated sugar
  • 260 gram all-purpose flour leveled
  • 6 gram baking powder
  • 2 gram baking soda
  • 150 gram cheddar cheese shredded
  • 30 gram parmesan cheese finely grated
  • 5 gram garlic powder
  • 2 gram smoked paprika optional
  • 10 gram chopped fresh chives or green onions optional
  • 15 gram unsalted butter melted for brushing top optional

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
  • In a large mixing bowl, whisk together the sourdough discard, milk, melted butter, and egg until smooth.
  • Add the salt and sugar to the wet mixture and whisk to fully dissolve.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, garlic powder, and smoked paprika.
  • Add the shredded cheddar, grated parmesan, and chopped chives to the dry ingredients and toss to coat the cheese in flour.
  • Gently fold the dry mixture into the wet mixture using a spatula or wooden spoon until just combined and no dry patches of flour remain.
  • Transfer the thick batter to the prepared loaf pan and smooth the top with the back of a spoon or spatula.
  • Let the batter rest in the pan at room temperature for about 30 minutes to relax the gluten and hydrate the flour.
  • Place the loaf pan in the preheated oven and bake for 25–30 minutes, or until the top is deeply golden and a skewer inserted in the center comes out clean or with a few moist crumbs.
  • If desired, brush the hot top of the loaf with melted butter immediately after baking for a softer, flavorful crust.
  • Cool the bread in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool for at least 50 minutes before slicing.

Notes

For best results, use discard that is not overly acidic (fed within the last week and stored in the fridge) to keep the flavor pleasantly tangy rather than sour; coat the cheese thoroughly in the dry ingredients to prevent it from sinking, avoid overmixing the batter to keep the crumb tender, and rotate the pan during baking if your oven has hot spots. This bread is best fully cooled before slicing to prevent gumminess, reheats well in a toaster or low oven, and can be varied easily by swapping cheeses, adding cooked bacon or jalapeños, or sprinkling extra cheese on top for a crustier finish.
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