Chocolate Chip Sourdough Bread

admin3 weeks ago

0 8 1 minute read

Cook Time:1

Servings: 12 slices

- Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a 9″ x 5″ loaf pan with parchment paper.
- In a large bowl, whisk together 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon (5 g) salt.
- In a medium bowl, whisk together 1 cup (200 g) granulated sugar, ½ cup (120 g) avocado oil, 1 tablespoon vanilla extract, ½ cup (125 g) sourdough discard, ¾ cup (185 g) sour cream, ¼ cup (60 g) milk, and 2 large eggs.
- Pour the wet ingredients into the dry ingredients and mix together until smooth. Do not over mix. Using a spatula, fold in 1 ½ cups (355 g) semi-sweet chocolate chips until they are evenly distributed in the batter.

Pour the batter into the loaf pan and lower the oven temperature to 350°F (176°C) and bake the loaf for 45-60 minutes. Check for doneness with a toothpick around 45 minutes. If the top is browning too quickly, tint with aluminum foil and continue baking until a toothpick comes out clean.
Remove the loaf from the oven and allow it to cool completely in the loaf pan before slicing.

HOW TO STORE

- Room temp: Store the chocolate chip sourdough bread in an airtight container at room temperature for up to 5 days.

- Refrigerate: Store in the fridge in an airtight container for up to a week.

Freeze: Wrap the slices individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. They will stay fresh for up to 3 months in the freezer.