SOURDOUGH CHEESE BREAD
A very rich, gooey appetizer, but wonderful for football Sundays!
Provided by LISA FRIEND
Categories Appetizers and Snacks
Time 45m
Yield 35
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
- Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
- Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 11.9 g, Cholesterol 25.7 mg, Fat 9.3 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 5.7 g, Sodium 240.9 mg, Sugar 0.7 g
SOURDOUGH BREAD I
Sour dough bread that takes time to prepare, but worth the wait!!
Provided by Becky Richardson
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 20
Number Of Ingredients 6
Steps:
- Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
- The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 38.3 g, Cholesterol 0.1 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 178.1 mg, Sugar 5.4 g
THE BEST BEGINNER SOURDOUGH BREAD RECIPE
This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time.
Provided by Jill Winger
Number Of Ingredients 4
Steps:
- In a large bowl, combine the starter and water.
- Stir in the flour, and then add the salt.
- Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
- Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
- After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
- Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
- The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
- After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
- Cover and rise for 2-3 hours, or until doubled.
- Preheat the oven to 450°F.
- Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
- Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
- Place the lid on the pot and bake for 20 minutes.
- Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
- Move to a cooling rack and allow the loaf to cool completely before slicing it.
SOURDOUGH TWISTED CHEESE BREAD
Soft sourdough bread with twists of cheddar cheese and brushed with savoury herbs. This bread has the perfect texture for toasting, as a side with dinner or as a sandwich bread.
Provided by Deanna
Categories Breads
Time 3h45m
Number Of Ingredients 12
Steps:
- In a small saucepan, or large microwavable measuring cup, heat the milk and butter until the butter is melted and milk is warm. You are looking for about 115°F.
- Add the yeast and sugar and allow to sit for about 5 minutes until the yeast starts to get foamy, then add it to a large bowl along with the sourdough discard.
- Mix in the salt and flour. Stir until you have a shaggy dough. It should feel sticky without feeling wet. Depending on how hydrated your discard is you may need to add a tablespoon or two of additional flour.
- Turn the dough out onto a floured counter top and knead the dough for about 10 minutes. As you knead the dough you should notice that it becomes less sticky and starts to feel smooth and stretchy.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover and allow to rise 1-2 hours until approximately doubled.
- Turn the risen dough out onto a floured countertop or baking mat. Do not punch-down or knead the dough.
- Roll the dough out into a rectangle of about 10x12 inches then sprinkle the shredded cheese over the entire surface.
- Roll the dough from the long edge to form a log, just as if you were rolling dough for cinnamon rolls.
- With a sharp knife, cut the roll down the middle lengthwise so you end up with 2 long ropes. You should be able to see layers of dough and cheese.
- Twist the bread together beginning from the end furthest from you. Bring the right hand-side rope over top of the other, then repeat two more times. Pinch the ends together to help keep them from separating.
- Place the twisted bread into a lightly greased 9x5 loaf pan. The twisted dough will be a bit longer than the pan. Fit it in by compressing it slightly to fill the pan.
- Let rise for 30-45 minutes. It should rise to fill the pan.
- Pre-heat the oven to 350°F
- In a small bowl mix the melted butter, parsley, chives and garlic and pour over the top of the loaf.
- Place the pan on the centre rack of the oven and bake for 40-45 minutes until the top is lightly golden and sounds hollow when tapped.
- Remove the pan to a cooling rack for 10 minutes then tilt the loaf out of the pan. For best results allow to cool completely before slicing.
Nutrition Facts : Calories 291 kcal, Carbohydrate 29 g, Protein 10 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 42 mg, Sodium 583 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SOURDOUGH PARTY CHEESE BREAD
One of my favorite party breads to make for special occaisions. So much fun to pull the pieces off! Guests can't stop eating the warm bread, gooey cheese and onions! Pure heaven! An old recipe that I tweaked to my own taste. (Photo from Taste of Home)
Provided by Kelly Williams
Categories Other Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- 1. Cut the bread lengthwise and widthwise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, garlic, onions and poppy seeds; drizzle over the bread. Sprinkle lightly with pepper. Wrap in foil and place on a baking sheet. Bake at 350° for 15 minutes. Unwrap, and bake 10 minutes longer or until the cheese is melted. Looks so pretty when it fans out a little! Enjoy!!
TOP 10 SOURDOUGH BREAD RECIPES, PLUS RYE SOURDOUGH
A homemade rye sourdough bread recipe, made with active sourdough starter. Plus, 10 more tasty sourdough bread recipes for home bakers!
Provided by Amanda Paa
Categories Sourdough
Number Of Ingredients 7
Steps:
- Before beginning, it will be helpful to watch these SHORT VIDEOS to see me make this bread so you see that the dough will be stickier than normal, but it will come together - you just have to trust!
- Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
- Autolyse: let dough sit for one hour, covered and undisturbed.
- Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
- After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
- Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
- At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
- Then shape your dough, using this method as a guide.
- Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not quite double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
- Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
- Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
- Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
- Wait AT LEAST one hour to cool otherwise, the interior will be gummy.
SOURDOUGH CHEESE BREAD (BREAD MACHINE)
A delicious cheese bread with that sourdough tang we all love. Made in a bread machine. I used the French Bread setting on my machine to allow the sourdough yeast a little more time to "work".
Provided by Oldman437
Categories Bread Machine
Time 16m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients according to machine manufacturer's directions. Set on French bread, light crust setting, 1 ½ pound loaf setting. Press start. Let cool 1 hour on cake rack before slicing.
- 0.
Nutrition Facts : Calories 179.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 8.9, Sodium 402.9, Carbohydrate 30.9, Fiber 1.2, Sugar 2, Protein 6.2
EASY SOURDOUGH SANDWICH BREAD
A simple and easy recipe for homemade sourdough sandwich bread. Made with all purpose flour and just a touch of butter. I like to make the dough at night so we can have fresh bread in the morning. This loaf freezes well (whole or sliced). I recommend this loaf pan. Notes For best results, please weigh your ingredients instead of using measuring cups. Here's why: weight and volume measurements are not equal, only approximate! This is especially important regarding the sourdough starter. If your starter is very bubbly, 1/4 cup might only weigh 30 g which is too little for this recipe (you need 50 g). The dough will take forever to rise! Same goes for the flour... 4 cups might end up weighing way over 500 g depending on how tight the flour was packed into the cup. You'll end up with dry dough. I used Whole Foods 365 Everyday all purpose flour for this recipe. King Arthur and Trader Joe's ap flour will work as well. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.
Provided by Emilie Raffa
Categories Sourdough Bread
Time 12h50m
Number Of Ingredients 8
Steps:
- Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it's warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
JALAPEñO CHEDDAR SOURDOUGH BREAD
This homemade sourdough bread has cheddar cheese and sliced jalapeños folded into the dough that give it fabulous flavor! The loaf is a little spicy with pockets of melted cheese.
Provided by Amanda Paa
Categories Sourdough
Time 11h
Number Of Ingredients 7
Steps:
- In a large bowl, mix starter and water with a fork, until starter is dispersed.
- Add flours, mixing with a spatula first. Then with your hand until a shaggy dough is formed, just enough so that flour is not visible.
- Sprinkle salt on top of dough. Cover bowl with a damp cloth and let sit for 40 minutes to an hour.
- Now work the salt into the dough, as you perform your 1st set of stretch and folds. Then let rest for a half hour. Perform 2 more sets of stretch and folds, waiting the 30 minutes in between for each. In essence, you are doing a total of 3 sets of stretch and folds over the course of 1 1/2 hours.
- After you have completed your 3rd set stretch and folds, wait another 30 minutes.
- Now you will add the mix-ins. To do this, use a dough scraper to gently remove your dough from the bowl onto a lightly floured surface. Use your hands to gently stretch the dough out into a rectangle about 12 inches X 14 inches. Distribute the cubes of cheese and jalapeños over the inside of the dough, leaving about a 2 inch border. Gently pat the ingredients with your hands so that they stick to the dough.
- Using lightly floured hands, gently pull one long side of the dough out, and over 1/2 of the dough. Do the same with the other long side of the dough, so both meet in the middle. Now you'll have long cylinder like log. Gently roll the dough up so it is a round shape and put dough back into bowl. This step doesn't have to be perfect, it isn't the final shaping.
- Let the dough bulk ferment on your counter, covered with a damp cloth for about 5-6 hours if your house is around 72 degrees. It will take more time if it is cooler, or less time if it warmer.
- When your dough is about doubled in size (a little less is okay), has a glossy top and some bubbles peaking through the top, it is ready for shaping.
- Gently move the dough out of the bowl onto a floured work surface. Let the dough rest there for 10-15 minutes. Then, shape the dough. Once shaped, use a bench scraper to put the dough into a flour dusted, linen lined banneton (proofing basket), seam side of the dough facing up.
- Cover with a damp cloth, and let rise for a final time, on the counter. This will take about 2 hours, if your house is around 70 degrees. OR you can put it in the refrigerator in a garbage bag, and let the final rise happen overnight. The dough can be in the refrigerator for 8-10 hours at this stage. (If you do the final rise in the fridge, score and bake straight from the fridge. This makes it easier to score and hold its shape.)
- Preheat your oven with dutch oven inside of it, to 475 degrees F.
- Once your dough has gone through its final rise and has risen slightly and is puffy on top, you're ready to bake. You can test to see if your dough is ready by doing gently pressing a floured thumb into the dough. If it indents and gradually releases, but still holds a finger shape, you're ready. If it indents and the dough springs right back to the surface, it still needs time to rise. Let it ferment in half hour more increments, until ready.
- Wait until oven is preheated, then place parchment over the top of your dough and flip over, so that the seam side is now on the parchment paper and you are able to score the top of the dough. Score the dough with a bread lame, making sure to go at least 1/2 inch deep in a few spots so that dough can release gases. Otherwise your bread will not rise.
- Place dough on parchment paper into dutch oven, and put cover on it. Bake for 20 minutes, covered at 450 degrees F. Then remove cover, turn oven down to 435 degrees F and bake for 25 more minutes, until bread is golden brown and crackly.
- Remove from oven and place load on a cooling rack. Let cool for AT LEAST ONE HOUR before slicing. Otherwise the crumb will be squished and the texture will be gummy.
SOURDOUGH ONION HERB BREAD
Fragrant with herbs and onion, this moist bread will become one of your favorites. I made half of my batch into bread sticks and they were wonderful. I rolled out the dough to about 1/4" thick, brushed with olive oil and sprinkled with finely shredded cheese and garlic powder. Let rise until light and bake at 400 degrees F until golden.
Provided by Donna M.
Categories Sourdough Breads
Time 3h30m
Yield 2 1pound loaves
Number Of Ingredients 9
Steps:
- Add all ingredients to bread machine in the order recommended by the manufacturer.
- Select dough cycle, but remove from machine at the end of the kneading and do not let dough rise in machine.
- Turn dough out onto lightly floured board and shape into two loaves.
- Place into greased bread pans and spray tops with non-stick cooking spray.
- Cover and let rise in a warm place until light.
- Patience here, as this can take several hours (usually 2 1/2 to 3).
- Bake at 350° F for about 30 minutes, or until golden brown.
- Remove from oven and turn out of pans onto wire rack to cool.
- Brush tops of loaves with butter while still hot.
- Recipe can also be made without a bread machine, using conventional methods.
Nutrition Facts : Calories 1259.2, Fat 28.9, SaturatedFat 17.1, Cholesterol 73.9, Sodium 2546.2, Carbohydrate 216.6, Fiber 7.6, Sugar 15.3, Protein 30
DURUM HERB CHEESE SOURDOUGH BREAD
Durum wheat, garlic, herbs and provolone cheese make this sourdough bread a delicious accompaniment to a Mediterranean dinner, or the perfect bread to have with tomatoes and cured meats like sopressata, prosciutto, or salami.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Number Of Ingredients 13
Steps:
- Sauté the herbs, garlic, and pepper in olive oil and set aside to cool. If you want impressive garlic power, use all four cloves (or more) and just warm the minced garlic in the oil. If you want muted garlic flavor, you can reduce the quantity of garlic and/or heat to the point of softness.
- Measure and prepare in a bowl the dry ingredients of the dough, including the cheese.
- Add the water, starter and sautéed ingredients to the dry ingredients and mix.
- Cover the dough and set it aside at room temp for one hour.
- After one hour, stretch and fold the dough four times as per the first video here. To summarize the video instructions: scrape the dough loose from the bowl with a wet scraper, lift it out with two hands, fold it in thirds. Then do the same from the opposite sides of the dough.
- Put the dough back in the bowl, cover and set a timer for twenty minutes.
- Repeat this three more times. This is four stretch and folds over the course of the second hour since mixing (1:00, 1:20, 1:40 and 2:00 hours). You should notice a big difference in the pliability of the dough over the course of the stretching and folding.
- Let dough ferment for an additional 6-12 hours depending on room temp (that is 8-14 hours total since mixing up the dough).
- Scrape the dough out of its bowl onto a well-floured counter. Gently spread the dough into a rectangle. Fold the dough in thirds and then in half. See this Breadtopia video for more details on folding and shaping.
- Let the dough rest for 15 minutes while you wash the dough bowl and prep your proofing basket. I sprinkled flour directly into an oval coiled rattan basket.
- Flour your hands and the dough, flip the dough, tuck under the edges while rotating it to create a batard shape.
- Lay your dough in the basket, seam side down and cover.
- Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
- Preheat the oven and your baking vessel to 500 F for thirty minutes before the proofing time is up.
- Flour your hand and flip the dough out of the basket, and place it into the hot baking vessel. Score it with a razor or allow the existing seams to open up.
- Bake until the internal temp is around 205 F.
- 30 minutes at 500 degrees, lid on.
- 10 minutes at 450 degrees, lid off.
- Variations
- Eliminate the stretching and folding. The loaf may be a bit flatter, but the crumb will still be open and the taste delicious.
- Reserve the herb-garlic sauté until after the bulk fermentation, and then spread it onto the dough when you fold it in thirds. This works best if you strain or squeeze out the oil from the sauté. The crumb will have a swirly pattern of herbs.
- Use mozzarella cheese cut in chunks instead of provolone. The crumb will be open from the melting chunks and the cheese flavor is milder. Consider adding an additional 1/2 tsp of salt.
- Use provolone in slices that you add after the bulk fermentation and while folding in thirds. This creates a strange crumb with long open layers.
- (Pictures of these variations are below the photographic instructions.)
More about "sourdough cheese bread food"
CHEESY SOURDOUGH BATTER BREAD RECIPE - AN OREGON …
From anoregoncottage.com
4.8/5 (19)Total Time 7 hrs 5 minsCategory BreadsCalories 158 per serving
- The morning of the day you'd like to bake, add to a mixer bowl the active (fed the night before) sourdough starter, water, milk, oil, honey, and flours. Mix for about 3 minutes with a dough hook. Let sit for 15 minutes.
- Add the salt and mix with the hook for another 5 minutes. Cover the mixer bowl with plastic and set aside to rise until doubled, about 4 hours.
- When the dough has doubled, add the cheese and mix with the hook until distributed through the dough.
- Divide between two greased 8.5 x 4.5-inch loaf pans, smoothing the tops as needed (the pans should be filled halfway with the dough). Oil the tops and cover with plastic again to rise for 2 more hours or until the dough is at the top of the pans.
CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD ...
From recipetineats.com
4.9/5 (123)Total Time 30 minsCategory Appetizer, Side DishCalories 191 per serving
- Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
- Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread.
- Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
SOURDOUGH CHEESE BREAD RECIPE (NO STARTER REQUIRED ...
From averiecooks.com
4.8/5 (4)Total Time 9 hrs 45 minsCategory Yeast BreadCalories 284 per serving
- To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.
- Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.
- Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.
- Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8+ hours (I did 9 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine (I started it before bed and finished in the morning). There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.
CHEESE AND GARLIC SOURDOUGH BREAD - LAVENDER AND LOVAGE
From lavenderandlovage.com
4.4/5 (36)Total Time 19 hrs 30 minsCategory BreadCalories 99 per serving
- 1. Using the ingredients for my classic sourdough bread recipe: 2 to 3 hours before you want to start your sourdough bread, take the starter out of the fridge and feed it with 40g filtered water and 40g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
- 2. Place a bowl onto some digital scales and set the tare to zero. Add 60g of sourdough starter and set the tare to zero again; then add the salt and water, again, I find it easier to set the tare to zero before adding the flour. Take the bowl off the scales and mix well, it will look rough and lumpy, but never fear it will soon start to look like bread dough. Cover the dough with cling film/shower cap and set to one side.
- 3. After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Do this for about 15 to 20 times - I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
- 4. Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready at about 8pm to 9pm. At this stage, add the grated cheese and dried garlic granules to the mixture, using your hands mix the ingredients into the dough, by turning the dough over and folding as before.
SOURDOUGH BREAD WITH CHEDDAR RECIPE - CRUNCY AND …
From foodgeek.dk
4.7/5 (3)Calories 2483 per servingCategory Side Dish
- Perform three stretches and folds spaced out by 30 minutes. Mix the cheddar in during the second stretch and fold.
SOURDOUGH GRILLED CHEESE | NEUROTRITION
From neurotrition.ca
Estimated Reading Time 5 mins
16 CREATIVE SOURDOUGH DISCARD RECIPES - FOODPRINT
From foodprint.org
SOURDOUGH CHEESY PULL-APART BREAD ('CRACK' BREAD ...
From alphafoodie.com
5/5 (4)Calories 264 per servingCategory Appetizer, Side
- Prepare the spice blend, by combining the za'atar and olive oil in a bowl and mixing well. This will help the spices to adhere to the bread.
- Slice the sourdough loaf. First slice the loaf across - as if you're going to cut medium-thick slices from the loaf but leaving 1/2-inch at the bottom of the loaf (you don't slice all the way through). Then slice the other way, an inch or so apart, so you have a crisscrossing grid pattern in the bread.
- Brush down in the bread cracks ('pockets') with the za'atar oil combination, adding a little to the top too. You could also use a turkey baster to distribute this mixture easily.
EASY SOURDOUGH BISCUITS WITH CHEESE AND CHIVES RECIPE - FOODAL
From foodal.com
5/5 (2)Total Time 25 minsCategory BiscuitCalories 240 per serving
- Cut in butter using a pastry cutter or your fingers, until mixture resembles coarse crumbs. The mixture should have pea-sized lumps.
- Stir in sourdough starter, until most of the flour is incorporated. Use your hands to knead the mixture a few times in the bowl until it comes together.
JALAPENO CHEDDAR SOURDOUGH BREAD - HEART'S CONTENT FARMHOUSE
From heartscontentfarmhouse.com
Category BreadCalories 1852 per serving
- Combine the flour, water, sugar, and starter in a large bowl and stir. Use your hands to incorporate any dry bits. Cover with a clean, damp tea towel and allow to rest at room temperature for 3o minutes.
- After the rest period, add the salt, cheddar cheese, and jalapenos and knead for a minute or two until everything is thoroughly mixed in. Cover with damp towel and allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour.
- Heavily dust a banneton with rice flour. When it is time to shape the dough the third time, place the loaf into the banneton and cover with plastic wrap. Allow to proof overnight in the fridge.
- In morning, preheat oven to 450 with rack in the center. Remove dough from fridge and turn it out onto a sheet or parchment paper, trying to have it land in the center. Slash the top with a lame or very sharp knife. Place the parchment paper and dough into a lidded Dutch Oven and put the lid back on top.
JALAPEñO CHEESE BREAD | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
4.6/5 (13)Total Time 5 hrs 40 minsCategory SourdoughCalories 229 per serving
TEAR-APART SOURDOUGH HOLIDAY CHEESE DIP - CAKE 'N KNIFE
From cakenknife.com
Reviews 4Servings 4Cuisine HolidayCategory Appetizer
- Remove the top of the sourdough boule, making the top about 1 inch thick. Remove the center of the bread boule, leave a thick edge inside. Roughly chop the interior bread into small pieces. Set aside for a moment.
- Slice bread around the edge of the bowl, making slices spaced about 1 1/2 inches apart. Cut only 3/4 of the way down, not all the way through.
- In a medium bowl, stir together cream cheese and 2 1/2 cups shredded Cache Valley® Colby & Monterey Jack cheese until combined. Stir in milk, garlic powder, rosemary, sage, hot sauce, black pepper, and cloves until combined.
JALAPEñO CHEDDAR SOURDOUGH BREAD RECIPE - LITTLE SPOON FARM
From littlespoonfarm.com
5/5 (18)Total Time 13 hrs 30 minsCategory Side DishCalories 327 per serving
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (This will create a total of 115 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- Autolyse: In a mixing bowl, combine 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
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