Best Durum Herb Cheese Sourdough Bread Recipes

SOURDOUGH TWISTED CHEESE BREAD

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.

ALTAMURA STYLE SOURDOUGH BREAD

Steps:

• Build the stiff levain and let it double-to-triple in size.
• Mix all of the dough ingredients, including the ripe stiff levain, until they're incorporated.
• Scrape the dough out onto a clean surface, and slap and fold the dough for about 7 minutes to develop the gluten. See this video for reference.
• Transfer the dough to a clean container, cover, and let it double in size over the next 4-6 hours. You can continue to develop the gluten with coil folding or a lamination if you wish.
• Scrape out the dough onto a floured surface and prehape it into a ball. Cover and let it rest and have a final proof for about 1 hour.
• Thirty minutes before the end of the final proof, begin preheating your oven to 500F with a round baking vessel inside. You can also bake the bread on a stone with a steam system or an upside-down roaster pan as a lid.
• Shape your dough in the high form as in this video, or the low form, which is like a boule.
• Load the dough into your baking vessel and drop the temperature to 480F.
• Bake 25 minutes at 480F covered and another 10-15 minutes at 450F uncovered.
• The internal temperature of the bread should be over 205F when finished baking.

SOURDOUGH CHEESE BREAD

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.

SOURDOUGH ONION HERB BREAD

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.