SAGE & GRUYERE SOURDOUGH BREAD

Sage & Gruyere Sourdough Bread image

A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I'm thrilled to share it. -Debra Kramer, Boca Raton, Florida

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

Ingredients

1/2 cup sourdough starter
1-1/8 teaspoons active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup canned pumpkin
1/2 cup shredded Gruyere cheese, divided
4 teaspoons butter, softened
1 tablespoon sugar
1 tablespoon minced fresh sage
1 teaspoon salt
2-1/4 to 2-3/4 cups all-purpose flour
1 large egg, lightly beaten

Steps:

Let Sourdough Starter come to room temperature before using., In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Brush egg over loaf; sprinkle with remaining cheese. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.