Description
This Garlic Herb Sourdough Bread elevates fluffiness while reducing waste using sourdough discard.
Ingredients
Scale
- 1 cup sourdough discard
- 1 packet active dry yeast
- 1 tbsp sugar
- 1/2 cup warm water
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup melted butter
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- In a large bowl, mix together your sourdough discard, yeast, and sugar. Let it sit for 15 minutes until it’s frothy and bubbly.
- Pour in warm water, then stir in flour and salt. Mix until the dough forms and feels sticky.
- Transfer the dough onto a floured surface and knead for about 5 minutes, until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm spot for about 1 hour, or until it’s doubled in size.
- Preheat your oven to 350°F (175°C).
- After the rise, roll the dough out into a rectangle on a floured surface. Cut it into small squares.
- In a small bowl, blend the melted butter, minced garlic, and chopped parsley. Brush this mixture generously onto each dough square.
- Stack the buttered squares in a loaf pan, adding a drizzle of garlic butter between the layers. Let it rise again for another 30 minutes.
- Place the loaf in the preheated oven and bake for 25-30 minutes, or until golden brown.
Notes
- The warm water should be around 110°F, essential for optimal yeast activation.
- For best results, ensure ingredients are at room temperature.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg