Description
A deliciously fluffy and garlicky bread that repurposes leftover sourdough starter, perfect for sharing.
Ingredients
- ¼ cup non-dairy or regular dairy milk (warmed to 110℉)
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 egg (lightly beaten)
- 1 Tablespoon fresh parsley or rosemary (chopped)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 Tablespoons unsalted butter (melted)
- 7 Tablespoons unsalted butter (softened)
- 1 Tablespoon fresh parsley or rosemary (chopped)
- 1 Tablespoon garlic powder
- ½ teaspoon kosher salt
- Flaky sea salt (for topping)
Instructions
- Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook.
- Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder to the bowl. With the mixer on low speed, slowly add 2 Tablespoons of melted butter.
- Increase the speed to medium and mix until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead it until a smooth dough forms, about 3-4 minutes.
- Place the dough in a large greased bowl and cover it with plastic wrap. Let it rise for 60-90 minutes, or until it doubles in size.
- While the dough rises, make the topping by mixing the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt in a small bowl.
- Set aside 1 Tablespoon of the mixture for brushing the loaf when it comes out of the oven. Grease a 9×5-inch loaf pan.
- After the dough has risen, turn it onto a smooth work surface and divide it into 12 equal pieces, flattening each into a circle about 4 inches in diameter.
- Spread 1-2 teaspoons of the butter mixture on each piece, fold, and place in the prepared pan.
- Cover the pan with plastic wrap or a kitchen towel and let it rise for 30-45 minutes until puffy.
- Preheat the oven to 350℉.
- Bake for 30 minutes, then cover with foil and bake for an additional 5-10 minutes until golden brown.
- Brush with the remaining butter mixture and sprinkle with flaky sea salt while still warm.
- Let the loaf cool in the pan for 10 minutes before serving.
Notes
Best served warm with soups, salads, or as part of a charcuterie board. Leftovers can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American