Sourdough Onion Herb Bread Recipes
ONION HERB BREAD
I've been making this easy bread for years. It goes great with a casserole, soup or stew. I've taken it to many picnics and potluck suppers. Many people have asked for the recipe, and they're always surprised at how simple it is to make!
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 servings).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 108 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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- Mix the levain/sponge ingredients together in a bowl, making sure they are well mixed. Cover the bowl with a cloth or cling wrap/film and leave in at room temperature overnight. Alternatively, leave for at least 6 hours at warm room temp, or around 8 hours more normal temp. You should see it noticeably have bubbles on top.
- After the levain's rise, mix in the additional flours and water but not the salt. Leave the mixture to rest for around 30 minutes.
- After you have made three folds and let it have a further half hour (ie 2 hours total), turn the dough out onto a lightly floured surface. Fold the sides over tightly in to the middle to form a tight ball (bring in to middle in 4 or 5 places). Repeat this process one more time with floured hands, picking it up and turning over at the end to bring it in to a ball or oval shape. Place the dough, smooth side up, join side down, in the lined Dutch oven/pan.
- When ready to bake, remove the cling wrap/film then hold the corners of the parchment to lift the loaf carefully out of the Dutch oven/pan. Let it sit as you preheat the oven to 450F/240C with the Dutch oven/pan warming in the oven at the same time.
20 BEST SOURDOUGH ADD-INS AND TOPPING IDEAS
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- Fresh Herbs (or dry) With our herb garden just outside the front door, fresh herbs are a go-to sourdough addition. Sage, thyme, oregano, and rosemary are my favorites.
- Dry Seasonings. Calling all seasoning powders! Onion powder, garlic powder, lemon pepper, turmeric powder, leek powder, black pepper… heck, even a little chili powder, if that’s your thang!
- Olives. Green, black, kalamata, whole, sliced… baker’s choice! I’m not sure what more I can say here. Olives are the bomb! We bake with them all the time.
- Cheese. Vegans, look away – or skip to the next sourdough add-in idea below! Everyone else: go crazy here. Play around with adding various types of cheeses to your bread: parmesan, sharp cheddar, brie, feta, gouda, havarti, blue cheese, goat cheese, whatever tickles your fancy.
- Nutritional Yeast. If you’re looking for a little “cheesy” flair but sans dairy, this is it! Add a tablespoon or two of vegan-friendly nutritional yeast to your sourdough to mimic creamy, cheesy flavor notes.
- Garlic. The best way to add garlic to your sourdough is either thinly sliced or diced (raw), in powder form, or by adding whole roasted cloves (roasted in advance and then added to the dough).
- Artichoke Hearts. Artichoke hearts typically come one of two ways: marinated in oil, or plain in water. Both are fantastic, IMHO! Yet either way, they’re a tad on the wet side as a sourdough add-in, especially so if you leave them whole.
- Roasted red bell peppers. Treat and use marinated roasted red bell peppers similar to artichoke hearts, explained above. A handful of roasted red bells (or even thinly-sliced fresh bell pepper) are especially welcome on top of focaccia.
- Onions. There are many ways to add onions to sourdough! One especially tasty way is to caramelize onions in a pan (we keep ours al dente) on the stovetop and then incorporate them.
- Tomatoes: sun-dried or fresh. Given their lower moisture content, sun-dried tomatoes are the best choice to mix in bread dough or sourdough crackers.
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