Sourdough Cheese Bread
This flavorful sourdough cheese bread combines tangy sourdough with rich cheddar cheese for a delightful loaf.
Equipment
- Stand Mixer with Dough Hook
- Loaf Pan
Ingredients
- 1 cup milk (244 grams, can substitute with water)
- 1/2 cup active sourdough starter (113 grams)
- 1 large egg
- 1 tablespoon sugar (12 grams)
- 1 teaspoon salt (5 grams)
- 1 teaspoon garlic powder (3 grams)
- 3 cups all-purpose flour (420 grams)
- 4 tablespoons butter softened (56 grams)
- 2 cups shredded cheddar cheese
- egg yolk for brushing (optional)
- flaky salt for topping (optional)
Instructions
- Ensure your sourdough starter is active and bubbly. Feed it 4 to 12 hours before starting the dough.
- In a stand mixer, combine milk, sourdough starter, egg, sugar, salt, and garlic powder. Gradually add flour, one cup at a time.
- Mix on medium speed until smooth and elastic, then add softened butter in small chunks. Continue mixing until the dough pulls away from the sides of the bowl.
- Transfer the dough to a greased bowl, cover, and let rise at room temperature for 8 to 12 hours.
- Roll the dough out into a large rectangle and sprinkle shredded cheddar cheese evenly across the dough. Roll tightly from one end to the other.
- Cut the roll lengthwise down the middle, leaving about 1 to 2 inches uncut at the top. Twist the two strands together and pinch the ends to seal.
- Place the twisted dough into a greased loaf pan. Cover and let rise for 2 to 4 hours until doubled in size.
- Preheat the oven to 350°F (175°C). Brush with egg yolk and sprinkle flaky salt on top if desired.
- Bake for 45 minutes until golden brown and cheese is bubbly. Let cool before slicing.
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Notes
Store in an airtight container at room temperature for up to 2 days. Freeze for longer storage.