Herb Sourdough Bread Recipe


| 4/16/2014 10:13:00 AM


Tags: sourdough, bread baking, recipes, Idaho, Jodi Wise,

SourdoughAfter I baked my first loaf of bread, I was pretty proud of myself. It may not have looked perfect but I thought that it tasted wonderful. So that gave me confidence to try something new and challenging. To me that meant adding more ingredients!

The recipe that I tried came out of Ed Wood’s Classic Sourdoughs revised A home Baker’s Handbook. I found the Herb Bread recipe and thought this would be wonderful. I had some fresh herbs (which my gardening is neck in neck with my ability to bake or cook) out back that would be perfect for this recipe.

The results were amazing. I have to say it is my favorite bread that I have made yet. I love it with pasta, steak, pork, it just seems to go with anything that you eat. It isn’t an overwhelming taste. You can use fresh or dried herbs. I am learning too that I can change the taste by adding more or changing thing up. I also made too long French type loaves. That is the great thing about this whole baking business, I am learning that experimenting is part of the process. Yield one 1 ½ pound loaf.

Herb Sourdough Bread Recipe

1 cup sourdough culture
1 tbsp butter
1 cup milk
1 tsp salt
1 tsp sugar
½ tsp dried thyme
½ tsp dried oregano
½ tsp crushed dried basil
3 ½ cups unbleached all-purpose flour

Dough Proof

Pour the culture into a mixing bowl. Melt the butter and add the milk to warm. Stir in the salt, sugar, thyme, oregano, and basil and stir. Add the butter mixture to the culture and mix well. Add the flour a cup at a time until the dough becomes too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer.




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