19 May, 2021
Garlic And Herb Sourdough Loaf
This twist on my standard sourdough loaf was suggested by my husband, and so far, everyone who’s tried it has asked for more! It smells amazing when it’s baking, it tastes amazing in your face, and honestly, it’s probably the best flavor combo I’ve tried yet. If you don’t have your own sourdough starter, learn how to set one up here. If you’d like to check out my other sourdough recipes (not all of which are loaves of bread), check out this page!
2 1/2 cups Bread Flour (All-Purpose will work)
1 1/2 tsp Salt
1 1/2 tsp Sugar
2 heaping cups Sourdough starter, fed within 48 hours
2 heaping tsp Garlic, minced
1 tsp Parsley flakes
1 tsp Dried chopped onion
1/2 tsp Oregano
1/2 tsp Basil
1/2 tsp Paprika
2 tbsp Canola oil
6 tbsp Warm water, enough to make the dough soft and workable
2 tsp Bread machine yeast (or active dry)
In the basin of your bread machine, combine all ingredients but the yeast unless your machine requires it to be worked in. Set the machine to a sandwich loaf for whole grain bread, French bread, or whatever setting gives the longest rise time. Press start and let the machine do its magic.
If you’re trying to approximate by hand, the machine cycles should come out to about 30 minutes of kneading, a first rise of 40 minutes, a second rise of 1 hour, 50 minutes, and 60 minutes of baking. If you want to include dry toppings, add them in at the beginning.
This recipe makes a roughly two-pound loaf.
Store in an airtight container in the fridge or in a bread box, and enjoy within the week.