Best 2 Durum Herb Cheese Sourdough Bread Recipes

Indulge in the symphony of flavors with Durum Herb Cheese Sourdough Bread, a delightful culinary creation that combines the goodness of durum wheat, aromatic herbs, creamy cheese, and the tangy zest of sourdough. This flavorful bread is not just a treat for your taste buds but also a feast for your eyes, boasting a golden-brown crust and an airy, textured crumb.

In this comprehensive guide, we'll take you on a step-by-step journey to craft this masterpiece. We'll explore the secrets of using durum wheat flour, a unique ingredient that lends a slightly nutty flavor and a lovely golden hue to the bread. You'll discover the art of incorporating fresh herbs, such as rosemary, thyme, and oregano, to infuse each bite with a burst of aromatic goodness. We'll also unveil the magic of sourdough starter, a natural leavening agent that adds a pleasantly sour tang and a chewy texture to the bread.

But that's not all! This versatile recipe also includes variations to tantalize your taste buds. Craving a cheesy delight? Try the Cheddar Herb variation, where sharp cheddar cheese adds a bold and creamy flavor. If you prefer a tangy twist, the Feta Herb variation is sure to hit the spot, with its salty and tangy feta cheese. And for those who love the classic combination of herbs and cheese, the Parmesan Herb variation offers a timeless blend of flavors.

So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure. Together, we'll create a loaf of Durum Herb Cheese Sourdough Bread that will become a staple in your kitchen, a bread that will impress your family and friends, and a bread that will leave you craving for more with every bite.

Here are our top 2 tried and tested recipes!

SOURDOUGH TWISTED CHEESE BREAD

Sourdough Twisted Cheese Bread image

Soft sourdough bread with twists of cheddar cheese and brushed with savoury herbs. This bread has the perfect texture for toasting, as a side with dinner or as a sandwich bread.

Provided by Deanna

Categories Breads

Time 3h45m

Number Of Ingredients 12

Ingredients

1 Cup milk
1/4 Cup salted butter
2 tsp active dry yeast
1 Tbsp granulated sugar
1/2 Cup sourdough discard
2 tsp kosher salt
3 Cups all-purpose flour
2 Cups shredded cheddar cheese
1/4 Cup salted butter (melted)
1 tsp dried chives
1 tsp dried parsley
1/2 tsp granulated garlic

Steps:

In a small saucepan, or large microwavable measuring cup, heat the milk and butter until the butter is melted and milk is warm. You are looking for about 115°F.
Add the yeast and sugar and allow to sit for about 5 minutes until the yeast starts to get foamy, then add it to a large bowl along with the sourdough discard.
Mix in the salt and flour. Stir until you have a shaggy dough. It should feel sticky without feeling wet. Depending on how hydrated your discard is you may need to add a tablespoon or two of additional flour.
Turn the dough out onto a floured counter top and knead the dough for about 10 minutes. As you knead the dough you should notice that it becomes less sticky and starts to feel smooth and stretchy.
Form the dough into a ball and place it in a lightly oiled bowl. Cover and allow to rise 1-2 hours until approximately doubled.
Turn the risen dough out onto a floured countertop or baking mat. Do not punch-down or knead the dough.
Roll the dough out into a rectangle of about 10x12 inches then sprinkle the shredded cheese over the entire surface.
Roll the dough from the long edge to form a log, just as if you were rolling dough for cinnamon rolls.
With a sharp knife, cut the roll down the middle lengthwise so you end up with 2 long ropes. You should be able to see layers of dough and cheese.
Twist the bread together beginning from the end furthest from you. Bring the right hand-side rope over top of the other, then repeat two more times. Pinch the ends together to help keep them from separating.
Place the twisted bread into a lightly greased 9x5 loaf pan. The twisted dough will be a bit longer than the pan. Fit it in by compressing it slightly to fill the pan.
Let rise for 30-45 minutes. It should rise to fill the pan.
Pre-heat the oven to 350°F
In a small bowl mix the melted butter, parsley, chives and garlic and pour over the top of the loaf.
Place the pan on the centre rack of the oven and bake for 40-45 minutes until the top is lightly golden and sounds hollow when tapped.
Remove the pan to a cooling rack for 10 minutes then tilt the loaf out of the pan. For best results allow to cool completely before slicing.

Nutrition Facts : Calories 291 kcal, Carbohydrate 29 g, Protein 10 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 42 mg, Sodium 583 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SOURDOUGH ONION HERB BREAD

Sourdough Onion Herb Bread image

Fragrant with herbs and onion, this moist bread will become one of your favorites. I made half of my batch into bread sticks and they were wonderful. I rolled out the dough to about 1/4" thick, brushed with olive oil and sprinkled with finely shredded cheese and garlic powder. Let rise until light and bake at 400 degrees F until golden.

Provided by Donna M.

Categories Sourdough Breads

Time 3h30m

Yield 2 1pound loaves

Number Of Ingredients 9

Ingredients

1 3/4 cups proofed sourdough starter
3/4 cup milk
2 tablespoons sugar
4 tablespoons butter
1/4 cup dried potato flakes
2 teaspoons salt
2 tablespoons dried onion flakes
2 teaspoons dried mixed italian seasoning
4 cups unbleached all-purpose flour

Steps:

Add all ingredients to bread machine in the order recommended by the manufacturer.
Select dough cycle, but remove from machine at the end of the kneading and do not let dough rise in machine.
Turn dough out onto lightly floured board and shape into two loaves.
Place into greased bread pans and spray tops with non-stick cooking spray.
Cover and let rise in a warm place until light.
Patience here, as this can take several hours (usually 2 1/2 to 3).
Bake at 350° F for about 30 minutes, or until golden brown.
Remove from oven and turn out of pans onto wire rack to cool.
Brush tops of loaves with butter while still hot.
Recipe can also be made without a bread machine, using conventional methods.

Nutrition Facts : Calories 1259.2, Fat 28.9, SaturatedFat 17.1, Cholesterol 73.9, Sodium 2546.2, Carbohydrate 216.6, Fiber 7.6, Sugar 15.3, Protein 30

Tips:

When measuring flour, use a kitchen scale for accuracy. Too much flour can make the dough dry and crumbly.
If you don't have a sourdough starter, you can make one using a simple recipe online. Be sure to feed your starter regularly to keep it active.
The dough should be sticky, but not too wet. If it's too wet, add more flour a little at a time until it reaches the right consistency.
Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help develop the gluten in the dough, which will give the bread a good structure.
Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours, depending on the temperature of the room.
When shaping the dough, be gentle and don't overwork it. This will help preserve the air bubbles in the dough, which will give the bread a light and airy texture.
Before baking, score the top of the dough with a sharp knife. This will help the bread rise evenly and prevent it from cracking.
Bake the bread in a preheated oven until it is golden brown and crusty. The exact baking time will vary depending on the size and shape of the loaf.

Conclusion:

This durum herb cheese sourdough bread is a delicious and versatile bread that can be enjoyed in many different ways. It is perfect for sandwiches, toast, or simply served with butter and jam. The combination of durum flour, herbs, and cheese gives this bread a unique flavor and texture that is sure to please everyone. So next time you're looking for a new bread recipe to try, give this one a try. You won't be disappointed!