Best 7 Stuffed Sourdough Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable Stuffed Sourdough Bread, a culinary masterpiece that combines the tangy sourdough flavor with an array of irresistible fillings. Our comprehensive guide features three tantalizing recipes that cater to diverse palates. Embark on a culinary journey as we explore the Classic Cheese Stuffed Sourdough Bread, a harmonious blend of melted mozzarella and sharp cheddar enveloped in a crispy sourdough crust. Next, savor the Mediterranean Stuffed Sourdough Bread, a vibrant explosion of flavors with sun-dried tomatoes, Kalamata olives, and feta cheese, all nestled within the sourdough's golden-brown exterior. For a delightful vegetarian option, the Spinach and Mushroom Stuffed Sourdough Bread offers a hearty filling of sautéed spinach, mushrooms, and a hint of garlic, perfectly complemented by the tangy sourdough base. Each recipe provides step-by-step instructions, ensuring a successful baking experience, whether you're a seasoned baker or a novice in the kitchen.

Here are our top 7 tried and tested recipes!

PARTY CHEESE BREAD



Party Cheese Bread image

You can't go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread with pasta, too. -Karen Grant, Tulare, California

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 9

1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, sliced
1/2 cup butter, melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1-1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
Minced fresh chives, optional

Steps:

  • Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts., Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet., Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

Nutrition Facts : Calories 237 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

SOURDOUGH BREAD



Sourdough Bread image

Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.

Provided by Food Network Kitchen

Time 16h

Yield 2 medium boules

Number Of Ingredients 8

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3/4 cup warm water (about 75 degrees F)
2 tablespoons active sourdough starter, at room temperature (see Cook's Note)
6 3/4 cups all-purpose flour, plus more for dusting
2 3/4 cups warm water (about 75 degrees F)
3/4 cup whole-wheat flour
2 tablespoons kosher salt

Steps:

  • For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
  • For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
  • Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
  • Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
  • Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
  • Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
  • Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
  • About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.

SOURDOUGH BREAD STUFFING



Sourdough Bread Stuffing image

Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.

Provided by Dave Lieberman

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

STUFFED ITALIAN SOURDOUGH LOAF RECIPE



Stuffed Italian Sourdough Loaf Recipe image

This sandwich has all the classic flavors of an Italian sub layered inside a sourdough loaf. Make it in minutes and pack for your next lunch or picnic.

Provided by Spruce Eats Staff

Categories     Lunch     Entree     Sandwich

Time 5m

Yield 4

Number Of Ingredients 10

1 large sourdough boule
¼ lb salami
¼ lb prociutto
3 tablespoons giardiniera
½ cup lettuce
¼ cup fresh basil
¼ lb provolone
¼ lb mozzarella
1 tablespoon oil
1 tablespoon balsamic vinegar

Steps:

  • Carefully cut a large hole in the top of the boule; put the cut-out bread aside. Hollow out the boule (You can save the inside dough and make your own bread crumbs if desired).
  • Layer all the other the sandwich ingredients inside, ending with oil and vinegar.
  • Place the top bread back on and slice the sandwich into quarters.

Nutrition Facts : Calories 685 kcal, Carbohydrate 89 g, Cholesterol 66 mg, Fiber 6 g, Protein 25 g, SaturatedFat 13 g, Sodium 1481 mg, Fat 28 g, ServingSize 4 Servings, UnsaturatedFat 13 g

STUFFED SOURDOUGH SANDWICHES



Stuffed Sourdough Sandwiches image

"These delicious stuffed sandwiches are easy to put together," assures Shannon Hansen from Oxnard, California. "Some can be baked as soon as they're assembled, while the rest can be frozen for a quick dinner later. Sometimes I use cubed sharp cheddar cheese instead of shredded cheese in these sandwiches."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
1/2 cup chopped onion
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1/2 cup chopped fresh mushrooms
2 tablespoons chili powder
2 tablespoons sliced ripe olives
1/4 teaspoon garlic salt
1 cup shredded cheddar cheese
8 sourdough rolls

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 336 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 811mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.

MOZZARELLA STUFFED GARLIC AND HERB SOURDOUGH BREAD



Mozzarella stuffed Garlic and Herb Sourdough Bread image

Cheesy Mozzarella stuffed Garlic and herb sourdough bread an excellent appetizer to serve for party or get together.

Provided by Swathi (Ambujom Saraswathy)

Categories     Appetizer

Time 12h48m

Number Of Ingredients 16

1 tbsp./ 15g sourdough starter
1/3 cup / 50g bread flour
3 tbsp. + 1 tsp/ 50g water
2 2/3 cup/ 362g Bread flour
½ cup / 100g Sourdough starter (100% hydration white flour starter)
1 tsp/ 6g Salt
2 tsp/ 8.5g Sugar
¾ cup + 1 tbsp. / 206g Water
¼ cup/40g olive oil (divided)
5 ounce /114 g Mozzarella Cheese
1/3 cup / 30g Parmesan Cheese
1 ½ teaspoon Italian seasoning
3 tablespoon /7g Cilantro/Parsley
2 tablespoon /11g Garlic (minced)
½ teaspoon red pepper flakes (Aleppo Pepper)
2 tablespoon /19g Sesame Seeds

Steps:

  • First make starter by mixing all the ingredients in a bowl and set aside for 4-5 hours or until doubles in volume.
  • In a large bowl add starter, sugar, salt, 2 tablespoon olive oil, flour, and water to form and soft dough and set aside for 4 hours or until it doubles in volume.
  • In between every hour interval stretch and fold the dough. This step will strengthen the dough.
  • After 4 hours refrigerate the dough for overnight or 8 hours.
  • Next morning divide the dough into two equal pieces about 335g each. Lightly spread 1 tablespoon of olive oil in the baking sheet and set aside.
  • Spread the dough into approximately 9x 11-inch rectangle and place it in baking sheet.
  • Place mozzarella cheese discs on the top of the dough. Then cover this dough the second dough. Seal the dough from the sides.
  • Brush the dough with rest of olive oil, sprinkle, parmesan cheese, minced garlic, Italian seasoning , red pepper flakes, cilantro/ parsley and sesame seeds.
  • Try to poke the dough with a fork at 2-inch interval so that steam will escape while baking and bread will not be soggy. Leave the dough as such while oven is preheating.
  • Pre-heat oven to 450°F / 232°C. Then bake the dough for 16-18 minutes or until it is golden brown around the sides.
  • If the dough puffs while baking, pierce with tip of knife to release the steam.
  • Transfer the bread to cooling rack for few minutes.
  • Then slice and serve hot . Serve with Marinara sauce.

Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 183 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

SOURDOUGH BREAD STUFFING



Sourdough Bread Stuffing image

Make and share this Sourdough Bread Stuffing recipe from Food.com.

Provided by Galley Wench

Categories     < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions (optional)
salt & freshly ground black pepper
2 -4 stalks celery & leaves, halved lengthwise and sliced
1 medium onion, chopped
10 sprigs fresh thyme, leaves stripped from the stems
10 -12 fresh sage leaves, chopped
3 1/2 cups low sodium chicken broth
3 tablespoons chopped Italian parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
  • Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes.
  • Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
  • Add the optional mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
  • Add celery, onion, 2 tablespoons butter, and thyme.
  • Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes.
  • Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine.
  • Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl.
  • Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
  • Pour the mixture into the greased baking dish, and sprinkle with parsley.
  • Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
  • Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Nutrition Facts : Calories 387.2, Fat 17.6, SaturatedFat 10.4, Cholesterol 40.7, Sodium 578.2, Carbohydrate 46.7, Fiber 2.4, Sugar 3.2, Protein 12.2

Tips:

  • Use a good quality sourdough bread: This will make a big difference in the flavor of your stuffed bread.
  • Don't overstuff the bread: Otherwise, it will be difficult to close and the filling may spill out.
  • Bake the bread until it is golden brown: This will ensure that the filling is cooked through and the bread is crispy.
  • Let the bread cool slightly before slicing: This will help to keep the filling from spilling out.
  • Serve the bread warm with your favorite dipping sauce: This will make it even more delicious!

Conclusion:

Stuffed sourdough bread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover bread. With so many different fillings to choose from, there is sure to be a stuffed sourdough bread recipe that everyone will love. So next time you have some sourdough bread on hand, try stuffing it with your favorite ingredients and enjoy a delicious and satisfying meal!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #appetizers     #dietary     #high-calcium     #high-in-something

Related Topics