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Tuesday, July 17, 2012

Soft-Parmesan Garlic Sourdough Bread

                             Soft-Parmesan Garlic Sourdough Bread
This went great with Garden Style Spaghetti. My sister commented, that it tasted like Red Lobster's cheddar bay biscuits. Hmmm. Maybe I'll add cheese next time.

Ingredients for soft sourdough bread:
1cup sourdough starter
3/4cup sour cream or buttermilk
2Tbl. butter-melted
1pkg. dry yeast
1tsp. sugar
1/2tsp. salt
3cups flour- more if using buttermilk
cornmeal

Preparation:
In a large bowl, mix together everything except the flour.
Stir in half of the flour with a spoon, beat into a batter.
Stir in the remaining flour, then knead 3-5 minutes, it into a smooth soft dough that isn't sticky, adding a bit more flour if necessary.
Turn into an oiled bowl, flipping twice, cover and let rise until doubled.
About 1 to 1-1/2 hours.
Punch down, and shape into an oval, that looks kind of like a flattened football.
Grease a baking sheet and sprinkle it with cornmeal.
Place the loaf on the baking pan cut a few slits in the loaf.
Let rise until double again. usually only 30-45 minutes.
Bake at 375* until golden brown. About 30 minutes.
I prefer a lighter crust so I don't bake it as long.


Parmesan Garlic Spread
2Tbl. butter-softened
1Tbl. Parmesan cheese
1tsp. garlic powder
1tsp. dried parsley
1/4tsp. basil.

Mix all ingredients in a bowl.
After you put the loaf on the baking sheet, spread the Parmesan mixture over the top of the loaf.
Cut slits in the the bread, and let rise until double.
Proceed as with the regular loaf. Adding this topping will make a soft crust bread that becomes only lightly browned.

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