Well, we’re nearing our first month of baking sourdough and it has been so much fun trying new recipes. So we thought we’d share some of them with you!
Today, I experimented with inclusions and made a Smoked Cheddar and Herb loaf. This loaf is one of the best things I’ve eaten in awhile and it was relatively easy to make.
If you don’t have your own recipe for a basic sourdough loaf, find our tried and trusted recipe here (thanks to my amazing baker of a sister for sharing this with us).
For this particular loaf you’ll need the following ingredients, in addition to your dough:
- Smoked Cheddar (or cheese of choice)
- Parsley, Oregano, Dill, Garlic Powder and Rubbed Sage (or your own herb blend)
Instructions:
- First, mix your herbs in a bowl. For this loaf I used: 1 tbsp parsley, 1 tbsp oregano, 1 tbsp dill and 1/2 tsp of garlic powder.
- Next, slice your cheese of choice into 1/2″-1″ cubes. Then mix them into the bowl of mixed herbs until coated on all sides.
- Spread out your dough to be about 1-1 1/2″ thick and then add the cheese and herb blend before shaping your loaf.
- Once the loaf is shaped, place back into your banneton in the fridge for 30 minutes while your dutch oven is pre-heating.
- During this time, shred the remainder of your cheese and mix in a bowl with 1 tsp rubbed sage, 1 tsp of parsley.
- Bake for 20-25 minutes before removing the lid, and another 10 minutes without the lid before adding your shredded cheese for the last 15 minutes.
- Let cool for 30 minutes before enjoying!
If you liked this recipe, please follow along for more by subscribing below.
Ravens Ridge Micro Farm 