Ingredients
- ¼ cup milk, warmed to 110°F
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups plus 1 tablespoon all-purpose flour
- 200 grams sourdough discard (about ¾ cup, unfed, room temperature)
- 1 large egg, lightly beaten
- 1 tablespoon fresh parsley or rosemary, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
- 7 tablespoons unsalted butter, softened (for topping)
- 1 tablespoon fresh parsley or rosemary, finely chopped (for topping)
- 1 tablespoon garlic powder (for topping)
- ½ teaspoon kosher salt (for topping)
- Flaky sea salt, for finishing
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine warmed milk, yeast, and sugar.
- Add flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. Mix on low speed while slowly pouring in melted butter. Increase to medium speed and mix until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead for 3–4 minutes until smooth and slightly tacky.
- Place dough in a greased bowl, cover, and let rise for 60–90 minutes until doubled in size.
- Prepare topping by mixing softened butter, herbs, garlic powder, and salt. Reserve 1 tablespoon for brushing after baking.
- Grease a 9×5-inch loaf pan.
- Divide risen dough into 12 equal pieces (about 55 grams each). Flatten into 4-inch circles.
- Spread 1–2 teaspoons butter mixture over each piece and fold in half like a taco.
- Arrange folded pieces fold-side down in prepared loaf pan.
- Cover and let rise 30–45 minutes until puffed but not above pan edge.
- Preheat oven to 350°F. Bake 30 minutes, then loosely cover with foil and bake 5–10 more minutes until golden brown and internal temperature reaches 200°F.
- Brush immediately with reserved butter and sprinkle with flaky sea salt. Cool 10 minutes before serving.
Notes
- For a cheesy version, add ¼ cup shredded Parmesan between layers.
- Swap herbs with sage or thyme for variation.
- Roasted garlic can replace garlic powder for deeper flavor.
- Store at room temperature up to 3 days in an airtight container.
- Freeze tightly wrapped for up to 3 months.
- Reheat slices in microwave for 30–60 seconds or warm in a 350°F oven for 10 minutes.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 95 mg
