Description
A delightful pull-apart bread infused with garlic and made using sourdough discard for an amazing flavor.
Ingredients
Scale
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 2 teaspoons active yeast
- 4 cloves garlic, minced
- 1/2 cup butter
- 1 teaspoon salt
- 1 cup Parmesan cheese, grated
- Fresh herbs (thyme or parsley), chopped
Instructions
- In a large bowl, combine the sourdough discard, flour, yeast, and salt. Mix until combined.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour until doubled in size.
- In a small saucepan, melt the butter and add minced garlic. Stir until fragrant, about 1 minute. Remove from heat and add herbs.
- Punch down the dough, divide it into small pieces, and roll each piece into a ball. Dip into the garlic butter mixture.
- Layer the butter-coated dough balls in a greased bundt or cake pan, sprinkling Parmesan cheese between layers.
- Cover the pan with a cloth and let it rise for an additional 30 minutes.
- Preheat the oven to 375°F (190°C) and bake for 25-30 minutes until golden brown.
Notes
Store in an airtight container for up to 2 days or freeze for longer storage. Reheat in the oven to restore freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg