SOURDOUGH SLICES RECIPES

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SOURDOUGH CHEESE BREAD RECIPE | ALLRECIPES



Sourdough Cheese Bread Recipe | Allrecipes image

A very rich, gooey appetizer, but wonderful for football Sundays!

Provided by LISA FRIEND

Categories     Appetizers and Snacks

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 appetizer loaf

Number Of Ingredients 8

1 (1 1/2) pound round loaf sourdough bread
1 cup butter
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon poppy seeds
1 tablespoon seasoned salt (such as Spice Islands® Beau Monde Seasoning)
1 tablespoon minced onion
1 pound Swiss cheese, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
  • Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
  • Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.

Nutrition Facts : Calories 153.3 calories, CarbohydrateContent 11.9 g, CholesterolContent 25.7 mg, FatContent 9.3 g, FiberContent 0.5 g, ProteinContent 5.8 g, SaturatedFatContent 5.7 g, SodiumContent 240.9 mg, SugarContent 0.7 g

MY BEST SOURDOUGH RECIPE | THE PERFECT LOAF



My Best Sourdough Recipe | The Perfect Loaf image

This sourdough bread is one of my favorite recipes. It's a highly hydrated dough that results in a loaf with an open and lacey interior contrasted by a thin, crispy crust.

Provided by Maurizio Leo

Total Time 24 hours 55 minutes

Prep Time 24 hours

Cook Time 55 minutes

Yield 2

Number Of Ingredients 5

853g medium-protein bread flour
95g whole wheat flour
805g water
17g salt
30g ripe sourdough starter

Steps:

  • (9:00 a.m.)In a small container, mix the following and keep at 78°F (25°C) for 5 hours.
  • (12:30 p.m)In a medium mixing bowl, add the following and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.
  • (2:00 p.m.)To the mixing bowl holding your dough, add:
  • (2:15 p.m. to 6:15 p.m.)Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.
  • (6:15 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
  • (6:45 p.m.)Shape the dough into a round (boule) or oval (batard) and place in proofing baskets. Cover the baskets with a reusable plastic bag.
  • (7:00 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
  • (Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C).

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