sourdough cheese bread

Sourdough cheese bread sounds like a delicious combination! You get the tangy flavor of sourdough with the rich, melty goodness of cheese. Here’s a basic recipe to make sourdough cheese bread at home:

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 3 ½ cups all-purpose flour
• 1 cup warm water (adjust as needed)
• 2 teaspoons salt
• 1 tablespoon olive oil (optional, for extra softness)
• 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix of your choice)
• 1 tablespoon sugar or honey (optional, to help with fermentation)

Instructions:

1. Mix Dough: In a large bowl, combine the sourdough starter, flour, water, salt, and olive oil (if using). Stir until a dough forms. If the dough is too dry, add more water, a little at a time. If it’s too sticky, add more flour.
2. Knead: Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until the dough is smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until doubled in size.
4. Add Cheese: Once the dough has risen, turn it out onto a floured surface again. Sprinkle the shredded cheese on top and fold the dough over itself to incorporate the cheese. You can fold and knead gently a few times until the cheese is mixed through the dough.
5. Shape: Shape the dough into a loaf or divide it into smaller rolls, depending on your preference. Place the dough on a parchment-lined baking sheet or into a greased loaf pan.
6. Second Rise: Cover the dough and let it rise for another 1-2 hours, until it puffs up nicely.
7. Bake: Preheat the oven to 375°F (190°C). If you want a crispy crust, place a pan of water at the bottom of the oven for steam. Bake for 30-40 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
8. Cool: Allow the bread to cool on a wire rack before slicing. Enjoy!

Tips:

• You can add herbs like rosemary or thyme to enhance the flavor.
• Try using a blend of cheeses for extra depth of flavor—cheddar, Gruyère, or Parmesan would all work beautifully.

Let me know if you’d like to adjust the recipe or need tips for the best results!