Ingredients
Dough Ingredients
- ¼ cup non-dairy or regular dairy milk (warmed to 110℉)
- 1 ½ teaspoons instant yeast
- 2 teaspoons granulated sugar
- 2 cups + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 egg (lightly beaten)
- 1 Tablespoon fresh parsley or rosemary (chopped)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 Tablespoons unsalted butter (melted)
Butter Herb Garlic Topping
- 7 Tablespoons unsalted butter (softened)
- 1 Tablespoon fresh parsley or rosemary (chopped)
- 1 Tablespoon garlic powder
- ½ teaspoon kosher salt
- Flaky sea salt (for topping)
Instructions
- Prepare the Dough: Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, gradually add 2 tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a smooth surface and knead by hand for 3-4 minutes until smooth and slightly tacky but not sticky. Adjust consistency by adding flour or milk, one tablespoon at a time, if needed.
- First Rise: Place the dough in a large greased bowl, cover with plastic wrap, and let it rise for 60-90 minutes until doubled in size.
- Make the Butter Herb Garlic Mixture: While the dough rises, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon kosher salt in a small bowl. Mix thoroughly. Set aside 1 tablespoon of this mixture to brush on the loaf after baking. Grease a 9x5-inch loaf pan.
- Shape the Dough: Once risen, turn the dough out onto a work surface. Divide into 12 equal pieces (about 55 grams each). Flatten each piece into roughly 4-inch circles with your hand, spread 1-2 teaspoons of the butter mixture on each, then fold in half like a taco. Place each folded piece into the prepared loaf pan seam side down, layering all 12 pieces evenly.
- Second Rise: Cover the pan with plastic wrap or a kitchen towel and allow the dough to rise for 30-45 minutes until puffed but not overflowing the pan edges.
- Preheat Oven: Set the oven to preheat at 350℉ (175℃).
- Bake the Bread: Bake the loaf for 30 minutes, then cover loosely with aluminum foil to prevent over-browning and bake an additional 5-10 minutes. The loaf is done when golden brown and an internal temperature of about 200℉ is reached.
- Finish and Serve: While warm, brush the loaf with the reserved butter herb garlic mixture and sprinkle flaky sea salt on top. Let the bread cool in the pan for 10 minutes before serving.
Notes
- Using a kitchen scale to divide dough ensures even-sized pieces for consistent baking.
- Feel free to substitute parsley with rosemary or your favorite fresh herbs for varied flavors.
- Brush the loaf with the reserved butter mixture immediately out of the oven for optimal flavor and a shiny finish.
- Do not overproof the dough during the second rise; it should be puffed but not exceed the pan edges to maintain good structure.
- Ensure the milk is warmed to about 110℉ to activate the yeast properly without killing it.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
