Cheesy Sourdough Batter Bread
Sourdough batter bread is a super easy way to use your sourdough starter - and adding cheese to it makes it ten times better!
Servings: 2 loaves
Calories: 158.48kcal
Equipment
- Two 8.5 x 4.5 inch metal loaf pans
Ingredients
- 2 cups sourdough starter 18 oz.
- 1 cup water 8 oz.
- 1 cup lukewarm milk 8 oz.
- 1 tablespoons olive oil 1 oz.
- 1 tablespoons honey 1 oz.
- 2 ¾ cups unbleached flour
- 2 ⅔ cups whole wheat flour 1 lb. 8 ounces TOTAL flour; I used white whole wheat
- 1 tablespoon salt .6 oz.
- 1 ½ cups diced sharp cheddar cheese* .75 pounds
Instructions
- The morning of the day you'd like to bake, add to a mixer bowl the active (fed the night before) sourdough starter, water, milk, oil, honey, and flours. Mix for about 3 minutes with a dough hook. Let sit for 15 minutes.
- Add the salt and mix with the hook for another 5 minutes. Cover the mixer bowl with plastic and set aside to rise until doubled, about 4 hours.
- When the dough has doubled, add the cheese and mix with the hook until distributed through the dough.
- Divide between two greased 8.5 x 4.5-inch loaf pans, smoothing the tops as needed (the pans should be filled halfway with the dough). Oil the tops and cover with plastic again to rise for 2 more hours or until the dough is at the top of the pans.
- Heat the oven to 400 degrees. When hot, bake the loaves for 35-40 minutes, turning as needed for even cooking, until browned.
- Cool for a few minutes in pans before turning out onto a cooling rack. Serve warm or toasted.
Notes
*Other medium-hard cheeses work, too, like Fontina, Muenster, or Romano.
Nutrition
Serving: 1slice | Calories: 158.48kcal | Carbohydrates: 25.26g | Protein: 6.1g | Fat: 3.88g | Saturated Fat: 1.85g | Cholesterol: 8.43mg | Sodium: 340.34mg | Potassium: 83.06mg | Fiber: 1.91g | Sugar: 1.37g | Vitamin A: 87.24IU | Calcium: 69.09mg | Iron: 0.66mg