Description
A buttery, savory pull-apart loaf that utilizes sourdough discard for a complex flavor and pillowy texture.
Ingredients
Scale
- 1 cup sourdough discard
- 3 cups bread flour
- 3/4 cup warm milk
- 2 1/4 tsp instant yeast
- 1 tbsp sugar
- 10 tbsp unsalted butter (divided)
- 1 1/2 tsp salt
- 4-6 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/4 cup parmesan cheese
Instructions
- Bloom yeast in warm milk and sugar.
- Mix yeast mixture with discard, 4tbsp butter, salt, and flour to form a dough.
- Knead for 5-7 minutes until smooth.
- Let rise until doubled (about 1.5 hours).
- Mix remaining 6tbsp butter with garlic, parsley, and pepper.
- Roll dough into a rectangle and spread with garlic butter and parmesan.
- Cut into squares and stack vertically in a loaf pan.
- Let rise for 45 minutes.
- Bake at 350°F for 30-35 minutes.
- Cool slightly and serve warm.
Notes
Reduces food waste by using sourdough discard, provides a complex flavor profile, and creates a fun, communal eating experience.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 310 kcal