SOURDOUGH FETA DILL BREAD (BREAD MACHINE)
I love the feta dill bread by Barb Gertz, but I wanted to convert it to a sourdough version. This is what I came up with. Time is approximate, as starters can be variable, and does not include time for sponge to develop. Try baking this as rolls for sandwiches.
Provided by duonyte
Categories Sourdough Breads
Time 4h
Yield 1 1 1/2 lb loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare sponge: mix together the water, 1 cup flour and starter in a medium bowl. Cover and set in a warm space. Sponge will take 8 to 24 hours to develop. If you are not ready to bake, it will hold for a couple of days in the refrigerator.
- Set bread machine to dough cycle. Place sponge and all remaining ingredients in pan in order recommended by the manufacturer. When the dough is completed, transfer it to a large oiled bowl, cover and let rise until doubled.
- Remove and shape loaf as desired. Cover and let rise until doubled. The dough is slightly sticky, and I like to turn it out onto an oiled, not floured, board.
- Bake in preheated 400 deg. oven for 30 minutes, or until it reaches an internal temperature of 200 to 205 degrees.
- Note1: Starters vary considerably about how much time they need to double the loaf. If you are not confident about your starter, you can add 1 teaspoons instant yeast with the dry ingredients to ensure a prompt rise.
- Note2: As with all bread recipes, check the texture of the bread early in the cycle and add additional flour or water, as needed. Feta is variable in the amount of moisture it contains.
- Note3: Unless you know that your sourdough is strong, you may wish to shape immediately after the dough finishes kneading, and let it rise only once.
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Jane Cruella
[email protected]I followed the recipe exactly and my bread turned out a complete disaster. It was so dense and heavy that it was inedible.
Jeremy Brewer
[email protected]This bread was a little too dense for my taste, but the flavor was good.
Abangflora Stephen
[email protected]I'm not a huge fan of dill, but I still thought this bread was really good. The sourdough flavor was really strong and the feta added a nice salty flavor.
Sofia Coppola
[email protected]This is the best sourdough bread I've ever had! The feta and dill add a really unique flavor that I love.
J TA
[email protected]I made this bread for a party and it was a hit! Everyone loved it.
Michael Adly
[email protected]This bread is delicious! I love the combination of sourdough, feta, and dill. It's perfect for a snack or a meal.
Ahasan Habib Liton
[email protected]I've been wanting to try making sourdough bread for a while now, and this recipe seemed like a good place to start. The instructions were easy to follow and the bread turned out great! The feta and dill gave it a really nice flavor.
chrissy akeer
[email protected]This sourdough feta dill bread turned out amazing! The crust was perfectly crispy and the inside was soft and fluffy. The feta and dill added a delicious savory flavor. I will definitely be making this again!