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 large egg (lightly beaten)
- 1 Tablespoon fresh parsley or rosemary (chopped)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 Tablespoons unsalted butter (melted)
- 7 Tablespoons unsalted butter (softened)
- 1 Tablespoon flaky sea salt (for topping)
Method
Preparation
- 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, slowly add 2 Tablespoons of melted butter.
- Increase the speed to medium and mix until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes.
- Transfer the dough to a large greased bowl and cover with plastic wrap. Let it rise for 60-90 minutes, or until doubled in size.
Topping Preparation
- While the dough rises, in a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Mix until combined.
- Set aside 1 Tablespoon of this mixture to brush on the loaf when it comes out of the oven.
- Grease a 9×5-inch loaf pan and set aside.
Shaping and Second Rise
- After the rise, turn the dough onto a smooth work surface and divide it into 12 equal-sized pieces.
- Flatten each piece into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture.
- Fold the piece in half like a taco, then transfer to the prepared baking pan with the fold side down.
- Repeat with the remaining pieces of dough, using all but the 1 Tablespoon of the butter mixture for brushing.
- Cover the pan with plastic wrap or a clean kitchen towel and let it rise for 30-45 minutes until puffed.
Baking
- Preheat the oven to 350℉.
- Bake for 30 minutes, then cover with aluminum foil and bake an additional 5-10 minutes.
- While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt.
- Let the loaf cool in the pan for 10 minutes, then serve.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 5gSodium: 300mgFiber: 1gSugar: 1g
Notes
Best served warm. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness. For longer preservation, wrap in plastic and freeze for up to 3 months.
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