A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I’m thrilled to share it. —Debra Kramer, Boca Raton, Florida
Featured In: 37 Awesome Ways to Love Pumpkin
- 1/2 cup Sourdough Starter
- 1-1/8 teaspoons active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1/2 cup canned pumpkin
- 1/2 cup shredded Gruyere cheese, divided
- 4 teaspoons butter, softened
- 1 tablespoon sugar
- 1 tablespoon minced fresh sage
- 1 teaspoon salt
- 2-1/4 to 2-3/4 cups all-purpose flour
- 1 large egg, lightly beaten
- Let Sourdough Starter come to room temperature before using.
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
- Brush egg over loaf; sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Originally published as Sage & Gruyere Sourdough Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p203
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