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Nutrition Facts
Serving Size 1 1pound loaves 399g Recipe makes 2 1pound loaves) The following items or measurements are not included below: sourdough starter 2 teaspoons italian seasoning
Calories 1259
Calories from Fat 259		(20%)
Amount Per Serving		%DV
	Total Fat 28.9g	44%
	Saturated Fat 17.1g	85%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 2546mg		106%
Potassium 558mg		15%
Total Carbohydrate 216.6g		72%
	Dietary Fiber 7.6g	30%
	Sugars 15.3g
Protein 30.0g		60%
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Sourdough Onion Herb Bread

Recipe #56917 | 3½ hours | 3 hours prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Donna M.
Mar 23, 2003

Fragrant with herbs and onion, this moist bread will become one of your favorites. I made half of my batch into bread sticks and they were wonderful. I rolled out the dough to about 1/4" thick, brushed with olive oil and sprinkled with finely shredded cheese and garlic powder. Let rise until light and bake at 400 degrees F until golden.

2 1pound loaves (change servings and units)

Ingredients

1 3/4 cups proofed sourdough starter
3/4 cup milk
2 tablespoons sugar
4 tablespoons butter
1/4 cup dried potato flakes
2 teaspoons salt
2 tablespoons dried onion flakes
2 teaspoons dried mixed italian seasoning
4 cups unbleached all-purpose flour

Directions

1
Add all ingredients to bread machine in the order recommended by the manufacturer.
2
Select dough cycle, but remove from machine at the end of the kneading and do not let dough rise in machine.
3
Turn dough out onto lightly floured board and shape into two loaves.
4
Place into greased bread pans and spray tops with non-stick cooking spray.
5
Cover and let rise in a warm place until light.
6
Patience here, as this can take several hours (usually 2 1/2 to 3).
7
Bake at 350° F for about 30 minutes, or until golden brown.
8
Remove from oven and turn out of pans onto wire rack to cool.
9
Brush tops of loaves with butter while still hot.
10
Recipe can also be made without a bread machine, using conventional methods.

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Featured Reviews for This Recipe

From: Chef #775963

On Sep 22, 2009

LOVED the idea behind this! I will admit that I cheated. Instead of using ONLY sourdough starter, I did use some yeast, HOWEVER, this is because I used my starter that I started with commercial yeast, so I don't know that I entirely consider this "cheating". Also, I used fresh diced onions as I do not have dehydrated onions (an abundance of onions, just not a dehydrator in sight to utalize). I have not actually eatten it yet (its in the oven), but I will come back and update once I do. Thanks for the base recipe!

0 people found this review helpful

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From: Chipfo

On Sep 11, 2005

Excellent, I loved it. This is a very tasty (not overwhelming) herbed bread. I am eating it warm right now and I love it. The perfect amount of seasoning. This made 2 small loafs in regular size loaf pans, next time I want to make 1 loaf and the breadsticks suggested by the chef. Thanks Donna, this is a definate keeper.

2 people found this review helpful

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From: Deb's Recipes

On Apr 8, 2006

Great taste and texture! The loaf is savory and delicious with a soft springy interior and a nice crisp crust. I've successfully baked it upon a pizza stone shaped into an artisan-style loaf as well as in 8.5x4.5" bread pans per recipe instructions. The chef's bread sticks sound very yummy and will be next ~ Thanks Donna for sharing!

1 person found this review helpful

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