Sourdough Cheese Swirl Bread

There was a time back in the '70s when dried onion soup mix showed up in just about everything. From dips to casseroles to meatloaf, it was the secret ingredient in my friend's dad's hamburgers -- a flavor I can still taste. This Sourdough Cheese Swirl Bread comes straight from that era. The onion soup mix isn't bold or overpowering here, but a light sprinkling of it adds savory notes to the shredded cheese swirled through the crumb.

A Sourdough Discard Bread

The bread is called Sourdough Cheese Swirl, but we're using discard here so I guess technically it's Sourdough Discard Cheese Swirl Bread. Since we're using discard, we also need yeast to help it rise. Speaking of which, there is just one rise. You mix and knead the dough, spread it in a rectangle, sprinkle on cheese & soup mix, shape into a loaf and let rise for about 1 ½ hours.

Sourdough Cheese Swirl Bread Flavor and Texture

The bread came together pretty quickly with an easy-to-shape dough and reliable rise. Once cooled and cut, I found the flavor to be rather onion-y, but in a good way. And I have to admit that putting a few sprinkles of soup mix was easier than chopping onions. The cheese flavor is also strong (I used an aged cheddar) so be sure to pick a cheese you love. A truffle gouda might also be fun. The texture of this bread is soft but firm and perfect for sandwiches. This one is peppered turkey. It will be fun to try the bread with other fillings, especially roast beef.

• Sourdough Lemon Poppy Seed Biscotti
• Sourdough Discard Scones
• Sourdough Discard Pretzels
• Sourdough Discard Biscotti
• Sourdough Honey Whole Wheat Bread

Recipe

Sourdough Cheese Swirl Bread

Anna

Just another way to use that sourdough discard! This bread has a lot of potential for improvisation. Mix and match different types of cheese. The soup mix is used very sparingly.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Bread

Cuisine American

Servings 16 slices

Ingredients

 

• 2¼ teaspoons active dry yeast
• ¾ cup warm water (110 degrees F)
• ½ cup sourdough discard (120 to 130 grams)
• 3 tablespoons sugar (36 grams)
• 1¼ teaspoons salt
• 2 tablespoons vegetable oil
• 3 tablespoons instant dry milk powder
• 2 ½ cups bread flour (will need more if using AP_) (315 to 350 grams)
• 1 cup shredded cheddar cheese (120 grams)
• 1 ½ tablespoon dry onion soup mix
• 1 tablespoon Melted butter or margarine for brushing, optional

Instructions

 

• In a small bowl, stir yeast into warm water with a pinch of the sugar. Let stand 5 minutes until foamy.
• In the bowl of a stand mixer, combine discard, remaining sugar, salt, oil, and milk powder. Stir in yeast mixture.
• Add 1 cup (140 grams)bread flour and mix well. Add a second cup of bread flour and mix until it starts to form a ball.
• Attach dough hook to stand mixer and knead for 1 minutes. At this point it should still be a very sticky dough, so add another ¼ cup of flour and continue kneading for another 6-8 minutes until smooth, elastic, and slightly tacky but not sticky. Keep the remaining flour on hand and use only as needed or use for sprinkling on the mat. The dough should be bouncy, soft, and not sticky. If you find it at all difficult to handle, then add the rest of the flour.
• Roll into a rectangle about 8×12 inches. Sprinkle evenly with cheese and onion mix. Roll up tightly from the short end.
• Place seam-side down in a greased 8 ½ by 4 ½ inch pan. Cover and let rise 60-90 minutes, until domed about 1 inch above the pan.
• Bake at 350°F for 45-50 minutes, tenting loosely if browning too fast.
• Brush hot loaf with melted butter (optional). Let cool at least 45 minutes before slicing.
• If you let cool completely, then wrap and store in the refrigerator overnight, the bread will be even easier to slice.

Keyword Cheese Bread, Sandwich Bread, Sourdough

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