Last Updated on January 7, 2024 by Jill
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This week I have a delicious sourdough garlic cheddar bread recipe for you. The flavors absolutely POP! in this bread. I have been making sourdough bread for about 8 years now. It really is something I quite enjoy and have really been expanding my repertoire. Experimenting and creating is something I have really found a passion for.
Sourdough Garlic Cheddar Bread Recipe
Table of Contents
This recipe is one of those creations. I hope you enjoy it. This bread is great for sandwiches or as a side with any meal. It will take your delicious sandwiches, fresh or toasted to the next level.
The garlic adds such a wonderful flavor to the bread. Garlic is excellent for our immune systems and overall health, an added bonus to the bread. I used fresh minced garlic but you could use dehydrated or roasted. I think roasted would really elevate the flavor.
Who doesn’t love a little cheddar cheese melted in their bread? Making it a wonderful pairing to the garlic. If you’re not a fan of cheddar you could certainly use a different hard cheese. This Sourdough Garlic Cheddar Bread is a must-try. Scroll down for the recipe.
Bread Loaf Pan
There are lots of things you use when making bread, measuring cups, bowls, spatulas, etc. I wanted to share this loaf pan with you. It is one that I have been using for over a year and absolutely love it.
It is non-stick and very easy to clean. The sourdough garlic cheddar bread just slides right out of the pan. The best part is you don’t have to spray it with oil or butter before adding the dough. If you want to pick one up for yourself you can get it by clicking here
Sourdough Tips and Tricks
- when doing pullovers if you wet your hands slightly it helps to keep the dough from sticking to your hands
- Make sure to cool your bread completely prior to cutting into it. By letting it cool it will finish cooking and keep the bread from being a “gummy” consistency.
- When cooling your bread refrain from covering it with a towel. Covering it with a towel will prevent moisture from escaping. If the moisture can’t escape the bread can have a gummy consistency in the middle.
- Once your bread has cooled completely and you want to slice into it. Flip the Sourdough bread on its side. This way you can see the top and bottom of the bread. Giving you a much more even slice every time. Enjoy!
Sourdough Garlic Cheddar Bread
Ingredients
- 4 Cloves Garlic Minced
- 4 Ounces Cheddar cut into small cubes
- 1/4 Cup Coconut Oil or soft butter.
- 1 TBSP Sugar or Honey
- 1.5 Tsp Sea Salt
- 1/2 Cup Active and Bubbly Starter
- 1 -1/4 Cup Water
- 4 Cups Flour
Instructions
- Test a small amount of starter in a cup of water. If it floats your starter is active and ready for bread making. If not do one more feeding and then test again. You want it to float in the water prior to making your bread. If you rush it your bread will turn out much more dense.
- Combine all ingredients and knead until elastic. Usually 10-15 minutes for me by hand. You can use a mixer with a dough hook if you prefer for this step. Then do a set of "Pullovers" and let the bread sit.
- A Pullover is where you take one side of the bread pull it up into the air and lay it down over to the other side of the bread. You then rotate the bread and continue doing the same till you get all the way around. that is one set of Pullovers
- Let it sit for 30 minutes before the first set of Pullovers. You will do 3 sets in an hour and thirty minutes. Let the bread sit for the next 30 minutes and then complete the next set.
- On the second set, you will add the Minced Garlic and Cheddar to the bread as you are doing the Pullovers. This will incorporate the items throughout the bread. Once complete let it sit for the last 30 minutes. Then do the last set of Pull-Overs.
- Once you have completed your pullovers you will cover it with a towel and let the bread sit for 2-3 hours.
- For the last rise put your bread on a floured surface shape it into a loaf and put it into a loaf pan. See Notes for the pan I use and LOVE. Cover again with a towel and let rise for 2-3 hours or until doubled.
- Preheat the oven to 375 degrees and bake for 45 minutes.
- Immediately remove the loaf from the pan and cool on a cooling rack till completely cool. (can take 2-6 hours). This step is very important to complete the cooking process of the bread. Which prevents a gummy loaf and enhance the flavor.
- Once your loaf has cooled completely you can flip it on its side and cut a slice of your delicious bread. (By cutting the bread on the side you can see exactly where you are cutting which gives you a more even slice and prevents crumbling).
- Enjoy!
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Please let me know in the comments below if you try the recipe. I have just started putting recipes on my blog. Any feedback is greatly appreciated in helping me grow and improve my blog. Once again, I hope you enjoy this recipe.
I am trying to post recipes, and what we’re up to posts, etc. evenly. So, if you were hoping to read a different post this week, check back next week as there is always something new.
If there is something you would like to see me post about on my blog please let me know. If I can I will.
Cheers,
Jill
