Sourdough Cheddar and Herb Quick Bread
This quick and easy sourdough cheddar and herb quick bread is the perfect way to use up sourdough starter discard. It’s moist, tender, and full of savory, cheesy herb flavor! This recipe makes the perfect side dish for dinner, a savory appetizer, or can be used as a tasty sandwich bread.
Ingredients
Dry ingredients
- 2 cups (240 g) all-purpose flour
- 1 tablespoon fresh herbs thyme and oregano
- 1 teaspoon (5 g) salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup (3 oz) shredded cheddar cheese
Wet ingredients
- ½ cup (125 g) sourdough starter discard or fed
- 1 cup (240 g) milk
- 2 tablespoons (30 g) olive oil
- 2 large eggs
Instructions
- Preheat your oven to 350°F (176°C) . Line a 9" x 5" loaf pan with parchment paper or lightly grease with cooking spray.
- In a large mixing bowl, combine the 2 cups all-purpose flour, 1 tablespoon fresh herbs, 1 teaspoon salt, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- In a separate mixing bowl, whisk together ½ cup sourdough starter, 1 cup milk, 2 tablespoons olive oil, and 2 large eggs.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in ¾ cup shredded cheddar cheese.
- Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool for 10-15 minutes before transferring it to a cooling rack. Slice and serve.
Notes
After mixing and pouring the batter into the baking dish, you can cold ferment it in the fridge overnight. Just keep it covered until you're ready to bake.
Storage: Let the bread cool completely before storing. Cover and keep leftovers at room temperature for 1-2 days or in the fridge for up to a week.
Freezing: Wrap the cooled loaf in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months.
Thawing: Thaw the bread in the fridge overnight, then bring it to room temperature before slicing and serving.
Nutrition
Serving: 1sliceCalories: 151kcalCarbohydrates: 23gProtein: 5gFat: 4g