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    Sourdough Onion Herb Bread

    Average Rating:

     3 Total Reviews

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    • on September 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!

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    • on April 08, 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!

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    • on September 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.

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    Nutritional Facts for Sourdough Onion Herb Bread

    Serving Size: 1 (802 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1259.2
     
    Calories from Fat 259
    20%
    Total Fat 28.8 g
    44%
    Saturated Fat 17.0 g
    85%
    Cholesterol 73.8 mg
    24%
    Sodium 2546.2 mg
    106%
    Total Carbohydrate 216.5 g
    72%
    Dietary Fiber 7.6 g
    30%
    Sugars 15.2 g
    61%
    Protein 30.0 g
    60%

    The following items or measurements are not included:

    sourdough starter

    italian seasoning

    Detailed Nutrition Values About Nutrition Info
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