Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

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.

Ingredients Nutrition

  • 1 34 cups proofed sourdough starter
  • 34 cup milk
  • 2 tablespoons sugar
  • 4 tablespoons butter
  • 14 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.

Reviews

(3)
Most Helpful

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!

bcfossett September 22, 2009

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!

Deb's Recipes April 08, 2006

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.

Chipfo September 11, 2005

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