Description
Garlic herb sourdough bread dazzles palates with its luxurious brie and cranberry filling, creating a sensational flavor symphony. Gooey cheese and tangy sauce nestled within herb-infused bread promise pure culinary bliss you’ll savor with each irresistible bite.
Ingredients
Scale
Bread Ingredients:
- 3 cups bread flour
- 1 cup active sourdough starter
- 1 cup warm water
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp dried herbs (mix of rosemary, thyme, oregano)
- 3 cloves garlic, minced
Filling Ingredients:
- 8 oz brie cheese, sliced
- 1/2 cup cranberry sauce
Topping Ingredients:
- 1 tbsp melted butter
- 1 tsp dried herbs
- 1 pinch sea salt
- 1 clove garlic, finely minced
Instructions
- In a spacious mixing bowl, blend the active sourdough starter with warm water, creating a uniform liquid base that will activate the fermentation process.
- Incorporate minced garlic, dried herbs, olive oil, and salt into the liquid mixture, whisking thoroughly to distribute flavors evenly throughout the dough.
- Gradually fold bread flour into the wet ingredients, kneading methodically until a smooth, elastic dough forms with a consistent texture.
- Cover the dough and allow it to rest in a warm environment for approximately 4-6 hours, permitting natural fermentation and substantial rising.
- Once the dough has doubled in volume, gently deflate and stretch it into a rectangular shape on a lightly floured surface.
- Layer sliced brie cheese across the dough’s surface, ensuring even distribution and leaving a small border around the edges.
- Carefully spread cranberry sauce over the cheese, creating a vibrant and flavorful filling layer.
- Roll the dough carefully, encasing the brie and cranberry sauce within, pinching the seams to seal the filling completely.
- Transfer the rolled loaf to a parchment-lined baking sheet, allowing it to proof for an additional 1-2 hours until visibly puffy.
- Preheat the oven to 425°F, preparing for a crisp exterior and melted interior.
- Brush the loaf’s surface with melted butter, then sprinkle with additional dried herbs, minced garlic, and sea salt.
- Bake for 35-40 minutes until the crust achieves a golden-brown color and sounds hollow when tapped.
- Remove from the oven and let the bread cool for 15-20 minutes before slicing to allow internal temperatures to stabilize.
Notes
- Enhance fermentation by using a warm, draft-free spot like inside a turned-off oven with the light on, creating optimal rising conditions for the sourdough.
- For gluten-free variations, substitute bread flour with a blend of gluten-free flour mix and xanthan gum to maintain structural integrity and similar texture.
- Control moisture by draining cranberry sauce slightly to prevent excess liquid from making the bread soggy during baking.
- Experiment with alternative cheese options like camembert or goat cheese for different flavor profiles while maintaining similar melting characteristics.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg