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Sage & Gruyere Sourdough Bread

A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I’m thrilled to share it. —Debra Kramer, Boca Raton, Florida
  • Total Time
    Prep: 35 min. + rising Bake: 25 min.
  • Makes
    1 loaf (16 slices)

Ingredients

  • 1/2 cup sourdough starter
  • 1-1/8 teaspoons active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/2 cup canned pumpkin
  • 1/2 cup shredded Gruyere cheese, divided
  • 4 teaspoons butter, softened
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh sage
  • 1 teaspoon salt
  • 2-1/4 to 2-3/4 cups all-purpose flour
  • 1 large egg, lightly beaten

Directions

  • Let Sourdough Starter come to room temperature before using.
  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
  • Brush egg over loaf; sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts
1 slice: 98 calories, 3g fat (1g saturated fat), 18mg cholesterol, 186mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Ashley
    Sep 14, 2020

    I need to preface my review with 'I am just learning to cook' AND this is my 4th bread loaf ever. That said, I was really hoping for more flavor, considering the cheese and sage. Also I feel like it was very very salty. I would cut the salt by a quarter at least. I don't hate this, and I will make it again for sure in order to make sure my first initial thoughts on it were correct, and it wasn't just a 'i'm totally new to cooking' thing. Will make nice savory french toast. (PS my husband is a Chefy so my bar is unreasonably high- and he liked it!!! But I don't know if he just said that because he's the most supportive person ever? He agreed about the salt tho...)