Sourdough Surprises: Buttery Herb Pull-Apart Bread
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Soft pull-apart sourdough loaf flavored with Italian herbs, Parmesan and butter.
  • Sponge:
  • ⅔ C (152g/5⅜ oz) water
  • ⅔ C (152g/5⅜ oz) unbleached all-purpose flour
  • 2 Tbsp. 100% hydration sourdough starter
  • Dough:
  • 2⅚ C (266g/5.8oz) unbleached all-purpose flour
  • 2 T (21 g/ 0.75 oz) potato flour
  • 3 T (21g/ 0.75 oz) nonfat dry milk powder
  • 2 T (25g/7/8 oz) sugar
  • 1½ tsp. salt
  • 1½ tsp. Italian Seasoning herbs
  • 4 T (57g/2 oz) unsalted butter, softened
  • ½ C (113g/4oz) lukewarm milk
  • Filling::
  • 2 T (43g/ 1.5oz) melted butter
  • ½ C (28g/ 1oz) grated Parmesan cheese
  1. Combine the ingredients for the sponge in a medium bowl. Cover lightly and let sit until bubbly. This may take 8 or more hours, depending on the activity of your starter and the temperature in the room.
  2. Combine the sponge mixture with the remaining bread ingredients. Add additional water or flour to make a soft dough. Knead until smooth and elastic.
  3. Divide into 32 pieces and roll each into a small ball.
  4. Lightly grease a 9" bread pan.
  5. Dip 11 balls of dough into the butter and place them butter side up in the bottom of the bread pan. Sprinkle with ⅓ of the Parmesan.
  6. Repeat with another 11 balls and another ⅓ of the Parmesan.
  7. Finish with the final layer of dough balls and Parmesan.
  8. Lightly cover with greased plastic wrap and allow to rise until doubled in bulk. This may take 8 or more hours depending on the temperature in the room.
  9. Preheat the oven to 350F/177C.
  10. Bake the bread for oven for 40 to 45 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F/88C.
  11. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.
Recipe by BakeNQuilt at