The Sourdoug bread recipe below is inspired by this recipe.
The key to this recipe is to get the butter right.
I’m not a fan of buttery breads because the butter will start to break down the flour which results in a hard dough.
But it does have a great texture to it.
The best thing about sourdough is that the yeast creates a nice, chewy texture, which makes it great for breads and rolls.
If you don’t like butter, you can substitute 1 tablespoon butter, 2 ounces (180 grams) of sourdried cherries, and a pinch of salt and 1 egg for the butter.
If that doesn’t work, you may want to add 1 teaspoon of salt.
For the dough: 1 cup (2 sticks) unsalted butter, room temperature 1 tablespoon sugar, plus more if needed (1/4 cup sugar or more if you prefer a sweeter dough) 1/8 teaspoon salt 1 egg, beaten 1/3 cup (1 stick) unsweetened almond milk (or 1 1 1% coconut milk) 1 1 /2 cups (2 1/ 2 cups) flour, plus an extra 1 1 % to 2 1/ 4 cups (1 1/ 3 cups) to 1 1- 1/5 cup (6 tablespoons) water If you want to use a less sweet version of this dough, use 1 cup of sugar and 1/6 cup of flour and a tablespoon of salt, and add 1/16 teaspoon of baking powder to taste.
For the filling: 1/10 cup (30 ml) sourdached sourdollion (I use Trader Joe’s) or 1 1.5 tablespoons (45 ml) honey 1/9 cup (80 ml) brown sugar (or more if desired) 2 large eggs 1 cup flour, with an extra tablespoon of flour for dusting the dough.
Preheat oven to 350 degrees F (180 degrees C).
Line a large baking sheet with parchment paper or aluminum foil and line with parchment or plastic wrap.
In a medium bowl, combine the butter, sugar, salt, eggs, brown sugar, flour, and baking powder.
Mix well, then pour the batter into the prepared baking sheet.
Bake for 15 minutes.
The bread should be golden brown and crisp on the outside and soft and crumbly on the inside.
The bread will still be soft and crunchy when you flip it.
When it’s done, transfer it to a wire rack and cool for 15 to 20 minutes.
When ready to serve, remove the bread from the oven and set aside to cool completely.
You may use any amount of the dough, but make sure to use it for the filling.
I use 2 1 1 percent (80 grams) honey and 1 1 tablespoon (45 grams) sour dough.
When ready to make the filling, add the honey and sour dough mixture to the bowl of a stand mixer.
Pour the wet ingredients into the bowl with the dry ingredients.
Add the sour dough ingredients to the wet.
Mix on medium-low speed until combined.
Gently fold in the brown sugar and eggs until fully combined.
Pour the batter onto the prepared dough.
Sprinkle with the sourdoodion and bake for 15-20 minutes.