Description
A savory and interactive pull-apart bread featuring sourdough, earthy mushrooms, and a buttery glaze.
Ingredients
Scale
- 100g active sourdough starter, fed within 4–8 hours
- 450g all-purpose flour (or 350g all-purpose + 100g bread flour)
- 250–300g warm water
- 10g fine sea salt
- 80g unsalted butter (plus extra for coating)
- 300–400g mushrooms (cremini or shiitake)
- 3–4 cloves fresh garlic
- Fresh thyme and parsley, finely chopped
- Grated cheese (optional: Gruyère or Parmesan)
- Olive oil for sautéing
Instructions
- In a large bowl, combine the flour and most of the water. Mix until there are no dry streaks and let rest for 30 minutes.
- Add the sourdough starter and salt with the remaining water. Mix until cohesive, perform stretch-and-folds, and let bulk ferment for 3–4 hours.
- Heat a skillet and sauté mushrooms in olive oil and butter, adding garlic, thyme, salt, and pepper. Cool the mixture.
- Turn the dough onto a floured surface, shape into a rectangle, and cut into 1.5–2-inch pieces.
- Melt butter, toss dough pieces for an even coat, layer in a greased bundt pan with mushroom mixture, and let proof for 45–60 minutes.
- Preheat oven to 375°F (190°C) and bake for 35–45 minutes until golden brown and internal temperature is around 200°F (93°C).
- Let cool for 10–15 minutes, then invert onto a serving plate and serve warm.
Notes
To make it dairy-free, replace butter with high-quality olive oil. For added richness, consider adding a single egg to the dough.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: sourdough, monkey bread, pull-apart bread, savory bread, easy recipe
