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This recipe is one I’ve had in my files for many years. This fall, I finally converted it to a sourdough recipe, and I love how it turned out! Sourdough Herb Cheese Ring goes perfect with soups or your favorite entrée. Seasoned with herbs and a cheesy surprise in every bite, my family loves this bread. Plus, it makes two, so there is plenty for a large gathering, or you may gift one or freeze it for later.
Our middle daughter actually made this bread for the 4-H county fair many years ago and won a purple ribbon for it. But that was before I started my sourdough adventure! I believe the original recipe came from Taste of Home.
Convert a Recipe to Sourdough
Converting a regular yeast bread to a sourdough recipe is not difficult, but it does take a little consideration and calculation. To begin, you substitute your sourdough starter for the yeast, and then you alter the amount of flour and water (or liquid) in the recipe to accommodate for the liquid in the starter. Also, the rising time will take more time in the sourdough version, at least twice the amount of time. But, it’s worth it!
Thankfully, you do not need to worry about all that, as you can make this bread just as written! I’ve made it more than three times now, tweaking it here and there until it is just right.
If you have interest in converting a favorite bread recipe into one that uses sourdough, there are many online sites that go into the fine details of calculating the weight of everything, but I’d rather not go into that. See this post at Homemade on our Homestead for more details, where she also offers a free printable conversion card for your use that’s quite handy.
Ingredients for Sourdough Herb Cheese Ring
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Instructions for this Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with parchment paper or a silicone baking mat.
Using a box grater, finely grate the mozzarella and cheddar cheese.
Prepare the Dough
In a large mixing bowl, combine active sourdough starter, warm water, powdered dry milk, softened butter, granulated sugar, kosher salt, and vital wheat gluten. Stir together using a kneading hook.
Add whole wheat flour, 1 1/2 cups all-purpose flour, and the Herbs de Provence blend. Stir until blended, adding remaining flour to form a soft dough.
If you don’t have Herbs de Provence blend, you may use Italian seasoning or make your own blend by combining the following: 2 teaspoons each of basil, marjoram, and crushed rosemary, and thyme; 1 teaspoon each of sage, fennel seeds, and lavender. Place in a tightly sealed jar and mix to combine. See more recipes that use Herbs de Provence.
Place dough in a greased bowl and cover. Allow to rise until double, approximately 2 hours.
Prepare the Filling Mixture
In a small bowl, combine the prepared shredded cheese, dried parsley, garlic powder, and smoked paprika. Mix well.
The last time I prepared this bread, I didn’t have any cheddar cheese and simply used a full fat mozzarella cheese. It was quite tasty, so if you don’t have any cheddar cheese, go ahead and use all mozzarella. Or vice-versa.
Assemble the Bread Rings
When dough has fully risen and doubled, punch it down, and turn out onto a lightly floured surface. Divide the dough in half.
Using a rolling pin, shape one half of the dough into a 15″ x 10″ rectangle. Sprinkle half of the filling ingredients over the dough. Roll up jellyroll-style, starting with a long side. Pinch seams to seal. Form into a ring, pinching the ends together to seal.
Place seam-side down on the prepared baking sheet. Using a sharp knife or bread lamé, cut 1/2-inch slashes in two-inch intervals. Repeat with the second dough and remaining filling.
Cover with a towel or plastic wrap and allow to rise in a warm place until doubled, about 60-90 minutes.
Bake Bread Rings
Toward the end of the rising time, preheat oven to 350°F, allowing at least 30 minutes for the oven to warm. Prepare an egg wash by whisking together one egg and 2 tablespoons water. Brush each ring with the egg wash, and sprinkle both with sesame seeds and grated Parmesan cheese.
Bake in preheated oven for 25-30 minutes until loaves are golden brown. Transfer loaves to a wire rack to cool.
Serve warm with your favorite soup, or as a table bread with butter. This recipe makes 2 loaves and will serve 8-10 people.
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Sourdough Herb Cheese Ring
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup "fed" sourdough starter (active and bubbly)
- 1 cup warm water
- 1/3 cup powdered dry milk
- 2 tablespoons butter (softened)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon vital wheat gluten (optional, but recommended)
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons Herbs de Provence
Filling
- 1 cup mozzarella cheese (shredded)
- 1 cup cheddar cheese (shredded)
- 1 1/2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Topping
- 1 large egg + 2 tablespoons water (egg wash)
- 2 teaspoons sesame seeds
- 4 teaspoons Parmesan cheese (grated)
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with parchment paper or a silicone baking mat.
- Using a box grater, finely grate the mozzarella and cheddar cheese.
Prepare the Dough
- In a large mixing bowl, combine active sourdough starter, warm water, powdered dry milk, softened butter, granulated sugar, kosher salt, and vital wheat gluten. Stir together using a kneading hook.
- Add whole wheat flour, 1 1/2 cups all-purpose flour, and Herbs de Province blend. Stir until blended, adding remaining flour to form a soft dough. Knead for 3-4 minutes.
- Place dough in a greased bowl and cover. Allow to rise until double, approximately 2 hours.
Prepare the Filling Mixture
- In a small bowl, combine the prepared shredded cheese, dried parsley, garlic powder, and smoked paprika. Mix well.
Assemble the Bread Rings
- When dough has fully risen and doubled, punch it down, and turn out onto a lightly floured surface. Divide the dough in half.
- Using a rolling pin, shape one half of the dough into a 15″ x 10″ rectangle. Sprinkle half of the filling ingredients over the dough.
- Roll up jellyroll-style, starting with a long side. Pinch seams to seal. Form into a ring, pinching the ends together to seal. Place seam side down on the prepared baking sheet. Repeat with the second dough and remaining filling.
- Using a sharp knife or bread lamé, cut 1/2-inch slashes in two-inch intervals for each loaf.
- Cover with a towel or plastic wrap and allow to rise in a warm place until doubled, about 60-90 minutes.
Bake Bread Rings
- Toward the end of the rising time, preheat oven to 350℉, allowing at least 30 minutes for the oven to warm.
- Prepare an egg wash by whisking together one egg and 2 tablespoons water. Brush each ring with the egg wash, and sprinkle both with sesame seeds and grated Parmesan cheese.
- Bake in preheated oven for 25-30 minutes until loaves are golden brown. Transfer loaves to a wire rack to cool.
- This recipe will make 2 loaves and will serve 8-10 people.
Notes
Nutrition
