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.
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 paprika. Mix well.
Assemble the Bread Rings
Preheat oven to 350F degrees. 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
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
*Unless otherwise indicated, all butter used on this recipe site is salted.**If you don't have Herbs de Province 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.