Sourdough Discard Loaf with Sundried Tomato & Parmesan
To the bowl of a stand mixer fitted with the paddle attachment stir together the water, Fleischmann’s Quick-Rise Instant Yeast, sourdough discard, olive oil & salt. Once combined add the flour. Knead until dough is smooth & elastic, about 5 minutes.
Ingredients
- 1 cup water, warm to touch
- 2 1/4 teaspoons Fleischmann’s Quick-Rise Instant Yeast
- 1/2 cup sourdough discard
- 3 tablespoons of olive oil
- 3 cups of all-purpose flour
- 1 1/2 teaspoons salt
- 1 cup freshly grated parmesan
- 1/2 cup thinly sliced sun-dried tomatoes
Method
To the bowl of a stand mixer fitted with the paddle attachment stir together the water, Fleischmann’s Quick-Rise Instant Yeast, sourdough discard, olive oil & salt.
Once combined add the flour. Knead until dough is smooth & elastic, about 5 minutes.
Add the parmesan & sun-fried tomatoes. Mix until combined & shape into a ball. Cover & let rise until doubled in size, about 2 hours.
For the last 30 minutes of rise time, place a dutch oven in the oven & preheat to 400(f) degrees.
Shape into a round loaf & place on a piece of parchment paper. Carefully transfer the parchment paper to the preheated dutch oven. Bake for 30 minutes with the lid on. Remove the lid & continue baking for an additional 15 minutes, until golden & cooked throughout.
Let cool completely before slicing. Best enjoyed fresh within 48 hours!
