A garlicky- carby side for any pasta night or appetizer. This recipe comes together in about 3 hours and is SO addicting. It's garlicky as hell, buttery and soft, and the most ideal vehicle for soaking up pasta sauce.
What You'll Need:
3/4 cup whole milk
1 tsp instant yeast
2 tsp granulated sugar
3 1/2 cups all-purpose flour
1 cup sourdough discard
1 egg
2 tsp flake salt (one for butter, one for dough)
1 tsp garlic powder
2 TB melted and 5 TB softened butter
1/2 cup green onions chopped
1 cup shredded cheese of choice
Parchment paper and Loaf pan
Let's Make It
In the bowl of a stand-mixer, pour in your warm milk, yeast and sugar. Combine and let sit to get frothy (about 5 minutes)
Turn your stand-mixer to low. Add your flour, garlic powder, sourdough discard and beaten egg, salt and chopped green onions.
Mix for 4-5 minutes on low and gradually add melted butter.
On a floured surface, knead bread for 2 minutes and place in a greased bowl. Cover with a damp towel and place in a warm place for 90 minutes- 2 hours. Dough should double in size.
On a floured surface, knead for 1-2 minutes to knock the gas out of the bread.
Divide into 12 equal pieces.
In a bowl with your softened butter, mix in your chopped onions, garlic powder and salt.
In a small bowl, have your shredded cheese ready.
Form your 12 pieces of dough into discs, the thickest part being by your palm.
Scoop your butter into the middle of the disc, top with cheese, and tuck at the edges. Pinch the edges closed and place seam-side down in your greased loaf pan.
Cover with a damp towel or plastic wrap, and let rise for 40 minutes. Preheat your oven to 350°F while your dough proofs.
Bake for 35-37 minutes (depending on your oven)
*Brush with melted butter and garlic, dip in your favorite pasta sauce.
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