Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook*. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon / 10 grams at a time) to reach your desired consistency.
Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Mix until combined. Set aside 1 Tablespoon of this mixture to brush on the loaf when it comes out of the oven. Grease a 9x5-inch loaf pan and set aside**.
After the rise, turn the dough onto a smooth work surface and divide into 12 equal-sized pieces. I recommend using a kitchen scale to divide the dough evenly (for me, each piece was about 55 grams).Flatten each piece with the palm of your hand into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture. Fold the piece in half like a taco, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using all but the 1 Tablespoon of the butter mixture you've kept for brushing on the loaf when it comes out of the oven.
Cover the pan with plastic wrap or a clean kitchen towel and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.
Preheat the oven to 350℉.
Bake for 30 minutes, then cover with aluminum foil and bake an additional 5-10 minutes. The final loaf will be golden brown, and if you use a kitchen thermometer, the internal temperature will reach about 200℉. While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt. Let the loaf cool in the pan for 10 minutes, then serve.
Nutitrion
Serving Size: 1 serving
Calories: 510 kcal
Carbohydrates: 73 g
Protein: 12 g
Fat: 19 g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 72 mg
Sodium: 613 mg
Sugar: 2 g
Unsaturated Fat: 6 g
Reviews
Desiree on 2025-08-20 (5 stars): Such a yummy savory treat, came out so soft! Hands down will make this again.!
Barbraa Durso on 2025-08-10 (5 stars): This is brilliant.
KJ on 2025-08-04 (2 stars): To much garlic and a little dry
Corinna on 2025-07-25 (5 stars): Absolute people pleaser!
Delicious, garlicy and buttery treat. I’ve made it in a 19cm round baking tray (as I didn’t have a loaf pan), increased it to 8 portions, and it worked out perfectly - looked like a buttery flower in the end.
Thanks for the awesome recipe. 10/10 will bake it again!
Bruna on 2025-07-03 (5 stars): Hi::: wondering if I could use Gluten free all purpose flour?
I don’t have a regular one now but wondering if would be possible?
Mar on 2025-06-13 (5 stars): It was delicious thank you!very easy!
Mar on 2025-06-12 (5 stars): I really liked it for two reasons: 1. It was very tasty and easy. 2. A good recipe was added to my Discord. Thank you.
Shana on 2025-05-04 (5 stars): This was amazing! I used active starter I fed about 3 hours earlier. Forgot the salt on top, but it really didn't need it. I'm going to bake a sweet loaf next
