Sourdough Feta Dill Bread (Bread Machine)
240 mins (prep 30, cooking 210)
12 ingredients
1 servings
I love the feta dill bread by Barb Gertz, but I wanted to convert it to a sourdough version. This is what I came up with. Time is approximate, as starters can be variable, and does not include time for sponge to develop. Try baking this as rolls for sandwiches.

Categories:  sourdough-breads , small-appliance , breads , equipment , <-4-hours , cheese , bread-machine , eggs~dairy , yeast-breads , time-to-make ,
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Serving Size (408.53 g)
Servings 1
Amount per Serving
Calories 903.74 Calories from Fat 470.88
% Daily Value *
Total Fat 52.32g 80.5%
Saturated Fat 27.99g 139.96%
Trans Fat 0.0g %
Cholesterol 181.78mg 60.59%
Sodium 5375.73mg 223.99%
Total Carbohydrate 63.7g 21.23%
Dietary Fiber 1.04 g 4.14%
Sugars 51.66 g %
Protein 45.62g 91.24%
Vitamin A 770.63IU% Vitamin C 3.95mg%
Calcium 1542.25mg% Iron 2.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
bread flour, bread flour, instant potato flakes, chopped fresh dill