Sourdough Brioche Bread

why make this recipe

Sourdough Brioche Bread is a delicious blend of the tangy flavor of sourdough with the rich, buttery goodness of brioche. This unique combination makes it perfect for breakfast, sandwiches, or even as a snack. The sourdough starter adds depth and character to the bread, while the eggs and butter create a soft, fluffy texture. It’s a wonderful way to use your sourdough starter and impress your family and friends.

how to make Sourdough Brioche Bread

Ingredients

• 3 cups all-purpose flour
• 1 cup bread flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1/4 cup unsalted butter (softened)
• 1 cup active sourdough starter
• 1/2 cup whole milk (warm)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon instant yeast

Directions

1. In a large bowl, mix the flours, sugar, and salt.
2. In another bowl, combine the sourdough starter, warm milk, eggs, vanilla, and softened butter.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth.
5. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
6. Punch down the dough and shape it into a loaf.
7. Place the loaf in a greased loaf pan and let it rise for another hour.
8. Preheat the oven to 350°F (175°C).
9. Bake for 30-35 minutes until golden brown.
10. Let it cool before slicing.

how to serve Sourdough Brioche Bread

You can serve Sourdough Brioche Bread in many ways. It’s great toasted with butter and jam for breakfast. You can also use it for making French toast or sandwiches. Its soft texture makes it perfect for spreads or as a side with soups and salads.

how to store Sourdough Brioche Bread

To store Sourdough Brioche Bread, wrap it in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days. If you want to store it longer, you can freeze it, wrapped tightly in plastic wrap. It can last in the freezer for up to a month.

tips to make Sourdough Brioche Bread

• Ensure your sourdough starter is active and bubbly before using it.
• Knead the dough well to develop a good structure; this helps in achieving a fluffy texture.
• If your kitchen is cold, you can let the dough rise in a slightly warm oven (turn it on for a minute, then turn it off).
• Be careful not to overbake; check the bread’s color when it’s golden brown.

variation

You can add chocolate chips, dried fruits, or nuts to the dough for added flavor and texture. Another option is to use different flavored extracts, like almond, instead of vanilla.

FAQs

1. Can I make this recipe without a sourdough starter?
   Yes, you can use commercial yeast instead of a sourdough starter. Simply substitute the sourdough starter with an equal amount of water and flour.

2. Why is my brioche bread dense?
   The dough might not have risen enough, or it may have been over-kneaded. Make sure to knead it just until it’s smooth.

3. How can I tell when the bread is done baking?
   The bread should be golden brown on top and sound hollow when you tap the bottom. You can also use a food thermometer; it should reach about 190°F (88°C) in the center.

Sourdough Brioche Bread

A delicious blend of tangy sourdough and rich, buttery brioche, perfect for breakfast, sandwiches, or as a snack.

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Prep Time 2 hours hrs

Cook Time 35 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 12 slices

Course: Breakfast, Snack

Cuisine: American, Bakery

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 3 cups all-purpose flour
• 1 cup bread flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast

Wet Ingredients

• 1/4 cup unsalted butter (softened)
• 1 cup active sourdough starter Ensure it is active and bubbly.
• 1/2 cup whole milk (warm)
• 4 large eggs
• 1 teaspoon vanilla extract

Method

 

Preparation

1. In a large bowl, mix the flours, sugar, and salt.
2. In another bowl, combine the sourdough starter, warm milk, eggs, vanilla, and softened butter.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth.
5. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
6. Punch down the dough and shape it into a loaf.
7. Place the loaf in a greased loaf pan and let it rise for another hour.
8. Preheat the oven to 350°F (175°C).

Baking

1. Bake for 30-35 minutes until golden brown.
2. Let it cool before slicing.

Notes

To store, wrap in plastic wrap or place in an airtight container. Can be kept at room temperature for up to 3 days, or frozen for up to a month. Consider adding chocolate chips, dried fruits, or nuts for variation.