Sourdough Brioche Bread

Why Make This Recipe

Sourdough brioche bread is a delightful twist on traditional brioche. Combining the rich, buttery flavor of brioche with the tangy taste of sourdough, this bread creates a unique flavor profile. It’s perfect for breakfast, toast, or even as a base for a luxurious sandwich. The light and fluffy texture makes it a favorite among bread lovers. Plus, making it yourself means you can enjoy this soft, indulgent bread fresh from your oven!

How to Make Sourdough Brioche Bread

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1 cup whole milk, warmed
• 4 large eggs
• 1 cup unsalted butter, softened
• 1/2 cup sourdough starter

Directions

1. In a mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until foamy.
2. In a large bowl, mix the flour, sugar, and salt.
3. Add the eggs and warmed milk mixture to the dry ingredients.
4. Mix until combined, then add the sourdough starter.
5. Gradually incorporate softened butter until the dough is smooth.
6. Knead the dough for about 10 minutes, then let it rise in a greased bowl for 1-2 hours.
7. Punch down the dough and shape it into a loaf.
8. Place in a greased loaf pan and let it rise again until doubled in size.
9. Preheat the oven to 350°F (175°C).
10. Bake for 30-35 minutes until golden brown.
11. Let cool before slicing.

How to Serve Sourdough Brioche Bread

Sourdough brioche bread is wonderful on its own, but you can also serve it with butter, jam, or honey. It’s great for making French toast or used as a base for sandwiches. This bread also pairs nicely with soups and salads.

How to Store Sourdough Brioche Bread

To store sourdough brioche bread, keep it in an airtight container or wrap it in plastic wrap. It stays fresh at room temperature for about 3 days. For longer storage, you can freeze the bread. Just slice it first so you can take out pieces as needed. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Tips to Make Sourdough Brioche Bread

• Make sure your milk is warm but not hot to avoid killing the yeast.
• Knead the dough well to develop gluten for a better texture.
• Allow the dough to rise in a warm place for optimal results.
• If your dough is too sticky, add a little more flour until it reaches a workable consistency.

Variation

You can add chocolate chips, dried fruits, or nuts to the dough for added flavor. Cinnamon and nutmeg can also be included for a spiced version of this bread.

FAQs

1. Can I use bread flour instead of all-purpose flour?
Yes, using bread flour will make the bread have a chewier texture due to the higher protein content.

2. How do I know when the bread is done baking?
The bread should be golden brown on top, and you can tap the bottom to hear a hollow sound indicating it’s fully baked.

3. Can I make this bread without a sourdough starter?
While the sourdough starter adds a unique flavor, you can replace it with more yeast or omit it entirely. However, the taste will be different.

Sourdough Brioche Bread

Sourdough brioche bread combines the rich, buttery flavor of traditional brioche with the tangy taste of sourdough, creating a light and fluffy bread perfect for breakfast, toast, or sandwiches.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 35 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 slices

Course: Bread, Breakfast, Snack

Cuisine: American, Bakery

Calories: 250

Ingredients Method Notes

Ingredients

  

Bread Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1 cup whole milk, warmed Ensure the milk is warm but not hot to avoid killing the yeast.
• 4 large eggs
• 1 cup unsalted butter, softened
• 1/2 cup sourdough starter Can be replaced with more yeast if necessary.

Method

 

Preparation

1. In a mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until foamy.
2. In a large bowl, mix the flour, sugar, and salt.
3. Add the eggs and warmed milk mixture to the dry ingredients.
4. Mix until combined, then add the sourdough starter.
5. Gradually incorporate softened butter until the dough is smooth.
6. Knead the dough for about 10 minutes, then let it rise in a greased bowl for 1-2 hours.
7. Punch down the dough and shape it into a loaf.
8. Place in a greased loaf pan and let it rise again until doubled in size.

Baking

1. Preheat the oven to 350°F (175°C).
2. Bake for 30-35 minutes until golden brown.
3. Let cool before slicing.

Notes

Store in an airtight container or wrap it in plastic wrap. It stays fresh for about 3 days at room temperature. For longer storage, freeze after slicing.