Description
A soft, rich, and slightly tangy sourdough brioche bread, perfect for making toast, sandwiches, or enjoying with butter and jam.
Ingredients
- 1/2 cup active sourdough starter
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 tablespoon instant yeast
- 1 tablespoon milk powder (optional, for extra richness)
- 1 egg, for egg wash
Instructions
- In a bowl, combine the warm milk, sourdough starter, sugar, and yeast. Stir until the yeast and sugar are dissolved, and let the mixture sit for about 5-10 minutes, until it becomes bubbly.
- In a large mixing bowl, whisk together the flour, salt, and milk powder (if using). Add the wet mixture along with the eggs and honey. Mix until a dough forms.
- Knead the dough for 8-10 minutes by hand or using a stand mixer, until it becomes smooth and elastic. Gradually add in the softened butter, kneading until it is fully incorporated into the dough. The dough will be soft but not sticky.
- Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for 2-3 hours, or until it doubles in size.
- Once the dough has risen, punch it down and transfer it to a floured surface. Shape the dough into a loaf by folding in the edges and rolling it into a tight cylinder. Place the shaped dough into a greased loaf pan.
- Cover the loaf and let it rise again for about 1-2 hours, or until it has doubled in size and has risen slightly above the top of the loaf pan.
- Preheat the oven to 350°F (175°C). In a small bowl, whisk the egg for the egg wash, then brush it over the top of the loaf.
- Bake the brioche for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If the top begins to brown too quickly, cover it loosely with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. Enjoy your delicious sourdough brioche bread!
Notes
- For a richer flavor, you can add a little more butter to the dough or increase the honey for extra sweetness.
- This dough benefits from a slow fermentation process, so you can also refrigerate it overnight for a longer rise, which will enhance the flavor.
- If you don’t have instant yeast, you can use active dry yeast, but be sure to proof it in warm water before adding it to the dough.
- For a slightly crispier crust, you can place a pan of water in the oven while baking to create steam.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French