Usually, when I’m messing with a new recipe, it takes me once to get it down. Occasionally it won’t work well the first time, so I have to try another. Rarely do I have to try more than twice to get a recipe right. This recipe took me 4 tries to get right! Every time I got this recipe going, I dealt with different issues. The dough wouldn’t rise. The bread wouldn’t cook completely through. And then AGAIN it didn’t cook through. Another time the bread looked burnt and was hard on top. But FINALLY, we’ve got this right. So here we are.

I enjoy this bread recipe because first, it’s simple. Next, it’s sweet, and not sour-tasting like sourdough can be. It can work for sweet things like French toast, and it can work for savory things like grilled cheese and sandwiches. The bread doesn’t break apart easily, which is almost like that “store-bought” bounce.

In this recipe, I originally used 2 cups all-purpose flour and 1 cup whole grain flour. But doing 3 cups all purpose is perfectly fine.

Brioche Sourdough Bread

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Rising Time 12 hours hrs

Servings: 1 Loaf

Course: Baking, Bread

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 3/4 cup Sourdough Starter Active
• 3 cups Flour All Purpose
• 1 tsp Salt
• 3 tbsp Honey
• 1/4 cup Softened Butter Unsalted
• 3/4 cup Milk
• 1 Egg

Equipment

• 1 Bread pan

Method

 

1. Add all of your ingredients to your mixer and mix on a low speed for 8 minutes.
2. Cover the bowl and allow it to sit for 10-14 hours to rise.
3. Stretch the dough out into a rectangle and roll it up like a scroll.
4. Place it into your parchment paper covered bread pan.
5. Allow this to do a second rise for 1-2 hours.
6. Preheat your oven to 400 degrees Fahrenheit.
7. Allow to bake for 35 minutes. Then drop your temperature to 350 degrees Fahrenheit and allow it to cook for another 20 minutes.
8. Allow this to cool on a cooling rack and enjoy!