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–+ servings
Loaf of brioche uncut

Sourdough Brioche Bread

An enriched dough made with butter, eggs, and milk-- and naturally leavened with sourdough starter; this will become an absolute favorite around the table.
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Prep Time 1 day
Cook Time 25 minutes
Total Time 1 day 25 minutes
Servings: 24
Course: Sourdough
Cuisine: American, French
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup active sourdough starters active and bubbly 227g
  • 3 cups bread flour 420g
  • 1/2 cup unbleached all purpose flour 70g
  • 1/4 cup sugar 48g
  • 4 eggs large
  • 1 1/2 tsp salt 8g
  • 1/2 cup milk 122g
  • 2 sticks butter room temp 226g
  • 1 tbsp water for Eggwash

Method
 

  1. Feed starter at night before bed. This way when you wake up in the morning, it will be nice and bubbly.
  2. In the morning, combine all ingredients in a mixer and knead until smooth and glossy. The dough will be very wet, but after 10-15 minutes in the stand mixer (or by hand), it will come together. Don’t add more flour even though it is tempting.
  3. Cover with plastic wrap, a damp towel, or tight lid and place in a warm spot for 6-8 hours (or until doubled).
  4. Refrigerate for a few hours (or overnight) so that dough is nice and stiff for shaping.
  5. Divide into two equal portions. I really like to use my bench scraper to do this.
  6. Divide each half into eight, so that you have a total of 16 equal-sized pieces. 
  7. Roll into balls.
  8. Add eight balls to a parchment-lined loaf pan. Repeat for the other eight in another loaf pan.
  9. Cover and allow to rise until doubled, another 6-8 hours (or overnight).
  10. Preheat oven to 425 degrees.
  11. Create an egg wash by beating an egg with water. Brush over the loaf. This gives it that beautiful color.
  12. Bake 25 minutes until the brioche starts to turn golden.

Nutrition

Calories: 145kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 208mgPotassium: 29mgFiber: 0.5gSugar: 2gVitamin A: 244IUCalcium: 11mgIron: 0.3mg

Notes

  • This dough is a wet dough. Even if you are tempted to add more flour, don’t. Too much flour will give you a tougher bread rather than something light and fluffy.
  • If you don’t have bread flour, you can use all-purpose. It will not be quite as soft as using the mix of the two flours, but it will still be yummy. The bread flour also helps it rise more.
  • You may be able to make this dairy free by using a milk alternative and vegan butter. I have not personally tried it.
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