Sourdough Brioche Bread Recipe
Make this amazing sourdough brioche bread recipe using your active starter! This is an amazing bread that is made with an enriched dough. It is soft, slightly sweet and has an amazing texture.
Servings 1 loaf
Ingredients
- 100 g active sourdough starter bubbly
- 520 g bread flour
- 2 eggs
- 1 cube softened butter also 115-120g, or 1/2 cup room temperature
- 200 g whole milk
- 50 g sugar
- 10 g salt
Topping
- 1 egg for egg wash
- butter to brush on after baking if desired
Instructions
- Warm your milk. You do not want it hot. I find that about 1 minute in the microwave is sufficient.
- Add the milk, sugar and sourdough start to your stand mixer.
- Give it a quick mix to incorporate.
- Add your flour and eggs to the mixer and mix it into a shaggy dough.
- Let it sit for about 20-30 minutes.
- After this you want to add the salt and butter. You will be adding the butter in small amounts. You can add about 1 tbsp at a time. Make sure to use your dough hook attachment for this.
- Once all the butter and salt is mixed in, let it knead in the mixer until the dough is elastic and soft. It should pull away from the sides of bowl. It should feel silky soft. It shouldnt feel very sticky, but should be really soft. If its too sticky add a small amount of flour and continue to knead.
- Move the dough into a container or bowl so that it can bulk ferment. Cover and set it in a warm spot. This will help it to rise a bit faster.
- It will take some time so be patient and do other things while your dough do its thing.
- Once the dough has risen to at least 50 percent its time to shape it and put it in your loaf pan. This could take from 6-8 hours.
- I will share the way I like to shape mine. I like to divide my dough into roughly 6-8 equal pieces.
- Shape them into balls. Butter or spray your loaf pan with non stick spray. Place the first ball in the loaf pan and press it gently up against the short end of the pan. Take the next ball and place it next to the first ball and press it up against the first loaf. Repeat this until you have all the balls in the loaf pan. It will compress the balls and push them up slightly.
- Cover the loaf and let it sit and rise. It should take at least 30 minutes to an hour. It should be nice and puffy.
- Once it has risen, use a brush to apply the egg wash to the top of the loaf.
- Bake in a preheated 350 degree oven for 30-35 minutes. You want the top to be golden brown. It should puff up nicely.
- Remove your loaf from the pan and let it cool before cutting into it.
- Enjoy this amazing bread! I like to store mine in a plastic bread bag on the counter.