Go Back

Sourdough Brioche Recipe

This is a delicious and soft sourdough bread that is easy to make in one day!
Print Recipe
Two baked loaves of sourdough brioche
Prep Time:15 minutes
Cook Time:30 minutes
Rise:6 hours
Total Time:6 hours 45 minutes

Equipment

  • Stand mixer
  • Measuring cups and spoons
  • 2 9 by 5 inch loaf pans
  • Pastry brush and a small bowl

Ingredients

  • 1 1/2 cups Active sourdough starter
  • 1/2 cup Butter, softened
  • 1 cup Buttermilk
  • 3 Eggs
  • 1/4 cup Honey
  • 1 1/4 tsp Salt
  • 5 1/2 cups All-purpose or bread flour

Instructions

  • The night before, remove the sourdough starter from the fridge and feed it. Allow it to sit n the counter all night.
  • In the morning, the starter should be active and bubbly. If it isn't, feed it again and it should be ready in a couple of hours.
  • Measure the active starter that you'll need, feed your main starter, and return it to the fridge until you want to bake with it again.
  • In the bowl of a stand mixer (or a large mixing bowl to knead by hand), cream the softened butter on medium speed.
  • Turn the mixer off and add in the active sourdough starter, honey, eggs, buttermilk, and salt. Mix on medium speed until ingredients are well combined.
  • Turn the mixer to low and add in the flour, 1 cup at a time, until the dough is smooth and only slightly tacky.
  • Cover the dough in the bowl with a damp tea towel and allow it to sit in a warm place until double in size, about 4 or 5 hours.
  • Remove the ball of dough and using a bench scraper or spatula, cut it in half. Cut each half into 8 equal pieces.
  • Generously grease two loaf pans with butter. Take each piece of dough, roll it into a ball, and place in the loaf pan, 4 on each side for 8 total in each loaf pan.
  • Cover with a damp towel and allow to rise in a warm place until doubled in size, about 2 or 3 hours.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, whisk 1 egg with a splash of water until foamy. use a pastry brush to generously brush the egg wash all over the tops of the loaves.
  • Bake for about 25 to 30 minutes or until golden brown on top. If the tops begin to brown too much, just lay a piece of aluminum foil on top of them and allow the loaves to continue baking.
  • Cool on a wire rack completely.

Notes

Store in a cool, dry place in a bread box or bread bag for 2 or 3 days. Or freeze in a pillowcase for later.
Serve for breakfast with butter and honey or jam or make french toast, eggs in a basket, bread pudding, sandwiches, and more.
Servings: 2 loaves