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I’ve been working on this Sourdough Brioche Bread recipe for many months now. This delicious, tender bread is only enhanced by the sourdough and is perfect with butter, or served at brunch. You may even use it to make French Toast, which is pretty fabulous. My husband loves it and would like me to bake it every week.
Brioche is quite similar to Challah, or even what is known as egg bread. It’s soft and tender, and is often topped with pearl sugar, poppy seeds, or sesame seeds. The main difference between Brioche and Challah is the fats used. Brioche uses butter and milk, while Challah bread, a Jewish bread, uses oil and water. Challah is also braided, while Brioche can be made in different forms.
Forming the Loaves
I began by making Brioche in a braid baked on a baking sheet and also in a bread pan.
The end result, however, wasn’t really what I was hoping for, though I enjoyed the process of braiding bread.
In the end I decided to use the traditional form for Nantaise Brioche, which is where you form balls of dough and place them side-by-side in an oversized loaf pan (5″x10″). This made the prettiest loaf of bread. Absolutely delightful in appearance and taste.
Ingredients for Sourdough Brioche Bread
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Instructions For Making This Recipe
Begin by gathering the ingredients so you have everything close at hand on the counter or table.
Prepare the Dough
In a large mixing bowl, combine the “fed and active” sourdough starter, warm water, and butter. Mix together with a hand beater or by electric dough hook. Add to this, the granulated sugar, dry milk powder, instant yeast, and kosher salt. Beat large eggs into the mixture. Mix well.
Add in 2 cups of the all-purpose flour to the sourdough mixture, gradually adding enough remaining flour to make a soft dough. Continuing kneading for 6-8 minutes until dough is smooth and elastic.
Alternately, you may knead the dough by hand on a lightly floured surface.
The dough will be sticky at this point. Place in a greased bowl and cover with plastic wrap. Allow to set out at room temperature for 2 hours, then refrigerate overnight.
The next day, remove dough from refrigerator and divide the dough into 8 balls. If desired, you may weigh the dough to get the exact size balls, or measure by eye and feel, which is how I do it. Form balls by stretching dough to the bottom and pinching the ends together. Then roll with hands cupped, lightly dusted in flour to form a nice ball.
Place in the prepared loaf pan, two balls per row, gently squeezing for them to fit. Cover with a towel or plastic wrap and allow dough to rise till almost double and feels puffy. This may take 2-3 hours, depending on the temperature of your kitchen.
Prepare to Bake
Toward the end of the rising time, preheat oven to 350°F, allowing the oven to heat for at least 20 minutes.
When dough has doubled, prepare egg wash by whisking together in a small bowl 1 small egg and 2 tablespoons water. Gently brush egg wash over the tops of the rolls to cover. Don’t worry if it seeps down the sides of the pan. Sprinkle tops with Swedish Pearl Sugar, if desired.
Bake in preheated oven for 35-40 minutes until top is a deep golden brown and the center is lightly browned. Remove from pan and allow bread to cool completely on a wire rack before slicing.
Slice cooled loaf on a cutting board with a serrated bread knife. Serve bread with butter on your dinner table, or toast it for breakfast to go with honey or jam. Another option is to use it to make French Toast, which is fabulous! See my recipe for French Toast Here.
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Sourdough Brioche Bread
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup sourdough starter (fed and active)
- 1/2 cup warm water
- 1/2 cup butter (room temperature)
- 1/4 cup granulated sugar
- 2 tablespoons dry milk powder
- 1 teaspoon instant yeast
- 1 teaspoon kosher salt
- 3 large eggs
- 3 1/4 cups all-purpose flour
- 1 medium egg + water (for egg wash)
- 2 tablespoons Swedish Pearl Sugar (optional)
Instructions
- Begin by gathering the ingredients so you have everything close at hand on the counter or table.
Prepare the Dough
- In a large mixing bowl, combine the “fed and active” sourdough starter, warm water, and butter. Mix together with a hand beater or by electric dough hook. Add to this, the granulated sugar, dry milk powder, instant yeast, and kosher salt. Beat large eggs into the mixture. Mix well.
- Add in 2 cups of the all-purpose flour to the sourdough mixture, gradually adding enough remaining flour to make a soft dough. Continuing kneading for 6-8 minutes until dough is smooth and elastic.
- Alternately, you may knead the dough by hand on a lightly floured surface.
- The dough will be sticky at this point. Place in a greased bowl and cover with plastic wrap. Allow to set out at room temperature for 2 hours, then refrigerate overnight.
Form the Loaf
- The next day, remove dough from refrigerator and divide the dough into 8 balls. If desired, you may weigh the dough to get the exact size balls, or measure by eye and feel, which is how I do it. Form balls by stretching dough to the bottom and pinching the ends together. Then roll with hands cupped, lightly dusted in flour to form a nice ball.
- Place in the prepared loaf pan, two balls per row, gently squeezing for them to fit. Cover with a towel or plastic wrap and allow dough to rise till almost double and feels puffy. This may take 2-3 hours, depending on the temperature of your kitchen.
Prepare to Bake
- Toward the end of the rising time, preheat oven to 350℉, allowing the oven to heat for at least 20 minutes.
- When dough has doubled, prepare egg wash by whisking together in a small bowl 1 small egg and 2 tablespoons water. Gently brush egg wash over the tops of the rolls to cover. Don’t worry if it seeps down the sides of the pan. Sprinkle tops with pearl sugar, if desired.
- Bake in preheated oven for 35-40 minutes until top is a deep golden brown and the center is lightly browned. Remove from pan and allow bread to cool completely on a wire rack before slicing.
- Slice cooled loaf on a cutting board with a serrated bread knife. Serve bread with butter on your dinner table, or toast it for breakfast to go with honey or jam. Another option is to use it to make French Toast, which is fabulous! Makes 1 extra-large loaf.
I hope you will enjoy this sourdough recipe as much as we do!