Easy Buttery Sourdough Brioche Bread
Delicious brioche loaf made with sourdough starter! So buttery and soft- perfect for Texas toast, French toast, sandwiches, and more!
Ingredients
- 1 stick salted butter
- 1 cup sourdough starter
- 3/4 cup warm water
- 1 egg
- 2 tsp salt
- 1/3 cup honey*
- 3-3 1/2 cups all-purpose flour
Instructions
- Combine sourdough starter and warm water in a mixing bowl. Allow to dissolve around five minutes then mix together with a fork or small whisk.
- Add melted butter, egg, salt, honey, and 2 cups flour. Mix together by hand or on low speed with a stand mixer.
- Add flour 1/2 cup at a time until the dough is smooth and firm but slightly sticky.
- Allow the dough to rise about two hours on the countertop.
- Ferment in the refrigerator for 8-12 hours (up to 18 hours will achieve similar results) or on the countertop for 4-8 hours.
- After the dough has fermented, begin 3-6 rounds of stretch at one round every 30 minutes to an hour. (Note: if you are unfamiliar with stretch and folds see the section of this blog post on "How to Make Sourdough Brioche Bread".)
- Shape the dough into a loaf on a well floured surface.
- Allow dough to rise in a loaf pan for 3-4 hours or until it comes just over the top of the pan.
- Bake at 350℉ for 30-35 minutes or until the top has turned brown.
- Brush butter on top of the loaf fresh from the oven for a buttery soft loaf.