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Sourdough Brioche Bread

Kelly Jensen
A gorgeous and light no knead sourdough brioche bread that takes very little prep time. This pantry staple bread is great for sandwiches, french toast, and dipping!  This overnight sourdough brioche recipe is simple and delicious, a perfect bread for beginner bakers.
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Rise Time 14 hours
Total Time 14 hours 35 minutes
Course Baked Goods, Bread, Breakfast
Cuisine American
Servings 24 slices
Calories 129 kcal

Equipment

  • Mixing Bowl

Ingredients
  

  • 1 cup sourdough starter unfed
  • 4 1/2 cups all-purpose flour plus extra for sprinkling
  • 1/2 cup sugar
  • 2 teaspoons Sea Salt
  • 2 1/4 teaspoons active yeast 1 packet
  • 1/2 cup milk I used whole milk
  • 2 tablespoons butter melted
  • 1 egg
  • 1 cup warm water
  • Egg wash 1 egg mixed with 2 tablespoons cold water

Instructions
 

  • In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt.  Mix well to combine, and make a well in the center of the flour mixture.
  • Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined.  Add the egg mixture to the center of the flour well.  Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
  • Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
  • The next morning, grease 2 8x4 loaf pans. Turn dough out onto a well-floured work surface.
  • Divide dough into 2 equal parts. Roll the rough out to about 4 inches wide and 20 inches long.  Take one end of the long side of the dough, and begin to tightly roll inwards, like a cinnamon roll. Tuck the edges of the dough under so it is roughly the same size as the loaf pan. Place the rolled dough in loaf pan to rest. Repeat with the other piece of dough. Cover, and allow dough to rise in the loaf pans in a warm place for 2 hours or until doubled in size.
  • Preheat oven to 375 degrees Fahrenheit. Brush the tops of the dough with egg wash (1 egg mixed with 2 tablespoons water) and place in oven to bake for 22 to 28 minutes. Top should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
  • Allow loaves to cool on a rack for at least 45 minutes before slicing.

Nutrition

Calories: 129kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 209mgPotassium: 45mgFiber: 1gSugar: 4gVitamin A: 47IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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