Tangy Sourdough Brioche Bread Recipe

A Happy, Bubbly Start

My sourdough starter is named Bubbles. I still laugh at that. The night before baking, I give Bubbles a good feed. Waking up to a bubbly, active starter makes me so happy. It feels like a little kitchen friend is ready to play.

This first step matters. A happy starter gives our bread its special tangy flavor. It also makes the bread light and airy. Do you have a name for your sourdough starter? I would love to hear it!

The Magic of a Sticky Dough

Now, we mix everything together. The dough will be very sticky. I know it’s tempting to add more flour. But please, resist that urge! Just keep kneading in your mixer.

After ten or fifteen minutes, magic happens. That sticky mess turns smooth and glossy. It becomes a soft, shiny dough ball. This patience is the secret to a tender crumb. Trust me, it’s worth the wait.

A Lesson in Patience

This dough needs a long, slow rest. We let it sit in a warm spot for hours. It will slowly puff up and double in size. This slow rise builds that wonderful sourdough flavor.

Then, we tuck it into the fridge. I always do this overnight. The cold makes the dough easier to shape. Good bread, like many good things, cannot be rushed. What’s the hardest part about waiting for bread to rise for you?

Shaping Little Dough Balls

The next day, we take the cold dough out. We cut it into two big pieces. Then we cut those into sixteen little pieces. It’s like a puzzle.

My grandson loves to help me roll them into smooth balls. We line them up in the loaf pans, eight in each. They look like a little family all snuggled together. Seeing them lined up so neatly always makes me smile.

The Final Rise and a Golden Shine

Now, we let the loaves rise again. This second rise makes the bread extra fluffy. It takes a few more hours. I sometimes just leave them on the counter overnight.

Before baking, we brush them with an egg wash. This gives them that beautiful, golden-brown crust. Fun fact: The egg wash makes the crust shiny and soft, not hard and tough. Doesn’t that smell amazing as it bakes?

Why This Bread is Special

This bread is a wonderful mix of two worlds. You get the rich, buttery taste of brioche. And you get the gentle tang from the sourdough. It’s the best of both.

Making it by hand connects us to bakers from long, long ago. It reminds me that some of the best things are simple. They just need time and care. What is your favorite way to enjoy fresh, warm bread? With jam, or just plain butter?

Ingredients:

Ingredient	Amount	Notes
Active sourdough starter	1 cup (227 g)	Should be active and bubbly
Bread flour	3 cups (420 g)
Unbleached all purpose flour	1/2 cup (70 g)
Sugar	1/4 cup (48 g)
Eggs	4 large
Salt	1 1/2 teaspoons (8 g)
Milk	1/2 cup (122 g)
Butter	2 sticks (226 g)	Room temperature
Egg yolk (for eggwash)	1 large
Water (for eggwash)	1 tablespoon

My Tangy Sourdough Brioche: A Labor of Love

Hello, my dear! Let’s bake some bread. This sourdough brioche is a special one. It takes a little time, but it’s so worth it. I love how the kitchen smells when it’s baking. It makes the whole house feel cozy and warm.

This recipe was my grandmother’s. She called it her “Sunday bread.” We would have it with jam after church. I still laugh at how my brother would always try to sneak a piece early. His sticky fingers were a dead giveaway! Now, let’s get our hands dusty.

Making the Dough

Step 1: The night before, give your sourdough starter a good meal. I just mix in equal parts flour and water. In the morning, it should be bubbly and happy. Doesn’t that smell amazing? A lively starter is the secret to great flavor.

Step 2: Next morning, put all the ingredients in your mixer. The dough will be very sticky at first. Just keep mixing for about 15 minutes. It will become smooth and shiny like satin. (Hard-learned tip: Don’t add extra flour! Trust the process.)

Step 3: Put the dough in a bowl and cover it. Let it rest in a warm spot for many hours. It needs to get nice and puffy. I put mine near the sunny window. Watching it grow is my favorite part. It’s like a little science project on the counter.

Shaping and Baking

Step 4 & 5: Now, pop the bowl into the fridge. This makes the dough easier to handle later. Once it’s cold, turn it out onto your counter. Use a scraper to cut it right in half. What’s your favorite way to use a bench scraper? Share below!

Step 6, 7 & 8: Cut each half into eight little pieces. Roll each piece into a smooth ball. Your hands will know just what to do. Place eight balls into each of your loaf pans. They will look like little chicks in a nest.

Step 9, 10 & 11: Cover the pans and let them rise again. This takes a long time, so patience is key. Then, heat your oven. Whisk an egg yolk with water for the wash. Gently brush it over the loaves. This gives them that beautiful golden color.

Step 12: Bake for about 25 minutes. You’ll know it’s done when the top is a rich, golden brown. The smell will be absolutely wonderful. Let it cool a bit before you slice it. I know, the wait is the hardest part!

Cook Time: 25 minutes
Total Time: Overnight plus 1 day
Yield: 2 loaves
Category: Bread, Baking

Three Tasty Twists to Try

Once you master the basic recipe, you can have some fun. I love adding little surprises to my brioche. It makes each loaf a new adventure. My grandkids are always guessing what I put inside.

Lemon Zest & Poppy Seed: Add the zest of one lemon and two tablespoons of poppy seeds to the dough. It tastes so fresh and sunny. Perfect for a spring morning.

Cinnamon Sugar Swirl: Roll out the dough before shaping. Sprinkle it with cinnamon and sugar. Then roll it up and cut it into balls. You get a sweet surprise in every single bite.

Cheesy Herb Delight: Mix in a half cup of shredded cheddar and a teaspoon of dried herbs. I use rosemary from my garden. It becomes the most wonderful savory bread for soup. Which one would you try first? Comment below!

How to Serve Your Beautiful Bread

This bread is wonderful all on its own. But I love making a whole meal around it. A warm slice with melting butter is pure happiness. It makes any breakfast or dinner feel special.

For a lovely meal, try it with a creamy potato soup. The tangy bread is perfect for dipping. You can also toast a slice and top it with avocado and a sprinkle of salt. It’s so simple and so good.

What to drink? A cold glass of milk is my go-to. It just feels right. For the grown-ups, a crisp glass of Chardonnay pairs beautifully. It cuts through the rich butteriness of the bread. Which would you choose tonight?

Keeping Your Sourdough Brioche Fresh

This bread is a special treat. You will want to keep it tasting great. Let the loaves cool completely first. Then wrap them tightly in plastic wrap.

You can keep it on the counter for a few days. For longer storage, the freezer is your friend. I slice the loaf before freezing it. This way I can take out one piece at a time.

I remember my first frozen loaf. I forgot to slice it first. I had to thaw the whole giant thing. It was a happy, but messy, mistake. Batch cooking saves so much time. You can have fresh bread anytime you want.

To reheat, just toast a slice. It brings back that soft, warm goodness. A well-stocked freezer makes busy days easier. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Bread Troubles

Sometimes baking does not go as planned. Do not worry. Most problems are easy to fix. Your dough might be too sticky. Just keep kneading it in your mixer.

Resist the urge to add more flour. I once added too much flour. My bread turned out dense and heavy. The dough needs that stickiness to rise well. This matters for a light and airy texture.

Maybe your bread did not rise enough. Your kitchen might be too cold. Find a warm spot, like near a heater. Good rising gives you that perfect soft inside. Or your bread might brown too fast. Just tent it with a piece of foil.

This lets it cook without burning. A golden crust makes it look and taste wonderful. Which of these problems have you run into before?

Your Sourdough Brioche Questions

Q: Can I make this gluten-free?

A: You can try a 1-to-1 gluten-free flour blend. The texture might be a little different.

Q: How far ahead can I make the dough?

A: The dough rests in the fridge overnight. This is a great make-ahead step.

Q: What if I do not have bread flour?

A: You can use all-purpose flour for everything. Your bread will still be delicious.

Q: Can I make just one loaf?

A: Yes, simply cut all the ingredients in half. It works perfectly.

Q: Any optional tips for extra flavor?

A: A pinch of vanilla in the dough is lovely. Fun fact: vanilla enhances the buttery taste. Which tip will you try first?

Sharing the Kitchen Table

I hope you love baking this brioche. It fills the house with a wonderful smell. It reminds me of my own grandmother’s kitchen. I would love to see your beautiful loaves.

Sharing our cooking stories brings us all together. It is like we are neighbors across the fence. Have you tried this recipe? Tag us on Pinterest! You can find me at @OliviasCozyKitchen. I cannot wait to see what you create.

Happy cooking!

—Olivia Hartwell.