Sourdough Brioche is an extra enriched bread with lots of eggs and butter which makes a very wonderful, tender crumb. It is a classic French Bread and can almost be categorized as a dessert bread. Brioche has an incredible soft crumb and a rich buttery flavor.

Brioche is so delicious served with honey butter or fruit spreads. Any leftover brioche that doesn’t get eaten right away will make the best French Toast or Bread Pudding.

As you can see this bread is made with lots of eggs and butter. All this fat makes it incredibly soft and just so delicious. The dough is extra soft and very easy to handle. You can shape the loaves in whatever form you would like. I decided to braid the dough for something different.

If you have never used a sourdough starter don’t let this keep you from enjoying this bread. Sourdough is very easy to feed and is very forgiving. If you have a lot of questions, read my Sourdough for Dummies post. It should answer most of the questions you have.

Do you need a sourdough starter….I’ve got you covered. You can purchase a starter from my blog store. Also available in my blog store is my cookbook which features over 500 recipes with at least 50 on using sourdough starter, with troubleshooting and helpful hints for baking. Sourdough starter is sent FREE when you order a cookbook.

You can mix this dough one day and put it in the fridge to bake another day, I do that especially if I’m pushed for time on the day I mix it. THM guidelines for fermenting are as follows….7 hours fermenting at room temperature or 24 hours fridge fermenting. I will combine the two kinds of fermenting using this guideline…1 hour room temperature fermenting is equal to 3.5 hours of fridge fermenting.

As you can see, the dough is very yellow from the eggs and butter. If you use free-range eggs like I did you will get this lovely color. All the fat in the dough makes it shiny and smooth.

This recipes makes two loaves. I made one large loaf and a smaller loaf because I wanted to try a few dinner rolls with the dough. The reason you don’t see any of the dinner rolls in the pictures is because they only lasted a few minutes after they were baked. Who can resist a warm, soft, freshly baked dinner roll? I divided the dough in half.

To shape the loaves I divide the dough in half. The first half of the dough I divide into three. Rolled each piece into a rope. Than I braided the three pieces together.

It is best to braid loosely so when the dough rises it will not tear the braid. As you can seen my pieces of dough are not completely smooth. But that’s okay. After they are baked you will not see that any more.

Here are the large and small braids I made. These will rise for 1 hour or until slightly puffy. Then I beat an egg with 2 tablespoons water, This egg wash is brushed on the braids to give them a nice shine and the lovely golden brown color.

Sourdough Brioche THM XO

• Dough:
• 1 cup active sourdough starter
• 1/4 cup water
• 3/4 cup butter, melted
• 5 eggs
• 3 tablespoons honey
• 3 cups White Whole Wheat Flour
• 2 tablespoon Vital Wheat Gluten
• 2 teaspoons Mineral Salt
• 1 teaspoon dry instant yeast
• Egg Wash:
• 1 egg
• 2 tablespoons water
• Mixing dough: Combine all the dough ingredients in a mixer bowl, mixing until dough is smooth. Let the dough rest for 10 minutes so that the floru can absorb the liquid. Mix dough for 3 minutes. Cover the mixer bowl or place the dough in a bowl with a tight lid. Allow dough to ferment for 5 hours, kneading down if needed. Shaping; Brioche dough can be braided or made into any shape you would like. I choose to braid the dough. Divide the dough into 2 pieces. Divide each piece of dough into 3. Shape each piece into a ball and roll into a long rope. Braid the three strands together. Repeat with the remaining dough. Place braids on a parchment covered baking sheet. Allow the braids to rise for 1 hour or until puffy. Preheat the oven to 350 degrees F. Beat the egg and water together. Brush over the braids with the egg wash. Bake for 20-25 minutes. Remove from oven and allow to cool. 2 braids.

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Just look at this lovely Baking Set from Bighorn Exchange. It has everything you need in one package! The Danish Dough whisk works so well to mix bread dough.

White Whole Wheat is my favorite flour to bake with. It gives you all the best of whole grain with a much lighter taste and color.

I have my KitchenAid Mixer for 30 years and it is still doing a great job for me. I have a 6 quart bowl just like this one.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Sourdough Brioche, THM XO

Course Side Dish

Servings 2 Sourdough Braids

Author Glenda Groff

Ingredients

• Dough:
• 1 cup active sourdough starter
• 1/4 cup water
• 3/4 cup butter melted
• 5 eggs
• 3 tablespoons honey
• 2 tablespoons dough enhancer
• 3 cups white whole wheat flour
• 2 teaspoons salt
• 1 teaspoon dry instant yeast
• Egg Wash:
• 1 egg
• 2 tablespoons water

Instructions

1. Mixing dough: Combine all the dough ingredients in a mixer bowl, mixing until dough is smooth. Let the dough rest for 10 minutes so that the floru can absorb the liquid. Mix dough for 3 minutes. Cover the mixer bowl or place the dough in a bowl with a tight lid. Allow dough to ferment for 5 hours, kneading down if needed. Shaping; Brioche dough can be braided or made into any shape you would like. I choose to braid the dough. Divide the dough into 2 pieces. Divide each piece of dough into 3. Shape each piece into a ball and roll into a long rope. Braid the three strands together. Repeat with the remaining dough. Place braids on a parchment covered baking sheet. Allow the braids to rise for 1 hour or until puffy. Preheat the oven to 350 degrees F. Beat the egg and water together. Brush over the braids with the egg wash. Bake for 20-25 minutes. Remove from oven and allow to cool. 2 braids.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.   Buy It Now.