Brioche Bread Loaf Made With Sourdough Starter

Combine 150g Active Sourdough Starter, 113g whole milk, 3 eggs and mix well with fork. Then add 400g bread flour and mix until incorporated, with fork. See picture for how it should look.

Let the mixed dough rest for an hour. Then add 95 grams melted butter, 65g sugar, 7g salt. Knead for 20 min. At first the dough will be very wet with butter and will not be cohesive. After kneading for about 15 minutes, the butter will be mixed in more and the dough will feel better and get easier to knead. See pictures for beginning and end of knead.

Let the dough rest for 8-10 hours. I usually have it rest overnight. It should increase/almost double in size.

Dump the dough out onto a cutting board, spread, and press down lightly, forming an even rectangle.

Roll up the dough from one of the short sides. After each roll, press and pinch the seam down to seal the dough together. Continue rolling and pressing/pinching dough until the loaf is completely rolled up, making sure to seal the final roll really well. Place the loaf into a loaf pan that's covered with parchment paper, keeping the sealed side down. Let it rest/rise in the loaf pan for another 4-5 hours.

While the dough is resting in the loaf pan. Combine 1tbsp milk, 1tsp honey, and 1tsp vegetable oil in a small ramekin. Set aside to brush over the dough before placing it in the oven.

When the dough has risen to about 2+ inches above the top of the loaf pan. It is ready to be baked. Preheat the oven to 350 degrees.

Brush the milk, honey, oil mixture all over the top of the dough and bake at 350 degrees for 40-45 minutes.

When done baking, remove loaf using the parchment paper and let the loaf cool on an oven rack without the parchment paper for at least 1 hour.

Slice and enjoy! I prefer it toasted. It goes great with marmalade, jam, etc.