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Soft & Buttery Sourdough Brioche Bread – Beginner-Friendly

Learn how to make soft and buttery sourdough brioche with this easy from-scratch recipe. Naturally leavened, rich in flavor, and perfect for rolls, loaves, or French toast.

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Ingredients

  • 1 cup active, bubbly sourdough starter
  • 3½ cup bread flour
  • ¼ cup granulated sugar
  • 4 large eggs, room temperature
  • ½ cup milk, room temperature
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 tsp salt
  • egg wash (1 egg + 1 tablespoon water, whisked)

Instructions

Make Dough

  • In a large mixing bowl (or stand mixer with dough hook), combine the active sourdough starter, milk, eggs, sugar, and 2 cups of the flour. Mix until just combined into a thick batter. Let rest for 30 minutes to hydrate the flour.
  • Add the remaining 1½ cups of flour and the salt. Mix or knead until the dough begins to come together — it will be soft and slightly sticky.
  • With the mixer running on low, add the softened butter a tablespoon at a time, allowing each addition to fully incorporate before adding more. 
  • Continue kneading for 8–10 minutes, or until the dough is smooth, elastic, and slightly glossy. It should pull away from the sides of the bowl but still feel soft to the touch.

Bulk Fermentation (first rise)

  • Transfer the dough to a clean bowl, cover, and let rise at room temperature for 4–6 hours, or until doubled in size. (If your kitchen is cool, this may take a bit longer.)
  • For easier shaping, refrigerate the dough for 1–2 hours — it will firm up and be easier to handle.
  • Grease a loaf pan*. Turn the dough out onto a lightly floured surface and shape it into a tight log. Place seam side down in the pan.

Proof (second rise)

  • Cover and let rise until puffy and almost doubled, about 2–3 hours at room temperature. The dough should rise just above the top of the pan.
  • Preheat oven to 375°F (190°C). Brush the top with egg wash for a golden finish.

Bake

  • Bake for 30–35 minutes, or until deep golden brown and the loaf sounds hollow when tapped.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

*For this recipe I used a 9x4x4 pullman loaf pan. Depending on the size of your pan, you may want to split the loaf and bake 2.