Make your own holiday sourdough bread.
Every year around Easter-time I get the urge to make a rich, egg-filled bread. Some people make cakes, I make breads. For many years I made traditional hot cross buns. A few years ago it was lemony sticky buns and last year it was Babka. This year’s entry is less sweet than previous versions, but just as rich and satisfying.
Special Occasion Sourdough will remind you of a Challah bread or Brioche as all three share non-traditional bread ingredients like eggs and butter. However, there is no need to braid (unless you want to!) and you don’t need a special brioche pan. I made this particular version in a round brotform pan but you can use any bread pan you like.
Make and Nourish Your Own Sourdough Starter
If you are new to sourdough baking there are several posts on my old blog that explain the whole process. Sourdough baking isn’t difficult, it just involves a little planning and patience.
Keep Your Sourdough Starter Bubbling
How to Revive a Dead Sourdough Starter
- 2 cups ripe sourdough starter
- 2 eggs
- ¼ cup melted butter
- 1 Tbsp sugar
- 3 cups unbleached all-purpose flour
- 1 cup Kamut flour
- 1 tsp salt
- 1-3 Tbsp water
- In a large bowl or stand mixer bowl, combine the starter, eggs, butter and sugar. Mix well.
- Stir in flour, salt and water (if needed). . Knead until the dough is smooth and shiny.
- Let dough rise in a greased, covered bowl about 3 hours or until puffy.
- Gently fold to deflate. Shape the dough into a ball and place in a floured brotform or other baking pan.
- Let rise for another hour.
- Preheat oven and baking stone to 375 degrees. Slash the top of the round and slide onto the hot stone. Bake for 40 minutes or until golden brown and sounds hollow when tapped on the bottom. Move bread to a cooling rack and let cool completely.
- Serve lathered with cultured butter for a true taste treat.
Do you have a favorite Easter bread? Or do you try something new every year like me?
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