Sourdough Brioche

Most people think brioche is a bread. It's actually a base.

One batch of this dough makes two loaves, and those two loaves can become almost anything your kitchen needs. Braid it into a classic loaf. Pull it apart into dinner rolls. Slice it thick for French toast that doesn't fall apart in the pan. Roll it out for cinnamon rolls. Shape it into burger buns. Cube the leftovers for bread pudding. The dough is soft enough to work with, and structured enough to hold whatever shape you give it.

The fermentation does what it always does. Eight hours with an active starter breaks down what makes most bread hard to digest. Maple sugar instead of refined. Real butter. Real milk. Real eggs. The ingredient list is short and every item in it is one you can actually account for.

Both rises are flexible. Proof on the counter or put it in the fridge and come back to it tomorrow. The dough works around your schedule, not the other way around.

Nut-free. Refined sugar-free. Makes 2 loaves.

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