Sweet Sourdough Bread Recipe

There’s something magical about sourdough bread. The tangy aroma, the chewy texture, and the satisfaction of baking something so wholesome from scratch—it’s a labor of love. But what if I told you there’s a way to make sourdough even more irresistible?

Enter sweet sourdough bread. This delightful variation balances the natural tang of sourdough with a touch of sweetness, creating a loaf that’s perfect for breakfast, dessert, or even a midday snack. Today, I’m sharing my go-to sweet sourdough bread recipe, along with tips, FAQs, and creative ways to enjoy it. Let’s get baking!

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Why Sweet Sourdough?

Sweet sourdough bread is a game-changer. It retains the signature tang of traditional sourdough but introduces a subtle sweetness that makes it incredibly versatile. Whether you’re toasting it with butter and jam, using it for French toast, or enjoying it as a dessert bread, this loaf is sure to impress.

The secret lies in the addition of sugar or honey, which not only enhances the flavor but also creates a softer crumb and extends the bread’s shelf life.

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Ingredients

Here’s what you’ll need to make this sweet sourdough bread:

• 250 grams active sourdough starter (fed and bubbly)
• 125 grams granulated sugar (or 60 grams honey for a natural alternative)
• 50 grams butter, lard, or oil (for richness and tenderness)
• 500 grams milk (whole milk works best, but you can substitute with water and adjust fat/sugar)
• 10 grams salt (to balance the sweetness)
• 650 grams all-purpose or bread flour (for structure and texture)

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Step-by-Step Instructions

Step 1: Prepare the Dough

Start by mixing your active sourdough starter with sugar in a large bowl. In a separate pan, gently warm the butter and milk until the butter melts and the mixture reaches body temperature.

Combine the milk mixture with the starter and sugar, then add the flour and salt. Stir until a shaggy dough forms. Let it rest for 20-30 minutes to allow the flour to hydrate.

Step 2: Knead and Ferment

After resting, knead the dough until it becomes smooth and slightly sticky. Place it in a clean bowl, cover it, and let it rise until doubled in size. This can take anywhere from 6 to 12 hours, depending on the temperature and activity of your starter.

Step 3: Shape and Proof

Once the dough has risen, divide it into two equal portions and shape them into loaves. Place the shaped dough into greased loaf pans or proofing baskets. Let the dough proof for another 2-3 hours, or until it doubles in size again.

Step 4: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the loaves for about 40 minutes, rotating them halfway through for even browning. To ensure the bread is fully baked, use an instant-read thermometer to check that the internal temperature reaches 180°F (82°C).

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Tips for Success

• Starter Health: Ensure your sourdough starter is active and bubbly before using it. If it’s sluggish, feed it a few hours before baking.
• Milk Substitute: If you don’t have milk, you can use water, but add a tablespoon of butter and sugar to compensate for the lost richness.
• Flour Variations: While all-purpose or bread flour works best, you can experiment with up to half whole wheat flour for a nuttier flavor. Just note that it may result in a denser loaf.

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Creative Ways to Enjoy Sweet Sourdough

French Toast: Slice the bread thickly and use it for a decadent French toast breakfast.

Bread Pudding: Cube the bread and use it in a rich, custardy bread pudding.

Cinnamon Rolls: Use the dough as a base for homemade cinnamon rolls.

Grilled Cheese: Pair the sweet loaf with sharp cheddar for a unique twist on grilled cheese.

Dessert Bread: Serve it warm with a drizzle of honey or a dollop of whipped cream.

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FAQs

1. Can I use sourdough discard for this recipe?

Yes, you can use sourdough discard, but ensure it’s recently fed and active. If your discard is too old, it may not provide enough rise.

2. Why is my bread dense?

Dense bread can result from under-proofing, insufficient gluten development, or using a weak starter. Make sure your dough doubles in size during fermentation and proofing.

3. How do I store sweet sourdough bread?

Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze it in a sealed bag for up to 3 months.

4. Can I make this recipe dairy-free?

Absolutely! Substitute the milk with a non-dairy alternative like almond or oat milk, and use oil instead of butter.

5. What if my bread is too dark on top?

If the crust is browning too quickly, tent the loaves with aluminum foil during the last 10-15 minutes of baking.

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Final Thoughts

Sweet sourdough bread is a delightful way to enjoy the best of both worlds—tangy sourdough with a touch of sweetness. Whether you’re a seasoned baker or new to sourdough, this recipe is approachable and rewarding. Plus, it’s incredibly versatile, making it a staple in my kitchen. Give it a try, and let me know how it turns out!