Festive Eggnog Sourdough Bread

why make this recipe

Festive Eggnog Sourdough Bread is a delightful blend of holiday flavors combined with the tangy goodness of sourdough. This bread not only brings a festive spirit to your table but also adds a unique twist to traditional sourdough. The rich taste of eggnog, along with spices like nutmeg and cinnamon, makes it perfect for cozy winter days and holiday gatherings. It’s a wonderful way to use your sourdough starter while enjoying a seasonal treat that everyone will love.

how to make Festive Eggnog Sourdough Bread

Ingredients:

• 1/2 cup active sourdough starter
• 2 1/2 cups unbleached bread flour
• 1 cup all-purpose flour
• 1 1/4 cups cold eggnog
• 1 tablespoon honey
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon (optional)

Directions:

1. In a large bowl, whisk together the eggnog and sourdough starter.
2. Add the flours, honey, salt, nutmeg, and cinnamon. Mix until fully combined into a shaggy dough.
3. Cover and rest the dough for 30–45 minutes to autolyze.
4. Perform stretch-and-folds every 30 minutes for 2 hours to build dough strength.
5. Let the dough rise at room temperature for 4–6 hours, or until doubled.
6. Shape the dough into a boule or batard and place in a floured proofing basket.
7. Refrigerate for 8–12 hours to cold proof overnight.
8. Preheat the oven to 475°F with a Dutch oven inside.
9. Score the dough, place it into the hot Dutch oven, cover, and bake for 20 minutes.
10. Uncover and bake an additional 20–25 minutes until golden and crisp.
11. Let cool completely on a wire rack before slicing.

how to serve Festive Eggnog Sourdough Bread

This bread tastes amazing on its own or with a spread of butter. You can also serve it alongside a festive cheese platter or use it to make delicious holiday sandwiches. For breakfast, try toasting a slice and adding some jam or cream cheese for a tasty treat.

how to store Festive Eggnog Sourdough Bread

To keep your Festive Eggnog Sourdough Bread fresh, wrap it in a clean kitchen towel or store it in a paper bag at room temperature. For longer storage, place it in an airtight container or plastic bag in the fridge. You can also freeze the bread for up to three months. Just be sure to slice it before freezing for easy serving later on.

tips to make Festive Eggnog Sourdough Bread

• Ensure your sourdough starter is active and bubbly before using it.
• Adjust the amount of nutmeg and cinnamon based on your preference for spice.
• For a sweeter bread, consider adding a bit more honey.
• Experiment with different types of flour for varied textures or flavors.
• If you want a softer crust, you can cover the bread with foil for the last 10 minutes of baking.

variation

You can add dried fruits like cranberries or raisins to the dough for added sweetness and texture. Another variation is to mix in nuts such as pecans or walnuts for a delicious crunch.

FAQs

Can I use store-bought eggnog?
Yes, store-bought eggnog works perfectly for this recipe. Choose a brand that you enjoy for the best flavor.

How do I know when the bread is done baking?
The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. Use an instant-read thermometer to check that the internal temperature is around 200°F.

Can I make this bread without a Dutch oven?
Yes, if you do not have a Dutch oven, you can bake it on a baking stone or sheet tray. Just add a pan with some water at the bottom of the oven to create steam, which helps develop a nice crust.

Festive Eggnog Sourdough Bread

A delightful blend of holiday flavors combined with the tangy goodness of sourdough, perfect for winter gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the dough

• 1/2 cup active sourdough starter Ensure it's active and bubbly.
• 2 1/2 cups unbleached bread flour
• 1 cup all-purpose flour
• 1 1/4 cups cold eggnog Store-bought eggnog works perfectly.
• 1 tablespoon honey Adjust for sweetness if desired.
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground nutmeg Adjust based on preference.
• 1/4 teaspoon ground cinnamon (optional) Optional spice.

For serving

• Butter For spreading.
• Jam or cream cheese For breakfast toppings.

Method

 

Preparation

1. In a large bowl, whisk together the eggnog and sourdough starter.
2. Add the flours, honey, salt, nutmeg, and cinnamon. Mix until fully combined into a shaggy dough.
3. Cover and rest the dough for 30–45 minutes to autolyze.
4. Perform stretch-and-folds every 30 minutes for 2 hours to build dough strength.

Rising and Shaping

1. Let the dough rise at room temperature for 4–6 hours, or until doubled.
2. Shape the dough into a boule or batard and place in a floured proofing basket.
3. Refrigerate for 8–12 hours to cold proof overnight.

Baking

1. Preheat the oven to 475°F with a Dutch oven inside.
2. Score the dough, place it into the hot Dutch oven, cover, and bake for 20 minutes.
3. Uncover and bake an additional 20–25 minutes until golden and crisp.

Cooling

1. Let cool completely on a wire rack before slicing.

Notes

To keep the bread fresh, wrap it in a clean kitchen towel or store it in a paper bag at room temperature. For longer storage, place it in an airtight container or plastic bag in the fridge. You can freeze the bread for up to three months, ideally sliced.