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Festive Eggnog Sourdough Bread

A delightful blend of holiday flavors combined with the tangy goodness of sourdough, perfect for winter gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours
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.