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Festive Eggnog Sourdough Bread

Festive Eggnog Sourdough Bread for Cozy Holiday Mornings

This Festive Eggnog Sourdough Bread blends classic sourdough with rich eggnog flavors, making it perfect for holiday mornings.
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Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 cup Active Sourdough Starter Ensure it's active for best results.
  • 4 cups Unbleached Bread Flour Or substitute with all-purpose flour.
  • 1 cup All-Purpose Flour Can fully replace with bread flour.
  • 1 cup Cold Eggnog Opt for rich, less sweet store-bought or homemade.
  • 2 tablespoons Honey Can substitute with maple syrup.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Ground Nutmeg Adds warm, spicy notes.
  • 1 teaspoon Ground Cinnamon Optional, can be omitted.
Serving Ingredients
  • 2 tablespoons Butter For spreading on toasted bread.
  • 1 cup Golden Raisins or Dried Cranberries Optional addition for sweetness.

Equipment

  • mixing bowl
  • Dutch oven
  • Proofing Basket
  • Sharp Blade or Lame

Method
 

Preparation Steps
  1. In a large mixing bowl, whisk together your active sourdough starter and cold eggnog until smooth.
  2. Add unbleached bread flour, all-purpose flour, honey, salt, ground nutmeg, and optional ground cinnamon. Stir until a shaggy dough forms.
  3. Cover the dough with a damp towel and let it rest for 30-45 minutes.
  4. Perform stretch-and-folds every 30 minutes for 2 hours.
  5. Cover the bowl and let the dough rise until it doubles in size, approximately 4-6 hours.
  6. Gently turn the dough onto a floured surface and shape it into a boule or batard.
  7. Cover the shaped dough and refrigerate for 8-12 hours.
  8. Preheat your oven to 475°F (245°C) about 30 minutes before baking.
  9. Carefully score the top of your dough with a sharp blade.
  10. Place the scored dough into the Dutch oven and bake covered for 20 minutes.
  11. Remove the lid and continue baking for another 20-25 minutes until golden brown.
  12. Cool on a wire rack for at least 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 38gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 250mgPotassium: 100mgFiber: 2gSugar: 4gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

This bread can be served toasted with butter or transformed into French toast. Follow the storage tips for best results.

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