7 Days of Sourdough Christmas: Rosemary Garlic Sourdough Brioche Pull-Apart Loaf
Welcome to day 4 of our 7 Days of Sourdough Christmas series! If you’re looking for a show-stopping bread that’s as delicious as it is beautiful, this Pull-Apart Rosemary Garlic Brioche Sourdough Loaf is just what you need. It’s soft, buttery, and infused with rosemary and garlic, making it perfect for holiday dinners, cozy gatherings, or as a savory centerpiece for your gift baskets.
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Why You’ll Love This Recipe
Rich and flavorful: The brioche-style dough creates a soft, buttery texture that melts in your mouth.
Aromatic additions: Rosemary and garlic elevate the flavor, adding a savory and comforting touch.
Versatile: Perfect as a side, for sandwiches, or simply on its own.
Impressive presentation: The pull-apart design makes it as visually appealing as it is tasty.
Ingredients
225g whole milk
20g raw honey
1 pastured egg
100g active sourdough starter (at peak)
380g unbleached flour
10g Himalayan salt
50g grass-fed butter (room temperature)
1-2 tablespoons fresh rosemary, finely chopped
2-3 cloves garlic, minced (optional: roast before incorporating)
Instructions
Warm the milk: Gently warm the milk until it’s lukewarm (not hot!) and stir in the honey. Set aside.
Mix the wet ingredients: In a large mixing bowl, combine the milk mixture, egg, and active sourdough starter.
Add the dry ingredients: Gradually add the flour, salt, and chopped rosemary to the wet ingredients. Mix until a shaggy dough forms.
Incorporate the butter: Knead 30g of the room-temperature butter into the dough, one piece at a time, until fully incorporated. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
First rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours or until doubled in size.
Prepare the filling: Mix the remaining 20g of butter, minced garlic, and chopped rosemary in a small bowl.
Shape the loaf: On a floured surface, roll out the dough into a large rectangle. Spread the butter and garlic mixture evenly over the dough. Cut the dough into strips, stack them, and then cut into squares. Arrange the squares upright in a greased loaf pan.
Second rise: Cover the loaf pan and let the dough rise again for 2-3 hours, or until puffy and slightly above the rim of the pan.
Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until golden brown and fragrant. (Optional: brush with melted butter fresh out of the oven!)
Cool and serve: Allow the loaf to cool slightly before serving. Pull apart the sections and enjoy!
Tips for Making
Active starter: Make sure your sourdough starter is bubbly and active for the best rise, texture, and flavor.
Room temperature ingredients: For a smoother dough, ensure your butter and egg are at room temperature.
Customize flavors: Add grated cheese or swap rosemary for other herbs, like thyme or parsley.
Plan ahead: This dough requires time to rise, so plan accordingly or refrigerate overnight for a slower long fermentation.
How to Store
Room temperature: Store the bread in an airtight container or wrapped in foil for up to 2 days.
Refrigerate: For longer storage, keep it in the fridge for up to a week. Reheat in the oven to restore freshness.
Freeze: Wrap the loaf tightly in plastic wrap and foil before freezing for up to 3 months. Thaw and reheat before serving.
Pairings
This Pull-Apart Rosemary Garlic Brioche Sourdough Loaf pairs wonderfully with:
Creamy soups or stews
Holiday roasts
Charcuterie boards
Herb butter or olive oil for dipping
Why This Recipe Works
The high butter content and enriched dough base create an ultra-soft, pillowy texture, while the sourdough starter provides a subtle tang and excellent structure. The rosemary and garlic add layers of aromatic flavor, making each bite irresistible. The pull-apart design ensures every piece is perfectly seasoned and easy to share!
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