There are literally hundreds of recipes out there for great seasonal holiday sourdough bread, but here are just seven that we recommend for the season:
1 These Sourdough Brioche Rolls are as light and fluffy as any that are made with instant yeast.
Ingredients:
• 1/2 cup active sourdough starter
• 3 cups bread flour
• 4 eggs
• 1/4 cup whole milk
• 1 cup butter
• 1 rounded Tbl sugar
• 1 1/2 tsp salt
• 1 egg for brushing
2 Buttery Sourdough Biscuits
Martha Levie, chief baker at Abigail’s oven explains how to make these in a training segment on Sourdough Heaven. But it is all about the butter for these flakey biscuits!
3 Even though I love pie, Pumpkin Sourdough Bread Pudding, which The Spruce Eats claims is “easier than pie,” (there is no pie crust) is a competitive second.
They share this tip:
“Store leftover bread pudding and butterscotch sauce, covered in separate containers, in the refrigerator. Reheat the bread pudding in a 350 F oven for 10 to 15 minutes, and warm the butterscotch sauce in a saucepan to serve.
The Spruce Eats
Knowing that I always have too much that needs to be in the oven at Thanksgiving, I like the idea of making this ahead, refrigerating it, and rewarming it by slipping it in the oven after taking out the turkey and pies, (because I know you are still going to make a traditional pumpkin pie).
4 Sourdough Pie Crust where have you been all my life? I love pie and this pie crust is a winner even without any filling.
But did you know that adding sourdough to a pie crust will make it more flaky, tender, and digestible? Not to mention it imparts a lovely tanginess that will be an amazing flavor companion to both sweet and savory pies.
5 I LOVE stuffing as much as anything for Thanksgiving. Last year this recipe from Woman’s Day Magazine was all the rage; it reminds me of mom’s turkey dressing.
#AbigailsOven stuffing blend (#AbigailsOven #CountryLoaf, #RusticWheat, #CountrySeed, and #GarlicRosemary) is cut in thin, long cubes ready to be added to your favorite stuffing recipe. These come in 1 pound or 2 pound bags. But in case you don’t have a good sourdough stuffing recipe here is a yummy one that puts a tangy spin on traditional stuffing. It is paired with sausage, sautéed onions and apples, dried cranberries, and fresh herbs.
Ingredients:
• 10 cups cubed day-old sourdough bread.
• 1 ½ pounds bulk pork sausage.
• 2 tablespoons butter.
• 2 cups diced onion.
• 2 cups diced celery.
• sea salt and pepper to taste.
• 2 Golden Delicious apples – peeled, cored, and diced.
• 1 ½ cups dried cranberries.
6 Maurizo Lazo at the Perfect Loaf offers this superb holiday Walnut Cranberry Sourdough Bread. I baked it for the first time this week at the bakery as a test loaf. We all loved it.
Lazo writes that this is “a delicious loaf of sourdough bread padded with tart and sweet cranberries and earthy walnuts, all tied together with a small addition of roasted walnut oil. This is one of the most flavorful bread recipes I bake, and there’s a good reason it’s also one of the most requested—it’s delicious!”
He builds his starter into an overnight levain with ⅓ cup (40g) each whole rye flour and bread flour (or all-purpose), ⅓ cup water, and a Tablespoon (8g) of Sourdough starter.
Then in the moring he adds all the levain to:
- 4½ cups (600g) bread flour or all-purpose flour
- 1 cup (120g) whole wheat flour
- 1½ cups (160g walnuts), shelled and toasted
- 1 cup (112g) cranberries, sweetened
- ⅛ cup (24g) walnut oil
- 2 Tbsp (15g) sea salt
- 2⅛ cups (520g) water 1 (autolyse)
- ⅔cup (80g) water 2 (mix)
7 The folks at Cottage loaves offer this delightful sourdough bread-art for Thanksgiving. And may we suggest Martha’s Garlic Rosemary Sourdough Bread Recipe for this bread art challenge.
Their quick video tutorial says it all. And they also offer these tips for a successful “bird.”
• “Don’t flour your boule after the cold proof! You need the pieces to adhere to the ‘turkey.’
• “To create the ‘wings,’ make two cuts on either side of the dough ball not cutting all the way through at the top [with] a dough scraper. …form the ‘wings,’ as shown in the video, by folding them forward on the ‘breast.’
• “Create the ‘drumsticks’ by cutting 2 pieces at an angle all the way through the dough ball creating a ‘V’ at the bottom. Form the ‘drumsticks’ by rounding the top part and twisting the bottom to look realistic.Place them up against the ‘body’ and gently press to adhere. •”Again, do not flour your dough ball!
• “To make sure [it gets] nice and golden brown, sprinkle lightly with a mixture of paprika and cocoa powder over your sweet ‘bird.’
• “Bake as usual at 475°F lid on for 20 mins then at 450°F lid off for 15-18 mins depending on how golden brown you want [it].
• “If your ‘wing tips’ are becoming too golden brown, cover them with little foil booties!
•. “After the bake, baste your ‘bird’ with a bit of olive oil for a nice subtle shine!”
At Abigail’s Oven, we wish you a happy and blessed Thanksgiving and as always we give thanks for you, our customers, and readers.
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