Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pull-Apart Sourdough Bread with Brie and Cranberry

  • Author: Chef Sally
  • Total Time: 3 hrs 25 mins to 3 hrs 30 mins
  • Yield: 8 to 12 servings 1x

Description

Dive into this festive pull-apart sourdough bread filled with pockets of buttery Brie and tangy cranberry sauce. Perfect for holiday gatherings or as an indulgent snack!

Ingredients

Scale
  • Dough:
  • 1 cup (227g) ripe (fed) sourdough starter, stirred down
  • 1 1/2 cups (340g) lukewarm water
  • 4 1/2 cups (539g) bread flour
  • 1 tablespoon (14g) olive oil
  • 2 teaspoons salt
  • Filling:
  • 8 ounces (227g) Brie cheese, cut into 20 to 22 slices
  • 1 cup (258g) cranberry sauce
  • Garlic Herb Butter:
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 clove garlic, minced
  • 1 tablespoon fresh herbs (parsley, rosemary, thyme, oregano), chopped, or 1 teaspoon dried herbs

Instructions

  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir the starter, water, and 3 cups of the flour together in a large mixing bowl (or the bowl of your stand mixer) to make a shaggy dough. Cover and let rest for 30 minutes.
  2. Add the oil, salt, and 1 1/2 cups of the remaining flour. Mix and knead the dough — by hand or using a stand mixer with a dough hook — to make a smooth, slightly sticky dough, adding more of the remaining flour as needed. Knead for 7 to 10 minutes (5 minutes by machine). Place the dough in a lightly greased bowl, cover, and let it rise until puffy, about 1 to 2 hours. (Note: The dough is ready to use whenever it’s doubled in bulk or passes the finger poke test.)
  3. To assemble: Deflate the dough and divide it into about 20 to 22 equal pieces (about 2 ounces each). Roll each into a ball and flatten into a 4" round. Top each round with a slice of Brie and a generous teaspoon of cranberry sauce. Bring the edges to the center and pinch to seal, forming a filled ball. Repeat with the remaining dough and filling. Adjust the filling amounts as needed to use it all up.
  4. Butter an 8" or 9" round pan or two 6" round pans. Place the filled dough balls into the pan(s), stacking and crowding them together so they fit snugly. (As they rise and bake, they'll form one cohesive loaf.) Cover and let rise until puffy, about 45 minutes to 1 hour.
  5. While the dough rises, preheat the oven to 425°F.
  6. To make the garlic herb butter: Combine the butter, garlic, and herbs. Set aside.
  7. Brush the risen loaf with half the garlic herb butter. Bake for 15 minutes. Reduce the oven temperature to 350°F and brush again with the remaining butter. Bake for an additional 10 to 15 minutes, or until the loaf is deep golden brown and the internal temperature is at least 190°F. Remove from the oven and cool for 10 minutes before serving warm.
  8. Storage information: Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

Notes

For a tangier flavor, use a whole-grain sourdough flour in the dough. If you prefer a sweeter filling, add a bit of honey to the cranberry sauce. This bread is best eaten warm, so reheat leftovers in the oven at 350°F for 10 minutes before serving. Store any leftover bread at room temperature for up to 3 days or freeze for longer storage.

  • Prep Time: 3 hrs
  • Cook Time: 25 mins to 30 mins
  • Method: Bread, Appetizer, Side Dish
  • Cuisine: American

Nutrition

  • Calories: 330
  • Sugar: 15g
  • Fat: 12g
  • Carbohydrates: 48g
  • Protein: 10g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.cookingwithemy.com/brie-cranberry-sourdough-loaf/