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Pull-Apart Sourdough Bread with Brie and Cranberry

A rustic sourdough loaf scored into a pull-apart pattern, filled with rich Brie cheese, vibrant cranberry sauce, and brushed with aromatic garlic herb butter before baking to golden, melty perfection.

  • Total Time: 5 hours
  • Yield: 8 1x

Ingredients

Scale
  • For the sourdough:
  • 1 cup active sourdough starter
  • 1 1/2 cups warm water
  • 4 cups bread flour
  • 2 teaspoons salt
  • For the filling:
  • 8 oz Brie cheese, sliced
  • 1 cup cranberry sauce
  • For the garlic herb butter:
  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 tablespoons fresh herbs (parsley, thyme), chopped

Instructions

  1. Prepare the sourdough: In a large bowl, mix the sourdough starter with warm water. Add the flour and salt, then knead until a shaggy dough forms. Let it rise for 4 hours.
  2. Filling the loaf: Punch down the dough and divide into portions. Score into a pull-apart pattern and fill with sliced Brie and cranberry sauce.
  3. Preheat oven to 375°F (190°C). Brush with garlic herb butter and bake for 30-35 minutes until golden and melty.

Notes

Ensure the sourdough is fully proofed before filling. Serve warm for best results.

  • Author: Chef Sally
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Method: Bread
  • Cuisine: American

Nutrition

  • Calories: 320 kcal
  • Sugar: 15g
  • Fat: 12g
  • Carbohydrates: 50g
  • Protein: 10g