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Brie and Cranberry Stuffed Sourdough Loaf

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. This indulgent bread is perfect for gatherings, offering a melty, tangy, and herbaceous experience in every bite.

  • Total Time: 8 hours 55 minutes (including rise time)
  • Yield: 8 servings 1x

Ingredients

Scale
  • For the Sourdough Dough:
  • 500g bread flour
  • 300g water
  • 100g active sourdough starter
  • 10g salt
  • For the Filling:
  • 200g Brie cheese, sliced
  • 1 cup cranberry sauce
  • For the Garlic Herb Butter:
  • 50g unsalted butter, softened
  • 2 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the Sourdough Dough:
  2. In a large bowl, mix the bread flour, water, and sourdough starter until a shaggy dough forms. Cover and let rest for 30 minutes.
  3. Add the salt and knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, cover, and let ferment at room temperature for 4 hours, folding every hour.
  4. Shape the dough into a ball and let proof overnight in the refrigerator.
  5. Assemble the Loaf:
  6. Preheat oven to 450°F (230°C).
  7. Roll out the dough into a rectangle. Spread the cranberry sauce evenly, leaving a border. Top with slices of Brie cheese.
  8. Roll the dough tightly into a log and place in a loaf pan. Score the top deeply in a pull-apart pattern using a sharp knife or lame.
  9. Make the Garlic Herb Butter:
  10. Mix softened butter with minced garlic, parsley, thyme, salt, and pepper.
  11. Brush the top of the scored loaf generously with the garlic herb butter.
  12. Bake:
  13. Bake for 30-35 minutes until golden and hollow-sounding when tapped. Brush with more butter halfway through.
  14. Let cool slightly before pulling apart and serving.

Notes

For best results, use a mature sourdough starter. Adjust the filling quantities based on your preferences. This loaf is best enjoyed warm. Store leftovers in an airtight container for up to 2 days.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Method: Bread
  • Cuisine: American

Nutrition

  • Calories: 320 kcal
  • Sugar: 8g
  • Fat: 12g
  • Carbohydrates: 45g
  • Protein: 10g