Cookies and Cream Sourdough Bread
Cookies and Cream Sourdough Bread is a delightful fusion of tangy sourdough and the nostalgic crunch of chocolate cookies. This unique recipe transforms classic bread into a sweet treat, making it perfect for any occasion—be it a cozy family gathering or a lively brunch with friends. With its chewy crust, soft interior, and a hint of Oreo flavor, this loaf is sure to impress both dessert lovers and sourdough enthusiasts alike. Enjoy it toasted with butter for breakfast, as a dessert sandwich, or warm alongside ice cream for an indulgent experience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 100 g Sourdough Starter
- 350 g Water
- 500 g Bread Flour
- 10 g Salt
- 40 g Oreo Cookies (filling removed)
- 128 g Crushed Oreo Cookies (1 packet)
- 42 g Oreo Cream (filling from Oreos)
Instructions
- Prepare the Oreos by breaking them into pieces and crushing the dried cookies.
- Mix sourdough starter and water in a bowl; add flour and salt to form a shaggy dough.
- Cover and let rest for one hour (autolyse).
- Shape the dough into a ball, perform stretch-and-folds, incorporating crushed cookies.
- Let bulk ferment until doubled in size.
- Shape the dough, spread Oreo cream, sprinkle crushed cookies, roll up, and place in banneton.
- Cold ferment in the fridge for at least five hours.
- Preheat oven to 230C/450F with Dutch oven inside.
- Bake covered for 30 minutes, then uncover and reduce temperature to 210C/410F for another 10–15 minutes.
- Cool completely on a wire rack before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://quickwithemma.com/cookies-and-cream-sourdough-bread/