Cookies and Cream Sourdough Bread
Cookies and Cream Sourdough Bread is a deliciously unique loaf that combines the tangy flavor of sourdough with the beloved crunch of Oreo cookies. This creative recipe is perfect for dessert lovers, breakfast enthusiasts, or anyone looking to impress at gatherings. Enjoy it toasted with butter or on its own—this delightful bread is sure to please at any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 100g Sourdough Starter
- 350g Water
- 500g Bread Flour
- 10g Salt
- 40g Oreo Cookies (filling removed)
- 128g Crushed Oreo Cookies (about one packet)
- 42g Oreo Cream (from one packet of Oreos)
Instructions
- Prepare the Oreos by breaking them into pieces, separating their cream, and crushing some for later use.
- In a bowl, dissolve the sourdough starter in water, then mix in flour and salt until shaggy dough forms. Cover and rest for about 1 hour.
- Stretch and fold the dough over itself to form a ball; let it rest again for 30 minutes.
- Gradually incorporate half of the crushed Oreos during stretch and folds over the next hour.
- Allow dough to bulk ferment until doubled in size before shaping it into a rectangle filled with Oreo cream and cookie pieces.
- Shape into a loaf and refrigerate for at least 5 hours (up to 48 hours).
- Preheat your oven to 230C/450F with the Dutch oven inside, then bake covered for 30 minutes before uncovering for another 10-15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://chopandcooktips.com/cookies-and-cream-sourdough-bread/