Looking for a fun and festive way to brighten up your holiday table? This Poinsettia Sourdough Loaf is the perfect addition! It’s not just a loaf of bread—it’s a beautiful, delicious centerpiece that’ll have everyone oohing and aahing. The best part? It’s as tasty as it is stunning, with that classic sourdough tang and a soft, fluffy texture. Perfect for holiday dinners or gift-giving!

Why You’ll Love This Recipe
- Show-Stopping Design: The poinsettia pattern makes this loaf a gorgeous holiday centerpiece.
- Classic Sourdough Flavor: That tangy, rich taste pairs perfectly with the soft, fluffy texture.
- Versatile and Gift-Worthy: Perfect for holiday dinners, sharing with loved ones, or gifting to friends and family!
Ingredients
- Warm Water: Activates the yeast and helps combine the dough ingredients smoothly.
- Sourdough Starter: Adds a tangy flavor and helps with the loaf’s rise and texture.
- Salt: Enhances the flavor and balances the tanginess of the sourdough.
- Instant Yeast: Provides an extra boost to ensure a reliable rise.
- Oil: Adds moisture and helps create a soft, tender crumb.
- All-Purpose Flour: Forms the base of the dough, giving structure and elasticity.
- Food Color Gel (Red, Green, Yellow): Adds festive colors to decorate the loaf with a poinsettia design.
- White Food Coloring: Enhances the contrast in decorative details for the loaf.
Variations
- Sweet Sourdough: Add dried fruits like cranberries, raisins, or apricots, and a hint of cinnamon for a sweet take on the classic loaf.
- Herb Sourdough: Add chopped rosemary, thyme, or basil to the dough for a fragrant, savory twist.
- Cheese Sourdough: Fold in shredded cheddar, Parmesan, or Gruyère for a cheesy loaf with extra richness.
- Olive Sourdough: Mix in chopped olives and a touch of olive oil for a Mediterranean-inspired variation.
How To Make A Poinsettia Sourdough Loaf
Step One: In a large mixing bowl, combine warm water, sourdough starter, sugar, salt, yeast, and oil. Stir until sugar and salt dissolve.
Step Two: Gradually add one cup of flour at a time, stirring until the dough becomes sticky and starts to come together.
Step Three: Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm place until doubled in size (about 1-2 hours). Sprinkle a little flour on a flat surface and gently release the dough from the bowl without deflating it
Step Four: Preheat the oven to 350°F (175°C). Transfer the dough to a sheet of parchment paper. If it deflates, allow it to rise again until doubles in size.
Step Five: Mix food gel colors with white food coloring to brighten and adjust the shades. For shadowing, mix red, green, and yellow to create grey. Begin painting your loaf directly on the parchment paper.
Step Six: Finish painting the dough with various colors, adding details to create a poinsettia design.
Step Seven: Use a sharp knife to score the dough if desired. Preheat the Dutch oven for 5 minutes, then place the parchment and loaf into the preheated Dutch oven.
Step Eight: Bake for 30 minutes with the lid on. Remove the lid and bake for 10 more minutes or until golden brown. Cool on a wire rack before slicing and serving.
Expert Tips
- Use Room Temperature Starter: Let your sourdough starter come to room temperature for better rise and flavor.
- Don’t Skip the Rest Time – Be patient and let your dough rise fully for a light and fluffy loaf.
- Add More Color for Boldness – Feel free to mix more colors if you want a brighter, eye-catching design.
- Score for a Crispy Crust – Scoring the dough helps with oven spring and gives your loaf that beautiful bakery-style look.
How To Store Sourdough Bread
- Room Temperature: Store sourdough bread in a bread box or a paper bag at room temperature for up to 2-3 days to maintain its crusty exterior.
- Refrigerate: Avoid refrigerating as it can dry out the bread and alter its texture.
- Freeze: For longer storage, slice the bread and wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Freeze for up to 3 months and thaw slices as needed.
- Reheat: Refresh frozen or day-old bread by warming it in the oven at 350°F for 5-10 minutes to restore its texture.
What Goes With Sourdough Bread?
- Butter and Jam: A classic combination that highlights sourdough’s tangy flavor with sweetness and creaminess.
- Cheese Board: Pair with a variety of cheeses like brie, cheddar, or goat cheese for a delicious snack or appetizer.
- Soups and Stews: Perfect for dipping into hearty options like tomato soup, beef stew, or creamy potato leek soup.
- Avocado Toast: Top with mashed avocado, salt, pepper, and a drizzle of olive oil for a simple, satisfying meal.
FAQ'S
Use an active sourdough starter, allow enough time for proofing, and keep the dough in a warm, draft-free area.
Bake with steam by placing a pan of water in the oven or spraying water inside before baking.
Yes, freeze the shaped dough before the final proof. Thaw in the fridge overnight, then let it come to room temperature and rise before baking.
Poinsettia Sourdough Loaf
Ingredients
- 1 1 /4 Cup Warm Water
- ½ Cup Sourdough Starter
- 1 ½ tsp. Salt
- 1 tsp. Instant Yeast
- 1 tbsp. Oil
- 3 Cups All Purpose Flour
- Food Color Gel (Red, Green, Yellow)
- White Food Coloring
Instructions
- In a large mixing bowl, combine warm water, sourdough starter, sugar, salt, yeast, and oil. Stir until sugar and salt dissolve.
- Gradually add one cup of flour at a time, stirring until the dough becomes sticky and starts to come together.
- Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm place until doubled in size (about 1-2 hours). Sprinkle a little flour on a flat surface and gently release the dough from the bowl without deflating it.
- Preheat the oven to 350°F (175°C). Transfer the dough to a sheet of parchment paper. If it deflates, allow it to rise again until doubles in size.
- Mix food gel colors with white food coloring to brighten and adjust the shades. For shadowing, mix red, green, and yellow to create grey. Begin painting your loaf directly on the parchment paper.
- Finish painting the dough with various colors, adding details to create a poinsettia design.
- Use a sharp knife to score the dough if desired. Preheat the Dutch oven for 5 minutes, then place the parchment and loaf into the preheated Dutch oven.
- Bake for 30 minutes with the lid on. Remove the lid and bake for 10 more minutes or until golden brown. Cool on a wire rack before slicing and serving.
Notes
Nutrition
More Tasty Recipes To Enjoy:
This is a great Christmas Sourdough Loaf but if you want to make it any season you still can. So easy and simple to make.