Butterscotch Soda Sourdough Bread
- Sep 13, 2025
- 2 min read
Butterscotch Soda Sourdough Bread
Rustic, sweet, and ready in about 2 hours
Imagine the cozy aroma of freshly baked bread mingling with buttery caramel notes. This one-hour loaf delivers exactly that: a crisp, golden crust and a soft, slightly chewy crumb dotted with melty butterscotch chips. The secret? Reduced cream soda. Simmering the soda concentrates its natural caramel flavor, which blends with a lively sourdough starter for a loaf that’s equal parts classic and whimsical.
Serve it warm with a swipe of salted butter, alongside a fall soup, or simply on its own as an indulgent snack. Leftovers make outrageously good French toast or the sweetest grilled-cheese sandwich you’ll ever meet.
Recipe
Yield: 1 rustic loaf Total Time: about 1 hour 45 minutes (including rises)
Ingredients
• 150 g (about ½ cup + 1 Tbsp) sourdough starter or discard, room temperature
• 300 g (1¼ cups) reduced cream soda – simmer until slightly concentrated and cooled
• 480 g (4 cups) bread flour
• 2 tsp instant or rapid-rise yeast
• 2 tsp salt
• 2 tsp sugar
• ¼ cup butterscotch chips
• Olive oil spray, for greasing
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Directions
1. Combine starter & soda Whisk the sourdough starter with the cooled, reduced cream soda until cloudy and slightly frothy.
2. Mix dry ingredients Stir in the flour and yeast. Add the sugar and salt; mix by hand until a rough, sticky dough forms.
3. Add chips Fold in the butterscotch chips until evenly distributed.
4. First rise Lightly oil the bowl, cover, and let rise in a warm spot until doubled—about 60–90 minutes.
5. Shape Turn dough onto lightly oiled parchment and fold edges under to form a round ball.
6. Second rise Transfer (still on the parchment) to a clean bowl, cover, and let puff about 30 minutes. Meanwhile, place a Dutch oven or bread pan in the oven and preheat to 220 °C / 420 °F.
7. Bake Lift the dough (with parchment) into the preheated pan. Score if desired. Cover and bake 30 minutes; uncover and bake 15 minutes more, until the crust is deep golden and the loaf sounds hollow when tapped.
8. Cool Remove from the pan and cool on a rack at least 30 minutes before slicing.
Tips
• Reducing the cream soda intensifies its caramel flavor without adding excess liquid.
• For extra sparkle, brush the warm crust with melted butter and a sprinkle of coarse sugar.
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