New Years Bread

This celebratory bread starts with a sourdough starter as its base, giving the loaf a subtle tang that balances the richness of melted butter, beaten eggs, and sugar. Cinnamon and grated orange zest add warmth and bright citrus fragrance. It’s the kind of bread you slice thick on New Year’s morning and eat with strong coffee.

Using a bread machine makes this effortless. Everything goes in, you press start, and the machine handles the kneading, rising, and baking. The sourdough starter gives the crumb more complexity than a standard yeasted bread, with a slightly tangy, more developed flavor.

The orange zest is what makes this feel festive. Its oils release during baking, filling the kitchen with a citrus-spice aroma that signals something special. The butter and eggs create a soft, brioche-like crumb that tears apart in fluffy layers.

Chef Tips

• Make sure your sourdough starter is active and bubbly before adding. A sluggish starter means a dense, under-risen loaf
• Add ingredients in the order your bread machine specifies. Most want wet ingredients first, then dry, to prevent unmixed pockets
• Zest the orange with a microplane for the finest shreds. Large pieces of zest can create bitter pockets in the bread
• This bread toasts beautifully the next day. The butter content gives it a golden, crisp surface under the broiler

Variations

• Fold in golden raisins or dried cranberries for a fruited holiday version
• Add a handful of sliced almonds on top before baking for a nutty crust
• Brush the warm loaf with a simple orange glaze (powdered sugar + orange juice) for extra sweetness