If you’re looking for a showstopper holiday bread that’s surprisingly simple to make, this festive Poinsettia Sourdough Loaf is absolutely perfect. The dough is soft and flavorful thanks to the sourdough starter, and the hand-painted poinsettia design on top turns an everyday loaf into something that is centerpiece-worthy.
Painting bread dough takes only a few extra minutes and adds so much charm – no artistic skills required. It’s lovely for holiday brunch, gifting, or setting out alongside a bowl of cozy winter soup.
Poinsettia Sourdough Loaf
Ingredients
Yields: 1 loaf
Prep Time: 1 hour
Rest Time: 1–2 hours
Cook Time: 45 minutes
- 1 ¼ cups warm water
- ½ cup sourdough starter (active or discard works here)
- 1 teaspoon sugar
- 1 ½ teaspoons salt
- 1 teaspoon instant yeast
- 1 tablespoon oil
- 3 cups all-purpose flour
- Red, green, and yellow gel food coloring
- White gel food coloring (to soften/brighten colors)
Instructions
In a large mixing bowl, combine warm water, sourdough starter, sugar, salt, yeast, and oil. Stir well to dissolve the sugar and salt.
Gradually add the flour, one cup at a time, stirring until the dough comes together and is sticky but workable.
Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size.
Preheat your oven to 350°F (175°C).
Lightly flour a work surface and gently loosen the dough from the bowl, preserving the air inside as much as possible. Transfer to a sheet of parchment paper.
Note: If it deflates, simply let it rise again until puffy.
Prepare your edible “paint”:
Mix each gel color with a small drop of white coloring to soften and brighten.
To create shadows or grey, mix tiny amounts of red, green, and yellow together.
Using a small food-safe brush, paint your poinsettia design right on the dough.
Tip: Practice your design on paper first using watercolors.
Score your loaf if desired (this can help shape petals and leaf outlines).
Place your Dutch oven into the preheated oven for 5 minutes to warm, then carefully place the parchment and bread into the Dutch oven.
Bake 30 minutes covered, then remove the lid and bake another 10–15 minutes, until the top is golden.
Cool on a wire rack before slicing.
Enjoy your beautiful homemade bread!
Tips for Success
- Sourdough starter: Active starter gives a slightly more complex flavor, but discard works perfectly too.
- Want richer color? Gel coloring gives the strongest pigment without watering down your dough.
- Design inspiration: Poinsettias vary so don’t worry about “perfect.” Imperfect brushstrokes look natural and charming.
- No Dutch oven? Bake on a baking sheet at the same temperature — add a small tray of hot water on the lower rack to create steam.
Serving Ideas
- Serve with softened butter and a sprinkle of flaky sea salt.
- Pair with soups like this Slow Cooker Lemon Chicken Orzo, Chunky Bacon Potato, or Turkey and White Bean .
- Wrap in parchment and twine for a gorgeous homemade holiday gift.
How to Store Your Loaf
- Store at room temperature, wrapped in a clean kitchen towel or bread bag, for up to 3 days.
- Freeze sliced bread in an airtight container for up to 2 months.
FAQs
Can I make this ahead?
Yes. Prepare the dough and let it slow rise in the refrigerator overnight. Bring to room temperature before painting and baking.
Can I skip the sourdough starter?
You can replace the sourdough starter with ½ cup more water + ½ cup flour, but it will lose some of the tangy flavor.
What kind of paintbrush should I use?
Use a small food-safe pastry brush or clean paintbrush reserved only for kitchen use.
Will the colors fade while baking?
Some softening will happen, which is why bright gel colors work best. The white coloring helps them stay pastel and vibrant.
Poinsettia Sourdough Loaf
Ingredients
- 1 ¼ cups warm water
- ½ cup sourdough starter active or discard works here
- 1 teaspoon sugar
- 1 ½ teaspoons salt
- 1 teaspoon instant yeast
- 1 tablespoon oil
- 3 cups all-purpose flour
- Red green, and yellow gel food coloring
- White gel food coloring to soften/brighten colors
Instructions
- In a large mixing bowl, combine warm water, sourdough starter, sugar, salt, yeast, and oil. Stir well to dissolve the sugar and salt.
- Gradually add the flour, one cup at a time, stirring until the dough comes together and is sticky but workable.
- Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Lightly flour a work surface and gently loosen the dough from the bowl, preserving the air inside as much as possible. Transfer to a sheet of parchment paper.
- If it deflates, simply let it rise again until puffy.
- Prepare your edible “paint”:
- Mix each gel color with a small drop of white coloring to soften and brighten.
- To create shadows or grey, mix tiny amounts of red, green, and yellow together.
- Using a small food-safe brush, paint your poinsettia design right on the dough.
- Tip: Practice your design on paper first using watercolors.
- Score your loaf if desired (this can help shape petals and leaf outlines).
- Place your Dutch oven into the preheated oven for 5 minutes to warm, then carefully place the parchment and bread into the Dutch oven.
- Bake 30 minutes covered, then remove the lid and bake another 10–15 minutes, until the top is golden.
- Cool on a wire rack before slicing.
- Enjoy your beautiful homemade bread!
Notes
Nutrition
This bread isn’t just delicious. It’s one of those quiet, creative moments in the kitchen that feel like a little gift to yourself. Turn on some cozy music, take your time with the brushstrokes, and enjoy bringing something beautiful into the world.
When you make this loaf, we’d love to see it. Tag us on social media. We genuinely adore seeing your kitchen creations!
