SOURDOUGH ROSEMARY BREAD
This Italian bread is baked especially for Easter. Fresh rosemary can be lightly browned in olive oil to flavor the oil (then discard the rosemary) instead of using the dry rosemary. Recipe is from the book, "World Sourdoughs From Antiquity" by Ed Wood.
Provided by Donna M.
Categories Sourdough Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Measure the starter into a mixing bowl.
- Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
- Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
- Turn onto a floured surface and knead in remaining flour until dough is satiny.
- Form an oval or round loaf.
- Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
- Preheat oven to 350 degrees F.
- Make crisscross slash in top of loaf.
- Brush with the remaining beaten egg.
- Bake for 45 minutes.
- Remove loaf from baking sheet and cool on a wire rack.
- NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
- Shape and bake as above.
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Vukani Ngcobo
[email protected]This bread is delicious! I love the combination of sourdough and rosemary. The bread is perfect for sandwiches, toast, or just eating plain. I will definitely be making this bread again and again.
anwar hossin
[email protected]I followed the recipe exactly and the bread turned out perfectly! The crust was crispy and the inside was soft and chewy. The rosemary flavor was just right. I will definitely be making this bread again.
Nafiza
[email protected]This bread was a bit denser than I expected, but it was still very good. The rosemary flavor was nice and subtle. I would recommend this recipe to anyone who is looking for a hearty and flavorful bread.
Jannie Padgett
[email protected]I'm a big fan of rosemary, so I was excited to try this recipe. The bread turned out great! The rosemary flavor was prominent but not overpowering. The bread was also very soft and fluffy. I would definitely recommend this recipe to anyone who loves
Khokon Official
[email protected]I was looking for a sourdough rosemary bread recipe that wasn't too complicated, and this one fit the bill perfectly. The instructions were clear and easy to follow, and the bread turned out beautifully. It had a crispy crust and a soft, chewy interi
Sabiha Saheed
[email protected]This bread is simply amazing! The sourdough starter gives it a slightly tangy flavor, while the rosemary adds a wonderful herbal aroma. The crust is crispy and the crumb is soft and chewy. I love it toasted with butter and jam for breakfast.
usman raja usman
[email protected]I'm a huge fan of sourdough bread, and this recipe is one of my favorites. The rosemary adds a unique flavor that makes this bread stand out from the rest. It's perfect for sandwiches, toast, or just eating plain. I highly recommend this recipe!
Tahir Raja
[email protected]This recipe is a great introduction to sourdough baking. It's easy to follow and the results are impressive. The bread is crusty on the outside and chewy on the inside, with a wonderful sourdough flavor. The rosemary adds a nice touch of herbal flavo
Xiaomi Sherwan
[email protected]This bread is a winner! I made it for a potluck and it was the first to go. Everyone loved the combination of sourdough and rosemary. It's a great bread for sandwiches, toast, or just eating plain. I'll definitely be making it again.
Rainner Viriaere
[email protected]I've been looking for a sourdough rosemary bread recipe that's both easy to make and delicious, and this one fits the bill perfectly! The bread is light and fluffy, with a crispy crust and a tender crumb. The rosemary adds a subtle but noticeable fla
Jrina Akktar
[email protected]This bread is absolutely delicious! The sourdough tang and the rosemary aroma are a match made in heaven. I especially appreciate that the recipe uses simple, wholesome ingredients. It's a healthy and flavorful addition to any meal.
Ali Ghullam
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. It's a great way to use up leftover sourdough starter, and the rosemary adds a touch of elegance. I love serving it with soup or salad.
Adriana Carreon
[email protected]I was skeptical about the long rising time, but it was totally worth it! The slow fermentation process developed a wonderfully complex flavor in the bread. It was crusty on the outside and chewy on the inside, just the way I like it.
Jack Truax
[email protected]This bread was a hit at my last dinner party! Everyone loved the unique flavor combination of sourdough and rosemary. It paired perfectly with the roasted chicken and vegetables I served. I'll definitely be adding this recipe to my regular rotation.
Amanda White
[email protected]I'm a novice baker, and this recipe was easy to follow. The instructions were clear and concise, and the ingredients were readily available at my local grocery store. I was thrilled with the results - the bread turned out beautifully and tasted even
Sayma Aryin
[email protected]This sourdough rosemary bread was a delightful culinary experience! The aroma of rosemary and the tanginess of the sourdough starter infused each bite with a symphony of flavors. The crust was perfectly crisp, while the interior was soft and airy. My