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1/4 Photos of 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.
Units: US | Metric
Serving Size: 1 (793 g)
Servings Per Recipe: 1
The following items or measurements are not included: