1/4 Photos of Sourdough Rosemary Bread
3 hrs 45 mins
Donna M.'s Note:
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.
My Private Note
Units: US | Metric
- 1Measure the starter into a mixing bowl.
- 2Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
- 3Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
- 4Turn onto a floured surface and knead in remaining flour until dough is satiny.
- 5Form an oval or round loaf.
- 6Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
- 7Preheat oven to 350 degrees F.
- 8Make crisscross slash in top of loaf.
- 9Brush with the remaining beaten egg.
- 10Bake for 45 minutes.
- 11Remove loaf from baking sheet and cool on a wire rack.
- 12NOTE: 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.
- 13Shape and bake as above.
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Nutritional Facts for Sourdough Rosemary Bread
Serving Size: 1 (793 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2410.1
- Calories from Fat 697
- Total Fat 77.5 g
- Saturated Fat 15.5 g
- Cholesterol 651.5 mg
- Sodium 2612.3 mg
- Total Carbohydrate 363.7 g
- Dietary Fiber 13.2 g
- Sugars 57.6 g
- Protein 63.8 g
The following items or measurements are not included: