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    You are in: Home / Italian / Sourdough Rosemary Bread Recipe
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    Sourdough Rosemary Bread

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on June 12, 2008

      Marvelous bread! Used a potato sourdough that was especially sharp & sour & an additional 1/2 teaspoon of instant yeast. Did initial mixing with Electrolux stand mixer using 1/2 bread flour & 1/2 King Arthur's white whole wheat flour. Added an additional 1 1/4 cups white w/w flour to make it workable. Used 4 T fresh rosemary leaves, bruised & tossed into dough whole & closer to a cup of golden raisins. Made 2 beautiful well risen loaves - blistered crusts & excellent chewy open crumb. This is a keeper recipe. Thank you Donna for posting this great recipe!

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    • on March 12, 2008

      I have made this recipe twice now, although I do use the dough cyle on my bread machine. It is a lovely bread (I took a picture and submitted it) and has incredible flavor. I did use freshly ground, fresh rosemary. I, too, had to add about an extra cup of flour and maybe slightly more. I am trying your Garlic & Parmesan (#39632) later this week.

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    • on November 27, 2007

      I made this yesterday - it smelled wonderful as it baked. I used a lot of fresh rosemary and toasted it in the olive oil as suggested, but I also added a couple of teaspoons of fresh whole (not ground) rosemary. I used PaulaG's recipe for "foolproof sourdough starter" http://www.recipezaar.com/137811 and the crust was amazing. While the dough was rising, I decided to transfer it to a 9" square glass baking dish, which caused the loaf to rise nice and high.

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    • on November 08, 2007

      Loved this bread, I also used more flour, but only about 1/2 cup. Then I put and extra 1/2 tsp of rosemary as I love the flavor, next time I might just go ahead and double. The bread was wonderful and enjoyed as toast for breakfast and again with a sandwich for lunch. This is bound to remain one of my favorites - thanks Donna for another great sourdough recipe.

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    • on February 12, 2006

      This bread had a wonderful texture and fragrance. I also found that it needed quite a lot more flour - I ended up with about 2 1/2 lbs. of bread, not that I'm complaining. I mixed up everything in the bread machine and let it rise overnight on my cold backporch - in the morning I used the folding techinique several times, and then let my loaf rise for probably a couple of hours. The loaf ended up with a crackly, blistered crust that made the most wonderful sandwiches. I did not put in the raisins, as I could not find any.

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    • on November 18, 2002

      I made this yesterday, and it was great!! I really loved it .. I had to add 1 extra cup of flour to the dough, maybe it was my starter .. I also doubled the rosemary, because I love it!! This is really an excellent recipe and I know I'll make it often, thank you!

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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
    28%
    Total Fat 77.5 g
    119%
    Saturated Fat 15.5 g
    77%
    Cholesterol 651.5 mg
    217%
    Sodium 2612.3 mg
    108%
    Total Carbohydrate 363.7 g
    121%
    Dietary Fiber 13.2 g
    53%
    Sugars 57.6 g
    230%
    Protein 63.8 g
    127%

    The following items or measurements are not included:

    sourdough starter

    Detailed Nutrition Values About Nutrition Info

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