Sourdough Rosemary Bread Recipe 🌿🍞
Preparation Time: 3 hours
Cooking Time: 45 minutes
Total Time: 3 hours 45 minutes
Yield: 1 loaf
Description:
This Italian-inspired Sourdough Rosemary Bread, perfect for Easter celebrations, is a delightful fusion of tangy sourdough and aromatic rosemary. The recipe, sourced from “World Sourdoughs From Antiquity” by Ed Wood, offers a tantalizing blend of flavors and textures, making it a standout choice for any bread enthusiast. Embrace the essence of European baking tradition with this fragrant and flavorful loaf.
Ingredients:
- 2 cups sourdough starter
- 1/2 cup milk
- 1/4 cup olive oil
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp dried rosemary
- 1/2 cup raisins
- 2 eggs (plus 1 for brushing)
- 3 cups white bread flour
Instructions:
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Prepare the Dough:
- In a mixing bowl, measure out the sourdough starter.
- To the starter, add milk, olive oil, salt, sugar, dried rosemary, raisins, and 2 beaten eggs. Mix thoroughly to combine all ingredients.
- Gradually add the white bread flour, 1 cup at a time, stirring until the dough becomes too stiff to mix by hand.
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Knead and Shape:
- Turn the dough onto a floured surface and knead in the remaining flour until the dough achieves a satiny texture.
- Shape the dough into an oval or round loaf, ensuring it is evenly formed.
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Proofing:
- Place the shaped loaf on a baking sheet and cover it. Allow it to proof for 1 to 2 hours, or until it has roughly doubled in bulk.
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Preheat the Oven:
- While the dough is proofing, preheat your oven to 350°F (175°C) to ensure it reaches the desired temperature for baking.
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Final Touches:
- Before baking, make a crisscross slash in the top of the loaf using a sharp knife.
- Brush the surface of the loaf with the remaining beaten egg, giving it a glossy finish.
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Baking:
- Place the loaf in the preheated oven and bake for approximately 45 minutes, or until it turns golden brown and emits a fragrant aroma.
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Cooling:
- Once baked, remove the loaf from the baking sheet and transfer it to a wire rack to cool completely.
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Optional Bread Machine Method:
- This recipe can also be adapted for a bread machine. Simply add the ingredients in the order listed, excluding the final beaten egg. Utilize the dough cycle for mixing and proofing. Afterward, shape the dough and proceed with baking as directed above.
Nutritional Information (Per Serving):
- Calories: 2410.1
- Fat Content: 77.5g
- Saturated Fat Content: 15.6g
- Cholesterol Content: 651.6mg
- Sodium Content: 2612.4mg
- Carbohydrate Content: 363.7g
- Fiber Content: 13.3g
- Sugar Content: 57.7g
- Protein Content: 63.9g
Recipe Notes:
- For a more intense rosemary flavor, consider lightly browning fresh rosemary in olive oil before adding it to the dough mixture.
- This bread pairs wonderfully with a variety of savory and sweet accompaniments, such as herbed butter or honey.
- Ensure the loaf is thoroughly cooled before slicing to achieve clean, uniform cuts.
- Experiment with different shapes and scoring patterns to customize the appearance of your loaf.
