Sourdough Rosemary Bread combines the tangy flavor of sourdough with the aromatic charm of rosemary. The delightful bread is perfect for any meal, whether served warm with butter or as a sandwich base. Let’s bake something wonderful with the enticing recipe.
When preparing Sourdough Rosemary Bread, you can substitute the milk with any non-dairy alternative if you’re vegan or lactose intolerant. If you don’t have dried rosemary, fresh rosemary can add a lovely burst of flavor, though you’ll want to use more of it since fresh herbs are less concentrated. Also, if you’re looking to cut back on sugar, reducing it slightly won’t ruin the bread’s texture, but you might miss a touch of sweetness.
Sourdough
Sourdough Rosemary Bread Recipe
Ingredients
- 2 cups proofed sourdough starter
- 1/2 cup warm milk
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon dried rosemary, ground
- 1/2 cup raisins
- 2 eggs, beaten
- 3 cups white bread flour
- 1 egg, beaten
Instructions
- Measure the 2 cups of proofed sourdough starter into a mixing bowl.
- Add the 1/2 cup warm milk, 1/4 cup olive oil, 1 teaspoon salt, 1 tablespoon sugar, 1 teaspoon dried rosemary, ground, and 2 beaten eggs; mix well until fully combined.
- Gradually add the 3 cups white bread flour, 1 cup at a time, stirring until the dough becomes too stiff to mix by hand.
- Turn the dough onto a floured surface and knead in the remaining flour until the dough is satiny and smooth, which should take about 8-10 minutes.
- Shape the dough into an oval or round loaf, depending on your preference.
- Place the loaf on a baking sheet and proof it, covered, for 1 to 2 hours or until it has doubled in bulk.
- While the dough is proofing, preheat your oven to 350 degrees F.
- Once proofed, make a crisscross slash in the top of the loaf to allow for proper baking.
- Brush the top of the loaf with the remaining beaten egg to give it a golden finish.
- Bake the bread for 45 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom.
- Remove the loaf from the baking sheet and cool on a wire rack before slicing.
Part of our Sourdough Bread Recipes collection — Part 2 of 2:
→ Browse Part 2 of 2: Sourdough Bread Recipes
Other parts:Part 1