Sourdough Rosemary Bread Recipe

Name: Sourdough Rosemary Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Measure the starter into a mixing bowl.
2
Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
3
Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
4
Turn onto a floured surface and knead in remaining flour until dough is satiny.
5
Form an oval or round loaf.
6
Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
7
Preheat oven to 350 degrees F.
8
Make crisscross slash in top of loaf.
9
Brush with the remaining beaten egg.
10
Bake for 45 minutes.
11
Remove loaf from baking sheet and cool on a wire rack.
12
NOTE: 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.
13
Shape and bake as above.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups proofed sourdough starter, 1/2 cup warm milk, 1/4 cup olive oil, 1 teaspoon salt, and more.

Yes, Sourdough Rosemary Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sourdough Rosemary Bread

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