Rosemary Sourdough Bread
A simple sourdough bursting with rosemary flavor.
Before quarantine began, I used to pick up fresh sourdough bread from the bakery almost daily. I ‘m a sucker for smell of baking bread. Despite that, I’ll admit, I was hesitant to join the homemade sourdough bandwagon, but I missed that smell…and I started to get nostalgic about my mom making homemade bread while we lived overseas when I was little. My girlfriends and I started exchanging recipes for sourdough starters, and after a few bakes, I confess, my husband and I have made the switch - we’re addicted to homemade rosemary sourdough bread!
Fair warning, the starter takes several days to get going and requires upkeep. Once you have your starter, however, you can make bread in a few hours, and most of that time is rise time. For starter recipes, I recommend I Love Cooking and King Arthur’s recipes, and King Arthur has some great tips for feeding and maintaining your starter and what to bake with your discarded starter, too.
If you’re looking to feed your craving, here’s a great rosemary sourdough recipe to get you started!
Rosemary Sourdough Bread
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- 2 Medium sized bowls
- Electric mixer
- Baking sheet
- Kneading hook (optional)
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 5 cups flour
- 1 1/2 teaspoons instant yeast
- 4-5 Tablespoons of rosemary (~1 sprig per tablespoon)
- 1 Tablespoon sea salt
- In the bowl of your mixer, add all ingredients. Using the kneading hook, knead for ~ 7 minutes (or by hand for ~ 15 minutes).
- Roll dough into a round ball, and place in a proofing basket or medium sized mixing bowl. (If using a bowl, spray with oil first); Cover with a damp tea towel and place in a warm place to rise for ~ 2 hours.
- Once the dough rises, punch the top down once with your fist, then roll the dough into a round ball again, and let the dough rise for another 2 hours.
- Preheat your oven to 425 F.
- Invert the risen bread onto a baking sheet. Cut a cross across the top, or any other decoration, like carved wheat or banneton imprints) and add a pinch of additional sea salt and some rosemary leaves to the top of the dough.
- Bake for ~35-40 minutes.
- Note: You can also bake the bread in an oven-safe bowl or dutch oven, if you prefer.
Warm and delicious, this may become your new addiction!! Great on its own, it makes an aromatic addition to dinners or as a base for homemade croque madame. What are some of your new favorite recipes you’ve discovered during quarantine?