Sourdough Rosemary Bread Recipes

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RUSTIC ROSEMARY SOURDOUGH BREAD



Rustic Rosemary Sourdough Bread image

With a delightfully crispy crust and fluffy interior, nothing beats a slice of this rosemary sourdough bread slathered with butter!

Provided by Kimberly Killebrew

Categories     bread

Time 40m

Number Of Ingredients 7

5 cups all-purpose unbleached flour
1 1/2 cups lukewarm water
1 cup ripe sourdough starter
1 teaspoon instant yeast ((use 2 teaspoons if your sourdough isn't very vigorous))
3-4 tablespoons chopped fresh rosemary
2 1/2 teaspoons sea salt
Extra rosemary and coarse salt (like fleur de sel) for sprinkling on the exterior

Steps:

  • Place all of the ingredients in a stand mixer and knead on the "2" bread setting for 6-8 minutes until a smooth dough forms. (Alternatively knead by hand for about double the length of time.) Form the dough into a ball, lightly spray the bowl with oil, return the dough to the bowl and cover loosely with plastic wrap. Set in a warm place and let it rise for about 90 minutes or until doubled in size.
  • Punch the dough down with your fist. Form the dough into a round and place it in a 10" banneton (recommended) or comparable loaf pan. Let the dough rise again for about one hour until nearly doubled in size. In the meantime, preheat the oven to 425 degrees F.
  • If using a banneton, invert the bread onto a baking stone or sheet. Spray the dough with water and use a long serrated knife to cut two 1/2 inch diagonal slashes into the dough. Sprinkle with some extra rosemary and some coarse salt like fleur de sel.Bake the bread for 25 to 30 minutes, until it's a dark golden brown. NOTE: You can also place the bread on a baking stone that's been preheated. The baking stone absorbs the oven's heat and transfers it to the bread for an evenly crispy crust. Transfer the bread to a wire rack and let it cool. Best enjoyed while still warm. Also excellent toasted or made into grilled cheese sandwiches.
  • NOTE: For the BEST flavor and texture results, wrap the dough tightly in plastic wrap before the first rise and let it sit in the fridge for at least 24 hours, punch it down occasionally, and then let it rise as normal at room temperature when you're ready to bake it (note, it will take longer since the dough is cold).

Nutrition Facts : ServingSize 1 slice, Calories 84 kcal, Carbohydrate 17 g, Protein 2 g, Sodium 194 mg

ROSEMARY-PARMESAN SOURDOUGH BREAD



Rosemary-Parmesan Sourdough Bread image

While visiting my local Quiznos decided to try to make my own. Used a couple of my favorite Zaar recipes as the starting point. Made two loaves yesterday . . . friends stopped in and we devoured one loaf with cheese. It was deemed ready for the public! Next time may try adding a couple tablespoons of sun dried tomatoes.

Provided by Galley Wench

Categories     Sourdough Breads

Time 3h20m

Yield 2 1 pound loaves

Number Of Ingredients 11

1 1/2 cups sourdough starter
1/2 cup milk
2 tablespoons oil
1 tablespoon honey
3 cups bread flour (depending on the consistency of the starter more may be needed)
2/3 cup grated parmesan cheese
1 tablespoon fresh rosemary
1 teaspoon salt
1 egg white
1 tablespoon water
3 tablespoons parmesan cheese, finely grated

Steps:

  • Proof starter over night before making bread.
  • To Kitchen Aid mixing bowl add all the ingredients (except toppings).
  • Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
  • Remove dough to greased bowl, turning once to coat.
  • Cover and allow to rise until doubled (approximately 1 hour).
  • Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
  • Cover and allow bread to rise until double in size.
  • Preheat oven to 375 dgrees.
  • Lightly beat 1 egg white with 1 tablespoon water.
  • Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
  • Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.

SOURDOUGH ROSEMARY BREAD



Sourdough Rosemary Bread image

This Italian bread is baked especially for Easter. Fresh rosemary can be lightly browned in olive oil to flavor the oil (then discard the rosemary) instead of using the dry rosemary. Recipe is from the book, "World Sourdoughs From Antiquity" by Ed Wood.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h45m

Yield 1 loaf

Number Of Ingredients 10

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

Steps:

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

DELICIOUS ROSEMARY BREAD



Delicious Rosemary Bread image

This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.

Provided by GOVEGGIE

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 16

Number Of Ingredients 10

1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten

Steps:

  • Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
  • Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
  • Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g

OLIVE ROSEMARY SOURDOUGH



Olive Rosemary Sourdough image

This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Number Of Ingredients 7

350g all purpose flour or bread flour (2 2/3 cups)
150g whole grain Kamut flour (1 heaping cup)
380g water (1 2/3 cups)
70g sourdough starter (1/4 cup)
8g salt (1 1/2 teaspoons)
90g halved pitted kalamata olives (about half the olives in a 12-ounce jar)
1 to 2 Tbsp chopped dried or fresh rosemary

Steps:

  • Mixing and Bulk Fermentation
  • Thoroughly mix the flours, water, starter, and salt in a bowl that has enough room for the dough to double in size.
  • Add the olives and rosemary and continue mixing until they're evenly distributed. Note the level of the dough and the time. Cover the dough and let it rest on your counter for 30 minutes.
  • With damp fingertips, stretch and fold the dough, lifting the edges of one side of the dough and folding it over to the other side. Go around the bowl 2 to 3 times, stretching and folding, and stop when the dough feels tighter. Cover and let the dough rest again for 30 minutes.
  • Perform three more rounds of stretching and folding as in step 2, separated by 30-minute rests.
  • When the dough has almost doubled in size and the surface is puffy and bubbly, end the bulk fermentation. Depending mostly on temperature, this will likely be 6 to 10 hours from mixing.
  • Pre-Shaping, Bench Rest, and Shaping
  • Scrape the dough out of the bowl onto a well-floured countertop and pre-shape it into a ball.
  • Cover the dough with your inverted mixing bowl and let it bench rest for about 20 minutes.
  • Flour the top of the dough and use your bench knife to flip it onto the floured side. Shape the dough into the appropriate shape for your baking vessel.
  • Final Proof
  • Let your shaped dough rest on its seam while you flour your proofing basket, then place the dough in the basket seam-side up.
  • Cover the basket and let the dough rise for another 1 to 3 hours for the final proof. The dough will expand in the basket but not double in size. If you want to bake much later, you can do the final proof in the refrigerator for 10 to 12 hours and bake the dough directly from the cold.
  • Baking and Storage
  • Before the end of the final proof, preheat your oven and baking vessel for 30 minutes at 500°F (or 450°F if that is the heat limit of your baking vessel).
  • Remove your dough from the refrigerator, flip it out of the basket onto a piece of parchment paper, and score the top of your dough.
  • Transfer the parchment and dough to the base of your baking vessel, cover, and return the vessel to the oven.
  • Bake for 20 minutes and then drop the oven temperature to 450°F. After another 10 minutes, take off the lid, and after another 5 to 10 minutes, remove the bread from the oven. The internal temperature should be 205°F or higher.
  • Let the bread cool on a rack for about 2 hours before slicing.
  • Store the bread cut-side down on your cutting board with a cloth over it. Slice and freeze after 3 to 4 days.

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