SOURDOUGH ROSEMARY BREAD
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
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.
ROSEMARY SOURDOUGH BREAD (BREAD MACHINE)
In case you need the bread to go along with my Sandwiches of Rosemary Fig Chutney! This is an adaptation of a recipe I found online. It makes a 1 1/2 pound loaf.
Provided by Kree6528
Categories Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Add all ingredients to bread machine in order listed, or as recommended by your bread machine, beginning with 3 cups bread flour.
- Bake on the basic cycle. I always use the lightest crust setting.
- Check the dough about 5-10 minutes into the cycle and add up to another 1/2 cup flour if it seems too sticky.
Nutrition Facts : Calories 1719.5, Fat 26.6, SaturatedFat 4.5, Sodium 3805.7, Carbohydrate 325.3, Fiber 10.9, Sugar 38.8, Protein 39.1
OLIVE ROSEMARY SOURDOUGH
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
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.
ROSEMARY-PARMESAN SOURDOUGH BREAD
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
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 POTATO BREAD
This makes 2 very large or 3 regular sized loaves. I like mine just shaped into a loaf and placed on a baking sheet, however I'm sure bread pans will work ok. This bread is very crusty on the outside (which if you don't like that just omit spraying with water) while nice and chewy on the inside. It can be tricky to bake as it tends to brown quickly so I place a foil tent over the loaves after they've baked for 15-20 minutes. (This makes great sandwiches, we like roast chicken and havarti cheese)
Provided by startnover
Categories Sourdough Breads
Time P1DT5h
Yield 3 regular size loaves
Number Of Ingredients 10
Steps:
- Combine the first four ingredients in a large non-metal bowl and blend well.
- Cover and let stand overnight till light and bubbly.
- Do not skip this step!
- Add the next 5 ingredients and 3 c flour.
- Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
- Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
- Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
- Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
- Let rise till doubled.
- Just before baking slash the tops with a sharp knife 4-5 times.
- Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.
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