RUSTIC ROSEMARY SOURDOUGH BREAD
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
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 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
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.
SOURDOUGH ROSEMARY CRACKERS
If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy to make) homemade crackers. With just the right amount of crunch and flavor, you won't be able to stop snacking. Fully cooled crackers can be stored in an airtight container at room temperature for up to 1 week.
Provided by ChefJackie
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 45m
Yield 90
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.
- Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
- Remove from the oven and let cool on a baking rack.
Nutrition Facts : Calories 14.7 calories, Carbohydrate 1.8 g, Fat 0.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 31.8 mg, Sugar 0.1 g
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