Friday, January 7, 2005

Sourdough Rosemary Bread


Ingredients -
2 cups proofed sourdough starter *
1/2 warm milk
1/4 cup extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1 1/4 teaspoon dried rosemary
2 eggs beaten
3 1/2 to 4 cups white flour
another egg beaten


Measure the starter into a mixing bowl. Add the olive oil, milk salt, sugar and rosemary and the two beaten eggs and mix well. Add the flour 1 cup at a time stirring until it is too stiff to mix by hand. Leave a little bit of flour out as you stir it and then knead that in, until the dough is satiny. Form into an oblong or round loaf, cover with a clean dry lightweight kitchen towel and let raise, in a warm room free of drafts for 1 to 2 hours, until doubled in bulk.

Make a couple shallow slashes across the top, brush with extra beaten egg (optional) and bake at 350 F for 40 minutes until golden brown. Let cool on a wire rack. You can make this in a bread machine on the dough cycle, adding the ingredients in the order given, just save that extra egg for the top.

*For a good article on proofing sourdough go to http://www.ehow.com/how_5433462_proof-sourdough-starter-before-breadmaking.html (or just google it).

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