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 (or just google it).

No comments:

Post a Comment

I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly, kid safe, and open to discussion, not criticism. If you comment as unknown and have nothing nice to say you go straight to SPAM.