Rosemary Sourdough Bread

I received from my friend Gillian a packet of Goldrush San Francisco Sourdough Starter a few months ago. As the necessities for the care and feeding of starter can become burdensome if you don’t bake bread every few days (or are willing to toss out a cup every few days), I decided to wait until cooler weather to begin the process.

It took a few days but now that we’re finally beginning to bake from it, I decided to make herbed bread that I first read about in Breaking Bread with Father Dominic, which was incidentally my first bread making cookbook. The original had caraway seeds, sage, nutmeg and whole wheat flour, none of which I cared to use. I just loved how the smell of baking bread and rosemary filled the house as these loaves cooked and the finished product tastes pretty darn good, too.

bread

Rosemary Sourdough Bread

1 cup sourdough starter
3 cups all purpose flour
1 1/2 cups water
3 tablespoons honey

Make the sponge and let it sit on the counter, covered in plastic wrap overnight or up to 72 hours. The longer you let it develop, the more distinctive the sourdough flavor will be in your final bread.

2 1/4 teaspoon active dry yeast (1 package)
1/4 cup warm water
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
3 cups all purpose flour

Proof the yeast in the warm water for several minutes. Add all the ingredients to the sponge and mix together in the bowl of a stand mixer. Knead the dough for about 10 minutes. Coat in oil and let rise for 2 hours in a warm place.

Once the dough has doubled in size, dived into two loaves and put into well oiled loaf pans. Let rise for 2 hours more.

Preheat oven to 375 degrees F. Bake loaves for 45 minutes to 1 hour or until they turn a dark, golden brown. Breads with honey can darken too quickly, so you might need to cover the top with aluminum foil for the last 10 to 15 minutes of baking. Remove from the pans and cool on racks.

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