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    We returned 4 recipes for...

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    Sourdough Rosemary Bread
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    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...

    Sourdough Rosemary Bread

    Recipe #36761

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    Sourdough Rosemary Bread
    By Donna M. on August 12, 2002

    Recipe #36761

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    "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."
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    Ingredients: dried rosemary, eggs, milk...

    Rating: 100.00%;

    6 Reviews

    Prep Time:3 hrs

    Total Time: 3 hrs 45 mins

    Ciabatta With Hints of Rosemary / Bread Machine
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    The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure...

    Ciabatta With Hints of Rosemary / Bread Machine

    Recipe #187042

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    Ciabatta With Hints of Rosemary / Bread Machine
    By Rita~ on September 20, 2006

    Recipe #187042

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    "The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure to use Bread flour"
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    Ingredients: fast-rising active dry yeast, fresh rosemary...

    Rating: 100.00%;

    3 Reviews

    Prep Time:30 mins

    Total Time: 1 hrs

    Recipe #37278

    Pesto Sourdough Loaf
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    The perfect companion to your next Italian pasta dinner.

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    Pesto Sourdough Loaf
    By Donna M. on August 15, 2002

    Recipe #37278

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    "The perfect companion to your next Italian pasta dinner."
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    Ingredients: parmesan cheese, salt...

    Rating: 90.00%;

    2 Reviews

    Prep Time:3 hrs

    Total Time: 3 hrs 40 mins

    Sourdough Ciabatta
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    As you'll note, there is a wide range in the amount of flour needed. The essence of ciabatta is it's coarse texture with large interior holes;...

    Sourdough Ciabatta

    Recipe #358868

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    Sourdough Ciabatta
    By Galley Wench on March 3, 2009

    Recipe #358868

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    "As you'll note, there is a wide range in the amount of flour needed. The essence of ciabatta is it's coarse texture with large interior holes; this is possible with the right proportion of flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather..."
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    Ingredients: milk, olive oil, salt...

    Rating: 100.00%;

    2 Reviews

    Prep Time:20 mins

    Total Time: 2 hrs 20 mins

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