Rosemary-Parmesan Sourdough Bread

READY IN: 3hrs 20mins
Recipe by Galley Wench

While visiting my local Quiznos decided to try to make my own. Used a couple of my favorite Zaar recipes as the starting point. Made two loaves yesterday . . . friends stopped in and we devoured one loaf with cheese. It was deemed ready for the public! Next time may try adding a couple tablespoons of sun dried tomatoes.

Top Review by letarr

Thank you for sharing this recipe. This bread is delicious. My first batch I didn't get as much spring as I like, so on second and third attempts, I warmed the milk, to which I added and proofed a teaspoon of yeast. This is a very quick, easy dough to work with. I don't use a mixer.

Ingredients Nutrition

Directions

  1. Proof starter over night before making bread.
  2. To Kitchen Aid mixing bowl add all the ingredients (except toppings).
  3. Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
  4. Remove dough to greased bowl, turning once to coat.
  5. Cover and allow to rise until doubled (approximately 1 hour).
  6. Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
  7. Cover and allow bread to rise until double in size.
  8. Preheat oven to 375 dgrees.
  9. Lightly beat 1 egg white with 1 tablespoon water.
  10. Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
  11. Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.

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