Sourdough Rosemary Bread

Recipe by Donna M.
READY IN: 3hrs 45mins
YIELD: 1 loaf




  • Measure the starter into a mixing bowl.
  • Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
  • Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
  • Turn onto a floured surface and knead in remaining flour until dough is satiny.
  • Form an oval or round loaf.
  • Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
  • Preheat oven to 350 degrees F.
  • Make crisscross slash in top of loaf.
  • Brush with the remaining beaten egg.
  • Bake for 45 minutes.
  • Remove loaf from baking sheet and cool on a wire rack.
  • NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
  • Shape and bake as above.