Amazing Rosemary & Herb Sourdough Bread

This Rosemary & herb sourdough bread recipe is delicious, and as far as bread making goes, fairly easy. 

My family was begging me to make more after we ran out! Perfect with a little bit of butter or to dip in olive oil and balsamic vinaigrette. This recipe is not technically sourdough because no sourdough starter is used, however this is a great recipe for those that don’t have a starter and don’t want to deal with the hassle of one. I love my starter and deal with the hassle of feeding it lol, recipe for sourdough with starter coming soon!

How to Make Rosemary & Herb Sourdough Bread:

I always start by measuring out my bread flour. In a medium-sized bowl put the flour, dry active yeast, salt, dry rosemary, dried oregano, and a lil bit of black pepper. I always say that while it’s great to look at the recipe, you also aren’t going to ever learn how to cook unless you improvise a little bit. If you’re always looking at a recipe you aren’t really learning how to cook. But that’s just my opinion. So feel free to add whatever you think would taste good, you only can figure it out by trying!

Anyway, sorry we got off topic there, this is what the ingredients combined (before the water) should look like ↓

Next, you’re gonna add your warm water and mix. It’s really important to not over mix here, but still incorporate all the flour and herbs. Don’t worry about making it into a ball yet, it can be messy. Mine was pretty messy as you can see ↓

I like to cover mine with plastic wrap AND a towel, overkill I know, but it just really makes sure no air gets in there to dry our dough out. Cover and let rise for 2-3 hours. After those hours are up, the dough should look like this…

Also, when there’s about 30 min left of your rising time, set the oven to 450° F.

Look at all those beautiful air pockets! Now the fun part, flour up your counter or cutting board, wherever your doing this. Take your dough and put it on a floured surface, and knead just a little bit, not a lot, and try your best to form it into a relatively smooth, symmetrical ball.

Then, transfer to a piece of parchment paper. I recommend getting or, if you have one, using a “dough scraper,” that’s in the top of the picture below this. They’re on amazon, super helpful to knead dough and transfer it to parchment paper :).

Now that your dough’s in a ball and on parchment paper, place it into the dutch oven. I used a large pot and lid. Also, just a tip, once your oven is heated up put the pot and lid in the oven (without the bread) until you’re ready to put the bread in it. It helps the bread cook better in an already heated up pan. 

That’s me trying to make a little design…. Now put your bread in the oven WITH the lid on for 30 minutes. After the 30 minutes, bring temp. down to 400° F and cook for 15 minutes without the lid. This is the final product of your Rosemary & herb sourdough bread↓

It’s always good to let the bread cool before cutting into it, to let it complete the cooking process. I know it’s very tempting to just cut into it right away, but patience is a virtue ;). 

That’s it, happy baking!!

-Emma :))

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Yield: 1

Amazing Rosemary & Herb Sourdough Bread

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This Rosemary & herb sourdough bread recipe is delicious, and as far as bread making goes, fairly easy. 

Prep Time 3 hours

Cook Time 45 minutes

Total Time 3 hours 45 minutes

Ingredients

• 4 cups bread flour
• 2 tsp. dry active yeast
• 2 tsp. salt
• 1 tablespoon dried rosemary
• 1/2 tsp. dried oregano
• 1/8 tsp. ground black pepper
• 2 cups warm water

Instructions

1. Combine flour, yeast, salt, rosemary, oregano and pepper in a medium-large mixing bowl.
2. Add warm water and combine all ingredients well, but don't over mix.
3. Cover with plastic wrap and/or towel and let rise for 2-3 hours. At the end of the rising time, preheat oven to 450° F.
4. After it's risen, knead on a floured surface. Only knead a little bit, and use a 'dough scraper' to knead into a relative ball shape.
5. Place on parchment paper and move into a dutch oven, or just a large pot and lid.
6. Cook for 30 minutes with the lid on, then lower oven to 400°F and cook with the lid off for 15 minutes.

Nutrition Information:

Yield:

1

Serving Size:

bread loaf
Amount Per Serving: Calories: 1857Total Fat: 5.9gSaturated Fat: 1.1gCholesterol: 0mgSodium: 4667mgCarbohydrates: 387.4gFiber: 17gSugar: 1.4gProtein: 55g