Rosemary Sourdough Bread

Homemade sourdough bread infused with fresh rosemary is a gourmet treat that any vegan can make at home. Here’s an easy sourdough bread recipe along with instructions to make a sourdough starter.
Homemade sourdough bread infused with fresh rosemary is a gourmet treat that any vegan can make at home. Here’s an easy sourdough bread recipe along with instructions to make a sourdough starter.

Rosemary Sourdough Bread

Yields 1 loaf

Ingredients:

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• 2 cups bread flour

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• 1-1/2 cups sourdough starter

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• 1 teaspoon salt

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• 2 tablespoons minced fresh rosemary

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• Olive oil

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• Cornmeal

Directions:

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1. In a standup mixer fitted with the dough hook, combine the flour, starter, salt, and rosemary, and mix on low until ingredients are moistened then increase to medium-high and knead dough until it no longer sticks to the bowl.

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2. Grease a large bowl with olive oil and place dough inside, turning dough over to coat with the oil. Cover with plastic and set in a warm, draft-free place until doubled in size, about 1 hour.

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3. Remove plastic, punch dough down, and dump onto a lightly-floured surface. Knead a few times then shape into a ball.

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4. Place on a baking peel sprinkled with cornmeal, seam-side down. Cover with a damp kitchen towel and let rise until doubled in size, about 1 hour.

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5. Preheat a baking stone on the bottom rack of an oven at 400 degrees F.

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6. With a sharp knife, slash a large X on the top of the dough.

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7. Transfer to the baking stone and bake for 60 minutes or until bread sounds hollow when tapped on the bottom and is lightly browned on top, about 1 hour.

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8. Using the peel, remove bread from the oven and let cool on a wire rack for 30 to 40 minutes before slicing and serving warm.

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9. Once bread is completely cool, store it in an airtight container for up to 4 days.

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