Why You’ll Love This Sourdough Rosemary Bread Recipe
If you’re looking for a bread that’s both flavorful and satisfying, you’ll love this Sourdough Rosemary Bread recipe. The combination of tangy sourdough and aromatic rosemary creates a delightful experience with every bite.
I enjoy how the sweetness of the raisins balances the savory notes, making it perfect for any meal. Plus, the texture is wonderfully chewy, with a golden crust that’s simply irresistible.
Baking this bread fills my kitchen with a warm, inviting aroma that draws everyone in. Trust me, once you try it, you’ll find it hard to resist making this bread a staple in your home!
Ingredients of Sourdough Rosemary Bread
When it comes to baking bread at home, there’s something truly special about the ingredients you choose. For the Sourdough Rosemary Bread, each component plays an important role in creating that delicious flavor profile we all crave.
From the tangy sourdough starter to the fragrant rosemary, every ingredient adds its own character to the mix. So, let’s take a closer look at what you’ll need to whip up this delightful loaf.
Ingredients:
- 2 cups proofed sourdough starter
- 1/2 cup warm milk
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon dried rosemary, ground
- 1/2 cup raisins
- 2 eggs, beaten
- 3 cups white bread flour
- 1 egg, beaten (for brushing the loaf)
Now, while gathering these ingredients, don’t forget to check the state of your sourdough starter. It should be proofed and bubbly, ready to give your bread that signature tang.
If you’re like me, sometimes the starter can be a bit temperamental. It’s a living thing, after all!
And if you’re feeling adventurous, consider using fresh rosemary instead of dried for an even more aromatic experience. Just remember, if you decide to go with fresh, you’ll want to use about three times the amount since it’s not as concentrated in flavor.
And if raisins aren’t your jam, you can always swap them out for something else like chopped nuts or even dried cranberries.
The world is your oyster—or should I say loaf? Happy baking!
How to Make Sourdough Rosemary Bread

Alright, let’s get down to the nitty-gritty of making this delightful Sourdough Rosemary Bread. First things first, you’ll want to grab that 2 cups of proofed sourdough starter. It should be bubbly and alive, like your favorite weekend brunch crowd. Measure it out into a nice, spacious mixing bowl.
Now, let’s add in the good stuff: pour in 1/2 cup of warm milk, drizzle in 1/4 cup of olive oil, and sprinkle in 1 teaspoon of salt. Don’t forget that 1 tablespoon of sugar—it adds a hint of sweetness that balances the tang of the sourdough. Toss in 1 teaspoon of dried rosemary (or fresh if you’re feeling fancy), followed by 1/2 cup of raisins for a little surprise sweetness in every bite. Finally, crack 2 beaten eggs into the mix and stir it all together. It should start to look like a delicious, gooey batter.
Now comes the fun part—flour! Gradually add in 3 cups of white bread flour, one cup at a time. You’ll know you’re getting close when the dough becomes too stiff to mix by hand. At this point, turn it out onto a floured surface. This is where the magic happens—knead that dough, pressing and folding until it becomes smooth and satiny.
I always find this part therapeutic, like a mini workout for my arms. If you feel like a doughy mess, don’t worry; it happens to the best of us. Just keep kneading until it feels right. Once it’s all nice and smooth, form it into an oval or round loaf and place it on a baking sheet. Now, cover it and let it proof for about 1 to 2 hours, or until it doubles in size. This is the perfect time to maybe binge-watch a show or catch up on that book you’ve been meaning to read.
After your dough has risen beautifully, preheat your oven to a cozy 350 degrees F. Once it’s ready, make a crisscross slash on the top of the loaf—think of it as giving your bread a little personality. Brush it with the last beaten egg for that golden finish, and pop it in the oven for about 45 minutes.
The aroma wafting through your kitchen will be heavenly, trust me. Once it’s done, let it cool on a wire rack. And voila, you’ve got yourself a lovely loaf of Sourdough Rosemary Bread, perfect for slathering with butter or enjoying on its own. Just remember, the bread is like a fine wine; it gets better with time—if you can resist the urge to devour it immediately. Happy baking!
Sourdough Rosemary Bread Substitutions & Variations
Exploring substitutions and variations for Sourdough Rosemary Bread can open up a world of flavors and textures that you mightn’t have considered before.
For instance, swap out rosemary for thyme or oregano to create a different herb profile. You can also replace raisins with chopped olives or sun-dried tomatoes for a savory twist.
If you’re dairy-free, use almond milk instead of warm milk. Experiment with whole wheat flour for a nuttier flavor, or add nuts like walnuts for added crunch.
Each change can give your bread a unique character that reflects your personal taste!
Additional Tips & Notes
Although baking Sourdough Rosemary Bread can be straightforward, a few additional tips can enhance your experience.
First, make certain your sourdough starter is active and bubbly; this guarantees a good rise.
I also recommend letting the dough rest during kneading for about 10 minutes to develop gluten.
If you want a crustier loaf, place a pan of water in the oven while baking.
For a flavor boost, try adding fresh rosemary or other herbs.
Finally, don’t skip cooling the bread on a wire rack; this prevents a soggy bottom.
Happy baking, and enjoy the delicious aroma filling your kitchen!