Rosemary Sourdough Bread

Adapted from King Arthur Flour Recipe. A slightly tangy sandwich bread that’s got a hint of rosemary.




  1. combine all ingredients, except for the rosemary, garlic, and olive oil; mix by hand, mixer, or food processor to make a soft dough. This will take about 20 minutes by hand, 10 minutes in a mixer or food processor
  2. place the dough in a lightly greased bowl and allow to rise for an hour. It will be puffy but may not have doubled ins size
  3. grease a loaf pan
  4. spread some oil on a work surface and gently deflate the dough and form it into a log
  5. Pre-heat the oven to 350
  6. Place the log in the pan. Cover and allow to rise for 90 minutes until it crests about one inch over the rim.
  7. Crush the garlic, chop the rosemary and mix it together with the olive oil. Use a pastry brush to brush the mixture over the top of the loaf.
  8. Bake for 45 to 50 minutes, until it turns golden brown
  9. after a couple of minutes turn the bread out of the pan and allow to cool.