Sourdough Rosemary Bread
225 mins (prep 180, cooking 45)
11 ingredients
1 servings
This Italian bread is baked especially for Easter. Fresh rosemary can be lightly browned in olive oil to flavor the oil (then discard the rosemary) instead of using the dry rosemary. Recipe is from the book, "World Sourdoughs From Antiquity" by Ed Wood.

Categories:  pasta,-rice-and-grains , italian , comfort-food , taste~mood , equipment , <-4-hours , yeast-breads , time-to-make , holiday , food-gift , european , easter , weeknight , sourdough-breads , small-appliance , grains , oven , number-of-servings , breads , bread-machine ,
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Serving Size (1742.74 g)
Servings 1
Amount per Serving
Calories 5112.97 Calories from Fat 893.97
% Daily Value *
Total Fat 99.33g 152.82%
Saturated Fat 18.21g 91.04%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 7843.24mg 326.8%
Total Carbohydrate 924.79g 308.26%
Dietary Fiber 78.62 g 314.49%
Sugars 138.95 g %
Protein 158.11g 316.21%
Vitamin A 39.5IU% Vitamin C 11.24mg%
Calcium 2800.53mg% Iron 59.95mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
warm milk, dried rosemary