Rosemary bread from sourdough starter

This rosemary bread idea came from a recipe in the "City Tavern Cookbook" by Walter Staib. It's a colonial menu served there in the original 1774 Philadelphia tavern, a meeting place for prominent Americans of the day. I did change up the recipe a bit, starting with a sourdough sponge instead of flour, water and yeast.

Ingredients * sourdough sponge with 2 cups flour * 1/4 cup canola oil * 1 cup water * 2 tsp dried rosemary * 1 tsp salt * 2 additional cups flour



Stir into the sponge oil, rosemary and salt. Add 2 cups flour and knead on a floured counter for 5-7 minutes. Put the dough in an oiled bowl and cover with a damp towel allowing it to rise for one hour.

Punch down the dough and knead for another 2-3 minutes. Spray a sheetpan with oil and preheat your oven to 375 degrees. Form loaves (or fishes - see below) place on pan and allow to rise for another 30-40 minutes.
rosemary bread and more recipes at Amazon books