Rosemary French Bread

Serves: 8
Total Calories: 325
Prep time:
Cook time:
Total time:


5 cups flour
1 1/2 cups tepid water (115°F)
2 packages dry yeast
1 teaspoon salt
1/2 cup sugar
3/4 cup sourdough starter (3-oz)
2 tablespoons vegetable oil
2 tablespoons rosemary


In a bowl add; tepid water, yeast, sugar, and salt. Mix to dissolve yeast. In a warm, draft free place, proof mix for 20 minutes. Add starter and oil; mix well.

Add 3 c. flour and rosemary, mix well. Then slowly mix in remaining flour until dough does not stick to the bowl. Place dough in a greased bowl, cover, until doubled. (1 hour) Punch down and form into two equal sized balls. Place balls into 2 greased 10” Dutch ovens, let rise until doubled.

Bake 25 to 35 minutes until done. Rotate oven ¼ turn every 5 to 7 minutes. Internal temperature should be 190°F when done. Remove from ovens, let cool 30 minutes before serving.

Try dusting ovens with corn meal for added texture and flavor. (it helps keep from sticking too)

Nutritional Facts:

Serves: 8
Total Calories: 325
Calories from Fat: 30

This Rosemary French Bread recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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