Serves: 8
Total Calories: 325
Prep time: n/a
Cook time: 35 minutes
Total time: 35 minutes

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

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
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Pecan Corn Bread
Paul’s Best Beer Bread
Kraut ‘n Beef Stuffed Bread
Dave’s Jalapeno, Garlic, and Cheddar Sourdough Bread
Jalapeno Garlic Cheese Bread
Civil War Cornbread
Dave’s Garlic and Cheddar Buttermilk Biscuits
Rosemary French Bread
Injun Fry Bread
Sourdough Scratch Start
Cast & Fire’s Sourdough Loaves (buns)
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Cast and Fire’s Sourdough Starter