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Macaroni Grill Style Rosemary Bread
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Rating : 5
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Brief Description
This copycat recipe is very similar to the rosemary bread served at Macaroni Grill restaurants; serve with some balsamic vinegar and olive oil dipping sauce for a real treat.
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Main Ingredient
flour
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Category: Yeast breads
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Cuisine: American
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Prep Time: 75 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
For dipping sauce, combine equal parts balsamic vinegar and olive oil, then add some fresh cracked pepper and coarse salt if desired.
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Posted By: mcarr
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Posted On: Jun 12, 2014
Number of Servings:
Ingredients:
- 1 tablespoons - dry yeast
- 1 tablespoons - sugar
- 1 cups - warm water
- 2 1/2 cups - all-purpose flour or 3 cups, depending
- 1 teaspoons - salt
- 2 tablespoons - fresh chopped rosemary or 2 tsp dry rosemary
- 1 tablespoons - olive oil
- 2 tablespoons - butter melted
- - coarse salt
Directions:
Combine yeast, sugar and warm water in a large mixing bowl. Allow to sit for 5-10 minutes or until frothy.
Mix in salt, 1/2 of the rosemary and 2 1/4 cups flour (you can do this by hand or with a mixer fitted with a bread hook).
Mix/ knead until dough is smooth and elastic about 8-10 minutes by hand or 3-5 minutes in a mixer…you may need to add more flour, It takes about 2 3/4 cup – 3 cups for me when I make it. Add a little at a time and try not to exceed 3 cups.
In a large glass or plastic bowl, place oil and use your hand or a paper towel to coat the inside of the bowl with the oil. Divide dough into two pieces and shape each one into a circle place both circles (side by side) in the oiled bowl, cover and place in warm area.
Allow to rise until doubled - approximately 30-40 minutes.
Preheat oven to 425 degrees. Spray baking sheet with cooking spray; shape dough into two small round loaves and place each one on the baking sheet 4-5 inches apart. Use fingers to push down and leave small wells where the butter can gather.
Using a pastry brush, brush butter evenly over the two loaves.
Sprinkle each loaf with remaining rosemary and about 1/4- 1/2 tsp of coarse salt per loaf.
Bake for about 15 minutes or until golden brown.
Serve warm with dipping sauce; you can slice it or just rip off pieces.
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