We don’t eat out a lot – 1. cause I love to cook and bake and 2. cause when I actually find something I like at a restaurant I end up coming home and learning how to make it (so there aren’t a lot of places left to eat at) I have always enjoyed the bread (I’m a carb girl) at any restaurant, esp the rosemary bread at Macaroni Grill, it’s a favorite. SO of course I had to learn how to make it.
It smells amazing, has a great salty crunch and a wonderfully soft interior! It has rosemary inside and is topped with butter, more rosemary and salt (Mmmmm salt). It’s great for dipping in olive oil, salt and pepper, like in the restaurant AND great with saucy meals like alfredo and soups and of COURSE my copycat macaroni grill Penne Rustica!
As you can see the dough is really REALLY sticky, don’t work in too much flour, better to have messy hands and great bread. I can’t stress this enough, I know it’s tempting to work more flour into it, but don’t. The more flour the denser and tougher your breads will be, the more you can learn to work with sticky dough the better you outcome will be!
And that’s it! Easy Peasy, just some wait time, and your ready to go. The recipe doubles or triples easily, so it’s great for feeding a crowd if you need it. I love this recipe cause it’s just so dang easy!. Do you have a favorite bread you like to make for meals?
a soft flavorful loaf of rosemary bread - a copycat recipe from macaroni grill. It's fluffy, soft and delicious
- 1 Tbsp Dry Yeast
- 1 Tbsp granulated sugar
- 1 C warm water
- 2 1/2 all-purpose flour all purpose, not bread
- 1 tsp salt
- 2 Tbsp FRESH ROSEMARY chopped
- 2 Tbsp butter
- coarse salt
- Measure the water and add the yeast and sugar, allow the mixture to become bubbly, about 5-10 mins.
- Mix 2 cups of flour and the salt.
- Add one tablespoon of the fresh chopped rosemary and the yeast mixture. Mix together with bread hooks until smooth and elastic.
- Add flour if necessary, but not too much - just until the dough cleans the sides of the bowl
- Let dough rise in a warm place for one hour or so until doubled.
- Punch down dough and divide in half.
- It's still VERY sticky, and should be, don't knead flour into it. Shape the dough into 2 small rounded oval loaves. Place on parchment paper on a pan.
- Let dough rest about 5 – 10 minutes.
- Melt the butter and brush over the top of the loaves. Sprinkle remaining 1 Tablespoon of rosemary and coarse salt over the loaves.
- Let loaves rise again until doubled, about 45 minutes. In the meantime preheat oven to 425 degrees F. Bake for 12-15 minutes, until lightly browned.