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Rosemary Bread Recipe
a soft flavorful loaf of rosemary bread - a copycat recipe from macaroni grill. It's fluffy, soft and delicious
Course
bread
Cuisine
Italian
Keyword
copycat recipe, rosemary bread
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
rising and resting time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
55
minutes
minutes
Servings
16
servings
Calories
19
kcal
Author
Ashlee Marie
Ingredients
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
US Customary
-
Metric
Instructions
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.
Video
Nutrition
Calories:
19
kcal
|
Carbohydrates:
1
g
|
Protein:
0
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
3
mg
|
Sodium:
167
mg
|
Potassium:
7
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
50
IU
|
Calcium:
1
mg
|
Iron:
0
mg