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Macaroni Grill Bread

Macaroni Grill Bread
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I’ve got another bread recipe for you this fine day folks. I just can’t help myself. I have a serious need to bake. Frequently. Too frequently for the good of my hips, to be brutally honest.
This bread is a knock off recipe from The Macaroni Grill. I did some searching on line (the Internet is a magical, magical tool) tried a couple of the recipes I found, altered them a bit and came up with this fine recipe I am presenting to you today. My family gives this 7 thumbs up, which means it is an automatic keeper. The recipe calls for fresh rosemary. Are you noticing a trend here anyone? I can’t get enough of the stuff. My girl rosemary is my favorite fresh herb, hands down. Basil is a close second but rosemary is my first love. I am going to attempt once again to grow rosemary this summer. I have heard about a wonderful bush you can plant here in Utah, that will continue to provide rosemary throughout the winter months as well as the summer months. Doesn’t that sound dreamy?
Fresh rosemary year round! That is something to be appreciated by taste buds and pocket book alike!
Macaroni Grill Bread
Yield: 2 loaves
Time: 1 1/2 hours start to finish
Recipe from Jamie Cooks It Up!
1 1/2 t active dry yeast
1 C warm water
3 T olive oil
1/4 t sugar
2 1/2 C flour
1 1/2 t salt
1/4 t McCormick Italian Seasoning Grinder
1/4 t cracked black pepper
3/4 T fresh rosemary, snipped
1 egg
butter and salt
1. In the bottom of your mixer combine water, yeast and sugar. Mix it around a bit with a spoon and let it sit for 5 minutes.
2. Add the salt, oil and 1 C flour. Mix for 30 seconds to incorporate.
3. Add the rest of the flour about 1/2 C at a time, while the mixer continues to mix.
4. When all of the flour is incorporated mix on high for about 7 minutes.
5. While your mixer is doing it’s fine work, get your herbs and seasonings ready to go. I like to snip rosemary with scissors. You don’t want to eat any of the thick stem that rosemary comes on, only the little needles.
6. When your dough is done mixing add the rosemary, pepper and Italian seasoning. Mix just until incorporated.
7. Cover your mixing bowl with a kitchen towel and let it rise for about 40 minutes, or until doubled in size.
8. Divide the dough into 2 parts. Shape into balls and place on a sprayed cookie sheet, or a cooking stone with a bit of olive oil on it.
9. Spray a sharp knife with cooking spray and cut 2 slits in the top of the bread.
10. In a small bowl whisk an egg until frothy. Brush the egg all over the top of the loaf and into the cracks.
11. Place the loaves into a warm oven. (I set mine to 170) Let them rise until doubled in size, about 15 minutes.
12. Turn your oven up to 370 degrees and bake for about 20 minutes, or until golden brown.
13. When the loaves come out of the oven, place them on a cooling rack. Brush butter over the tops and sprinkle a little bit of salt over the top of the butter. Be careful to not get too much. I always use freshly cracked salt. You can buy both salt and pepper crackers at Costco these days. Look on the spice aisle. 
The end….hope you enjoy!


Post a comment!

52 Comments

  1. 1
    March 8, 2010 at 12:26 pm

    Oh Goodness Jamie you had me at bread. I love bread any bread. These look so easy and so good. I have fresh rosemary growing so this would be perfect. I would have to make one without for the kids. They would not like the green stuff LOL. I love rosemary!!! Thanks for sharing the recipe and the photos are spectacular.

  2. 2
    March 8, 2010 at 1:43 pm

    This bread looks delicious! Will have to put it on my “must-make” list.

  3. 3
    March 8, 2010 at 3:29 pm

    I love rosemary too. I can't wait to try this recipe. I hope you post the name of that bush. I live in Utah to and would love to have rosemary all year.

  4. 4
    Anonymous
    March 8, 2010 at 9:20 pm

    Speaking of Rosemary. I live in Kentucky and bought a couple of potted rosemary plants that promptly died. Then I saw a rosemary plant that someone had trained into a small tree and I wanted to try that. So I put a relatively small plant in a big pot and now he is a very happy small tree (about 2 1/2 ft) and at least 3 yrs old. Don't know whether your weather will be good for rosemary, but I swear by putting them in large pots. I am lucky enough to have a sunroom so he spends his winters in the sunroom and outside in the summer.

    Anne G

  5. 5
    March 8, 2010 at 11:01 pm

    I do believe you need to peruse this comic and commit it to memory.

    10 Words You Need To Stop Misspelling.

  6. 6
    March 9, 2010 at 4:51 am

    Hey Jaime! I just saw this on FG. Good job! Great photo.

  7. 7
    March 9, 2010 at 3:50 pm

    Mmmmmmm! Looks so yummy! Thanks!

  8. 8
    March 10, 2010 at 2:46 am

    Jamie this looks wonderful! I read your recipes and instructions for baking bread and I just don't have the nerve –yet–to try it, but I will. As I read through the comments for this post, well, I can only hope “concerned educator” doesn't come visiting my blog! If you misspelled anything I didn't see it! And besides, the objective is to communicate which you did very well! Thanks for sharing your cooking expertise with us!
    Sharon

  9. 9
    March 10, 2010 at 3:47 am

    Hi Jamie,
    Your bread looks awesome! I wish I had more time to bake fresh bread. Thanks for the great recipe!

    • 10
      February 8, 2014 at 4:16 pm

      *drool* YUM I love steelhead. My goadethfr is a major fisherman/hunter and would often share his catches with us. Steelhead was always the best. I also adore your plate! Thrift store find? I ought to show you my Pyrex collection sometime

  10. 11
    March 12, 2010 at 4:49 pm

    A girl after my own heart. how cool, i think I'd say basil and rosemary are my fav too! I am thinking about soem brushetta about now…can't wait for gardening season! the tomatoes will not be ripened fast enough! 🙂

  11. 12
    March 14, 2010 at 3:32 pm

    I got a bunch of fresh rosemary in my Italian pack from my bountiful basket (produce co-op see bountifulbasket.org) I loved all the other fresh herbs I got but didn't know what to do with the rosemary. This will be perfect. Cool!
    kiracooks.blogspot.com

  12. 13
    March 14, 2010 at 8:18 pm

    God, I've got to make this too! And the pic of the pepperoni roll on your sidebar is making me drool!

  13. 14
    Claire
    April 4, 2010 at 11:59 pm

    I just made this for Easter! It was good, I didn't use fresh Rosemary, I used dried rosemary and herbs de provance. It really did smell and taste a lot like the bread from Macaroni Grill. Thanks!

  14. 15
    May 4, 2010 at 10:13 am

    Thanks for a most awesome recipe. I had to make a few changes becuase I didn't have olive oil or fresh herbs, but my end result was soooo good! I made these as gifts for the teachers at my daughters school, but I allowed my family to try one loaf and they gobbled it down in less than 5 minutes.

  15. 16
    May 10, 2010 at 10:09 am

    This is a WONDERFUL recipe. My mother in law couldn't eat it fast enough. Love the fresh rosemary in it. My husband commented that it is like the bread you get when you go into a bread shop. Thank you so much!!

  16. 17
    May 14, 2010 at 7:02 pm

    I've been looking for a good rosemary olive oil bread. I want to make mine into a sandwich type loaf though. I think I'll try your recipe! Thanks for sharing!

  17. 18
    May 20, 2010 at 11:47 pm

    Yuummmmmm!!!

    My guilty pleasure is taking MG rosemary bread, cutting it in half and stuffing it with their fried mozzarella and pesto – it's the dreamiest cheese sandwich EVAH! (talk about hips spreading, yikes!)

  18. 19
    June 3, 2010 at 6:52 pm

    This recipe was amazing. It turned out so well, I made another batch for our friends. Thank you for sharing!

    Angela

  19. 20
    September 21, 2010 at 12:02 am

    Jamie, I made this for dinner tonight and it blew us away….just like the Macaroni Grill Bread we loved so much. Thank you, thank you, thank you. You are awesome!

  20. 21
    October 18, 2010 at 7:05 pm

    I finally broke down and ordered a Kitchen Aid mixer this weekend. This is the bread recipe that will break it in for me. I can't wait…Macaroni Grill is my favorite Italian restaurant. My mom and I go every year for her birthday, which is coming up next month. Thank you!

  21. 22
    Anonymous
    October 22, 2010 at 7:19 pm

    I don't know what I'm doing wrong but I am 0 for 3 in attempting this recipe. My dough changes in volume but not consistency during the 40 minutes. It smells good, but there's no chance of forming a ball out of the goo I end up with (perhaps rosemary pancakes!). I used active dry yeast with warm water- and made sure that it was foaming so I'm sure it was activated. I maintained a warm temperature for the 40 minutes, & I followed the steps. It just isn't working out for me. This is my first attempt at baking bread, so I am sure that I am making a rookie mistake. Any thoughts?

  22. 23
    October 25, 2010 at 4:21 am

    Anonymous,
    3 times! You are a persistent person! Let's see if we can get the trouble fixed. My first thought is that you need to add more flour. Different climates, and altitudes can alter how much flour yeast breads need. If you are using a stand mixer, such as Bosch or Kithchen Aid add the flour while you are mixing the dough. You know you have enough when the dough scrapes the side of the bowl clean. If you are mixing by hand, you need to add enough flour so the mixture stays together well. Hope this helps!
    Thanks!
    ~Jamie

  23. 24
    November 12, 2010 at 1:45 am

    The bread looks so delicious! Love the color and the size! I hope I can manage to make this perfectly.

  24. 25
    Anonymous
    December 2, 2010 at 2:50 pm

    Jamie Thanks for this amazing recipe my family loves it. My kids are always asking me to make more. I will be sharing this recipe with friends and family.

  25. 26
    Ginny
    January 13, 2011 at 7:37 pm

    This is a fantastic recipe and makes the prettiest bread. I am so glad I found this site, thank you so much. Love the photos of every step- so helpful.

    I put olive oil on the dough hook and ran it at 2 and it made the prettiest bread you ever saw. We have a huge rosemary bush which has spread over the years, it's so nice to have another recipe using rosemary.

    Now I'm all enthused about making bread again, this was so easy.

  26. 27
    March 9, 2011 at 3:41 am

    What a perfect recipe! It looked SO beautiful! I took it to a new mom and her family for dinner–hope it tasted as good as it smelled! Thanks for the recipe!

  27. 28
    March 9, 2011 at 3:41 am

    What a perfect recipe! It looked SO beautiful! I took it to a new mom and her family for dinner–hope it tasted as good as it smelled! Thanks for the recipe!

    • 29
      February 8, 2014 at 3:32 am

      Hi EvoraI really liked the mssaage/accu/cranial I received from you, it really was one of the best I have had. I did feel a bit beat up afterward, but also had to play a tough game of volleyball that night against the #1 team, so not sure which was the culprit!Looking forward to my next visit.Christine

  28. 30
    March 17, 2011 at 4:56 pm

    I made this a few weeks ago, as my very first bread ever and it was incredible. My yeast didn't activate the first time so I had to reactivate a new yeast packet, rekneed the dough and let it rise a second time.. but it was well worth it. It made two loaves that were both eaten within 24 hours. 🙂 Thanks!!

  29. 31
    March 27, 2011 at 3:37 am

    after putting the dough in a warm oven in step 11, in step 12 it says to turn up the oven. do you take the dough out of the oven before turning the temp up? thanks.

  30. 32
    March 31, 2011 at 3:36 am

    Hi Aubrey,
    You don't have to take the dough out of the oven. Just leave it in, it will continue to rise a bit as the oven temprature increases. Good luck! Hope it turns out well for you!
    ~Jamie

  31. 33
    Anonymous
    April 12, 2011 at 12:35 am

    Hey i love this recipe i make it for my grandma all the time i think this recipe is better the way you make it then at the actual restaurant thanks a million
    -your numba 1 fan
    The Beastly Fish

  32. 34
    April 21, 2011 at 3:36 pm

    I haven't visited your blog for awhile (what was I thinking?!?!) so I'm back! I'm finding amazing recipes that I want to go home and make right now! Thanks!

  33. 35
    Jake
    June 6, 2011 at 5:29 am

    I made this today, turned out fantastic, thanks so much for sharing it! I don't have a bread mixer so I hand mixed/kneaded it, worked fine just took a little longer. Will definitely be making this again, next time with some hand ground flour.

  34. 36
    June 17, 2011 at 6:31 am

    I love your recipe, I've made a dozen times already. I actually toss all the ingredients into my bread machine and set it for the dough mix. It gives it that perfect high moisture temp rise, wit a loud beep at the end to not let me forget about it.

    I actually mix up the flour a bit with some bread flour and all purpose, and I use fresh rosemary from the backyard. I've done loaves, rolls, and even braided (which looks really pretty). It's always gone within 24hrs.

    It's the perfect no-fail recipe for me, and every one else loves it too.

  35. 37
    September 25, 2011 at 6:34 pm

    There are only two of us, and frankly we wouldn't have any problem going through two of these loaves in short order, but I was wondering if you can refigerate one of the loaves, and bake it a day or two later?

    • 38
      February 8, 2014 at 12:15 am

      You’ll find some fascinating clnisog dates on this article but I done2€™t know if I see all of them middle to heart. Theree2€™s some validity nevertheless Ie2€™ll take preserve opinion until I appear into it further. Good post , thanks and we want extra! Added to FeedBurner as effectively

    • 39
      March 3, 2014 at 9:09 am

      It’s great to read something that’s both enjoyable and provides pragmatisdc solutions.

  36. 40
    September 26, 2011 at 1:49 pm

    BJohnM,
    The dough will rise up and over your bowl if you put it in the fridge, causing an aweful mess. 🙂 You'd do better to bake both loaves, and then store one in the freezer after it has cooled.
    Good luck! Hope you love this recipe!
    ~Jamie

  37. 41
    Sheri J
    December 13, 2011 at 7:42 pm

    This bread was awesome!! The flavor was out of this world! We dipped in balsalmic and olive oil. I only had one problem…part of the dough didn't mix in. I tried twice and both times this happened. It ended up being a smaller batch becuase I had to throw the part that wouldn't mix in out. I am using my Bosch mixer with dough hook. Have you ever had this problem?

  38. 42
    December 16, 2011 at 3:52 am

    Hi Sherri,
    So glad you have been enjoying this bread. It's one of my favorites.
    Try adding your flour in smaller increments. Sometimes when I add too much at a time, it doesn't incorporate very well. Hope this helps. Have a good one!
    ~Jamie

  39. 43
    Anonymous
    January 29, 2012 at 10:38 pm

    I found your recipe on a search for “Macaroni Grill bread recipe”
    I saw yours and was delighted to find it.
    Could you please tell me what type of flour to use.
    Is it unbleached, self-rise, all-purpose?
    Thank you for your time,
    E.A. at honeycreek@gmail.com

    • 44
      January 30, 2012 at 1:28 pm

      Hi Anonymous,
      I use all purpose flour. Good luck! Hope you enjoy it!
      ~Jamie

  40. 45
    March 27, 2012 at 7:15 pm

    Jamie, I made this bread a few times now and it's so good! I grow rosemary year round and use it in everything. I just love it!

  41. 46
    Anonymous
    April 16, 2012 at 6:14 pm

    Made this a few days ago, and we loved it – even my mother (who is very critical of recipes… always has to improve something) thought it was fantastic. Thank you!

  42. 47
    Meg
    February 10, 2013 at 2:56 pm

    I tried this last night and love it! I made a stupid mistake and put in 1/4 cup of sugar instead of 1/4 teaspoon…no wonder I thought it came out as a sweetbread! Hopefully it’ll be less sweet with the right amount of sugar 🙂

  43. 48
    Kelly
    August 3, 2013 at 3:24 pm

    I’m not sure if I’ll get a response since I am over a year behind on this amazing bread post – but I have yeast that does not require proofing. Do I still need to mix it with water and sugar to start the recipe? I’ve done this recipe before with the regular yeast packets and it was delicious!

  44. 49
    Jo
    September 30, 2013 at 2:34 am

    Hi

    I’m back and all ready to start on this! But just one quick question,… How ‘short’ do you snip the rosemary? Do you chop them to small pieces or you left it as it is after snipping them off their stem?

    I am also wondering… Can I leave the dough in the 170F oven for its first rise instead of the 40mins as described in Step 7? How long should I do that? And then I will proceed to increase the temperature to 370F and continue the baking proper.

    I am hoping to cut short the rising time (and thereby the entire process), perhaps that warm oven will help.

    Thanks a mil!

    • 50
      Bryan
      February 24, 2014 at 7:44 pm

      As a baker who makes and loves good bread (I keep a leaven starter rather than buying yeast, and usually have at least four types of flours on hand) the yeast is alive, and different bread yeasts have different properties. Flours also vary greatly, sometimes requiring more or less flour. And finally, if you use tap water remember that municipal water sources put chlorine and other ingredients in to kill germs — which can also slow down yeast.

      Cutting up rosemary is up to your tastes. Look in your spice cabinet and see how big other herbs are chopped.

      I find that for most breads, keep the temperature of the source ingredients at around 80F. You can heat them up to 150F or so in the oven like this one asks, but that tends to over-excite the yeast, giving a bad ratio of bubbles in the dough. When proofing the dough (after forming it to the final shape) it is often better to go for about an hour at around 80F. It takes some experience to identify exactly when it is ready. Too little proofing and the bread will be more like a rock, too fast and it will have large air bubbles, too long and it loses the ideal texture.

  45. 51
    Jillian
    August 17, 2016 at 12:50 pm

    I found your recipe a couple years ago. Surprised I haven’t commented yet. My family loves this bread! It’s easy for any beginner bread baker. We dip it in olive oil/balsamic/tuscan seasoning. Thank you for sharing this recipe!

    • 52
      Jamie
      August 19, 2016 at 10:35 am

      Jillian,
      So glad to hear it! Thanks for letting me know. 🙂
      Best,
      ~Jamie

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