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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!
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.
This bread looks delicious! Will have to put it on my “must-make” list.
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.
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
Hey Jaime! I just saw this on FG. Good job! Great photo.
Mmmmmmm! Looks so yummy! Thanks!
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
Hi Jamie,
Your bread looks awesome! I wish I had more time to bake fresh bread. Thanks for the great recipe!
*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
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! 🙂
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!
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