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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!
God, I've got to make this too! And the pic of the pepperoni roll on your sidebar is making me drool!
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!
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.
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!!
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!
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!)
This recipe was amazing. It turned out so well, I made another batch for our friends. Thank you for sharing!
Angela
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!
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!
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?