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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!
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!
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.
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.
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?
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It’s great to read something that’s both enjoyable and provides pragmatisdc solutions.
BJohnM,
The dough will rise up and over your bowl if you put it in the fridge, causing an aweful mess. ๐ 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
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?
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
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 [email protected]
Hi Anonymous,
I use all purpose flour. Good luck! Hope you enjoy it!
~Jamie
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!
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!