I absolutely love the rosemary bread served at Macaroni Grill so you can imagine my excitement over finding this recipe so I can now enjoy this yummy bread in the comfort of my own home. This bread goes perfect with pasta but would be good with anything Italian!
Rosemary Bread
from Allrecipes.com
yield: 2 small loaves
1 cup warm water
3 TBSP olive oil
1 1/2 tsp white sugar
1 1/2 tsp salt
1/4 tsp Italian Seasoning
1/4 tsp ground black pepper
1 TBSP dried rosemary
2 1/2 cups bread flour (give or take a few TBSP)
1 1/2 tsp active dry yeast
Place water, oil, sugar and yeast in mixing bowl. Let stand until bubbles appear. Whisk 1 1/2 cup flour, salt, Italian seasoning, pepper and rosemary together. Mix on medium speed until smooth and well blended. Slowly add in remaining flour until the dough is just to the point where it still feels sticky but doesn't come off on your fingers when touched. Place in a large greased bowl (or just leave it it your kitchen aid bowl if using) and cover with plastic wrap. Let rise in a very warm place till doubled in bulk. Punch down and shape into two loaves. Place on pan or baking sheet and cover lightly with greased plastic wrap. Let rise again until doubled. Bake at 400 degrees for 15-20 minutes or until bread is golden own on top and sounds hollow when tapped on. Brush with olive oil and sprinkle with salt. Serve warm with olive oil and balsamic vinegar.
* Tips: If you're in a rush (which I almost always am) preheat the oven to 200 F, turn it off, and let your dough rise in there. It will rise in about half the time.
If you have a baking stone, use it! The bread doesn't stick and the bottom is perfectly brown and crisp. Otherwise you'll want to grease the baking pan or sprinkle it with cornmeal.
Shortly after placing your loaves in the oven to bake, quickly dump about 2 cups of ice into the bottom of the oven and shut the door. This will create steam which will help the bread have a crispier crust.
yield: 2 small loaves
1 cup warm water
3 TBSP olive oil
1 1/2 tsp white sugar
1 1/2 tsp salt
1/4 tsp Italian Seasoning
1/4 tsp ground black pepper
1 TBSP dried rosemary
2 1/2 cups bread flour (give or take a few TBSP)
1 1/2 tsp active dry yeast
Place water, oil, sugar and yeast in mixing bowl. Let stand until bubbles appear. Whisk 1 1/2 cup flour, salt, Italian seasoning, pepper and rosemary together. Mix on medium speed until smooth and well blended. Slowly add in remaining flour until the dough is just to the point where it still feels sticky but doesn't come off on your fingers when touched. Place in a large greased bowl (or just leave it it your kitchen aid bowl if using) and cover with plastic wrap. Let rise in a very warm place till doubled in bulk. Punch down and shape into two loaves. Place on pan or baking sheet and cover lightly with greased plastic wrap. Let rise again until doubled. Bake at 400 degrees for 15-20 minutes or until bread is golden own on top and sounds hollow when tapped on. Brush with olive oil and sprinkle with salt. Serve warm with olive oil and balsamic vinegar.
* Tips: If you're in a rush (which I almost always am) preheat the oven to 200 F, turn it off, and let your dough rise in there. It will rise in about half the time.
If you have a baking stone, use it! The bread doesn't stick and the bottom is perfectly brown and crisp. Otherwise you'll want to grease the baking pan or sprinkle it with cornmeal.
Shortly after placing your loaves in the oven to bake, quickly dump about 2 cups of ice into the bottom of the oven and shut the door. This will create steam which will help the bread have a crispier crust.
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