Macaroni Grill Rosemary Bread

macaroni-grill-rosemary-bread

Bread | February 18, 2015 | By

I found this Macaroni Grill Rosemary Bread recipe on Food.com and I’m assuming it’s the original because it certainly tastes just like the bread that I used to savor back in the day when I was a frequent flyer at Macaroni Grill. It’s the bread that they put on the table with the dish of olive oil and the side cars of flavored vinegars. Not to mention the butter…oh the butter!

It was really a shame because every time I ate at that restaurant I stuffed myself with this amazing bread while waiting for my entree. Then my pasta would finally arrive and I could barely get 2 bites down because I was full of bread. I never could understand why they did that. As if anyone in their right mind could resist this bread?

This is a “no brainer” bread recipe. Easy breezy and completely fool proof. I am not a baker and certainly no bread maker. If I can do this and it turns out every time then you are guaranteed to be a complete success!

You  can do it without a bread maker but my KitchenAid stand mixer sure does make the job a lot easier. I use the standard dough hook and it’s a ready to rise in a matter of minutes!

Macaroni Grill Rosemary Bread
Serves 8
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Prep Time
2 hr 20 min
Cook Time
20 min
Total Time
2 hr 40 min
Prep Time
2 hr 20 min
Cook Time
20 min
Total Time
2 hr 40 min
179 calories
32 g
8 g
3 g
5 g
2 g
76 g
298 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
76g
Servings
8
Amount Per Serving
Calories 179
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 298mg
12%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
6%
Sugars 2g
Protein 5g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp. yeast
  2. 1 tbsp. sugar
  3. 1 cup warm water (as close to 130 degrees as possible)
  4. 2 1/2 cup flour
  5. 1 tsp. salt
  6. 2 tbsp. fresh rosemary chopped (separated)
  7. 2 tbsp. butter (separated)
Instructions
  1. Put the yeast, water and sugar into a large mixing bowl and let it sit until it begins to look frothy. This usually takes about 10 minutes. If the water is 130 degrees it will take even less than 10 minutes.
  2. Add the flour, 1 tbsp. melted butter and 1 tbsp. rosemary. Using your paddle attachment, blend for a minute until the ingredients are incorporated then switch to the dough hook and let it do it's magic for 3-5 minutes. If you don't have a kitchen aid mixer just do it all the old fashioned way. This means you use your hands and knead! Throw some flour on the counter, make sure your hands are covered too and work that dough girl!
  3. When the dough is nice and sticky, transfer to a large glass bowl that has been sprayed with Pam or coated with olive oil. Cover with plastic wrap and let sit in a warm spot for 2 hours.It will double in size. Punch it once and then split in half. Put the two pieces on a baking sheet that has been lined with parchment paper. Form into ovals and let rise for another 45 minutes.
  4. Put the remaining 1 tbsp. of rosemary on top of the bread before baking in a 375 oven for 15-20 minutes.
  5. Top with remaining 1 tbsp. of butter after removing from the oven.
Adapted from Food.com
beta
calories
179
fat
3g
protein
5g
carbs
32g
more
Adapted from Food.com
My Mother's Daughter http://mymothersdaughter.net/

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