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This tastes just like the bread at Macaroni Grill. The rosemary flavor was wonderful. I am so happy to find this recipe. I reduced the olive oil in the bread to one tablespoon and only used 1 teaspoon of salt. After brushing the risen loaf with olive oil, I sprinked on garlic salt and basil. It turned out perfect. Thanks for posting!

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Chris from Kansas October 12, 2003

This is a really good bread recipe .. I did cut the amount of salt in half to allow the bread to rise higher .. thanks

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najwa July 26, 2003

I am one of the few people who still regularly uses my bread machine. One of the reasons I GOT a bread machine in the first place is because I LOVE the bread I get at places like the Macaroni Grill. This recipe makes bread that is EXACTLY like it. I let my machine bake it all the way through instead of taking the dough out, shaping it and letting it bake in the oven; it's the TASTE I care about rather than the more than the shape. This recipe makes bread that is freaking AWESOME!!!!

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Pug Mom February 10, 2009

Ok, I remade this bread, cutting the salt to 1 1/2tsp, and the rosemary to 1/2 T. It turned out perfectly...just like was posted,,crusty on the outside and soft on the inside. This is the kind of bread I was looking for. We just don't care for a strong rosemary taste, and the salt amount was too much for us. After re-making it and reducing these 2 ingredients, it's a wonderful bread I will make many more times! Thankyou for posting!

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peppermintkitty October 17, 2003

I subbed in one cup of whole wheat flour and used a little less rosemary and salt. I think next time I might leave the salt or add some to the outside, for me it needed it. This was so easy to do I can't wait to do it again. I served this with some tortellini soup that I added rosemary to and they were great together.

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Margie99 March 04, 2012

This is wonderful bread. I put a little less rosemary but wish I had put a little more. Note: this makes a small loaf. For my family of 4 I would double next time. We had with roasted eggplant and portabello mushrooms sandwiches. Can't wait to try with olive oil and balsamic dip!

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Chef rmshill November 08, 2010

The bread was deliciously soft and crusty, but I would definitely suggest cutting down on the salt. A tablespoon and a half was a little too much for this recipe.

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apple-oatmeal July 02, 2010

Bread was delicious! I made mine in a cast iron loaf pan. Next time I might try a "free" shape to see how we like that. I also set it on the toaster oven, which was set at 250, to rise, and that was perfect! The whole family enjoyed this bread - we pulled it apart at the table. I didn't do anything to get a crisp crust, but will also try for that next time as well. Very pleased with the results in any case.

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Julie F March 28, 2010

Although I missed the mark with this, the flavor and promise is enough to try again. It didn't fully rise for me. Date on my yeast is good, kitchen was warm, started in ABM, I dunno. But I will give this another go as we both really liked it. Even in it's lessened state, it worked wonders as a dipper in Andi's Tomato Soup Tomato Soup. Thank you for posting.

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Peg629 February 18, 2010

My daughter-in-law, (run for your life) told me about this recipe...so glad she did! Absolutely delicious! I only used 1 teaspoon of salt...perfect.

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Hazeleyes January 11, 2010
Italian Peasant Bread for Bread Machine