Prep 2 hrs 15 mins
Cook 18 mins
This is an attempt to immitate the excellent bread that is served in the Macaroni Grill Restaurant.
Make and share this Romano's Macaroni Grill Rosemary Bread recipe from Food.com.
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 cup warm water
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 2 tablespoons rosemary
- 2 tablespoons butter
- Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
- Mix in 1 T butter, salt, and 2 cups of flour.
- Add one tablespoon of the fresh chopped rosemary.
- Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
- Add more flour if necessary.
- Oil a bowl, put dough in it and cover with a towel.
- Let dough rise in a warm place for one hour until doubled.
- Punch down dough and divide in half.
- Let dough rest about 5 minutes.
- Spray baking pan or cookie sheet with cooking spray.
- Shape the dough into 2 small rounded oval loaves.
- Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
- Let loaves rise again until doubled, about 45 minutes.
- Preheat oven to 375°F.
- Bake for 15 to 20 minutes, until lightly browned.
- Carefully remove from oven, brush with remaining butter (and salt if desired.).
I made the dough in the bread machine by first warming the water and butter in the microwave for a minute then I added the dry ingrediants and put the yeast on top. Even though I accidently put both tablespoons of butter in the dough it still came out good. I used 2 3/4 cups of flour and only 2 teaspoons of the sugar. Shaped the loaves and let them rise and then used an egg wash (beaten egg yolk with a smidge of water to loosen) then just sprinkled with sea salt. I also put a pan of water on the bottom rack to help with the crust. Not sure if it made a difference or not. A keeper for sure. Thanks.
Fantastic! The best tasting and lightest bread I have ever made! It took a lot of willpower to stop at one thick slice. Yumm. I baked one loaf now and froze the other half of the dough before the second rise. When I get ready to use it I'll thaw it and rise it a second time and bake as usual. Thanks for the great recipe!
This was awesome....It was so easy...tasted better than the Macaroni Grill (even my family thought so) and everyone was impressed that I made it....It is really good when you cook it with a thin coating of olive oil in the bottom of the pan and top it off with a little bit of sea salt. Thanks for the recipe!