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    You are in: Home / Recipes / Romano's Macaroni Grill Rosemary Bread Recipe
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    Romano's Macaroni Grill Rosemary Bread

    Romano's Macaroni Grill Rosemary Bread. Photo by treeharrison

    1/29 Photos of Romano's Macaroni Grill Rosemary Bread

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 33 mins

    2 hrs 15 mins

    18 mins

    Hunter's Note:

    This is an attempt to immitate the excellent bread that is served in the Macaroni Grill Restaurant.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
    2. 2
      Mix in 1 T butter, salt, and 2 cups of flour.
    3. 3
      Add one tablespoon of the fresh chopped rosemary.
    4. 4
      Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
    5. 5
      Add more flour if necessary.
    6. 6
      Oil a bowl, put dough in it and cover with a towel.
    7. 7
      Let dough rise in a warm place for one hour until doubled.
    8. 8
      Punch down dough and divide in half.
    9. 9
      Let dough rest about 5 minutes.
    10. 10
      Spray baking pan or cookie sheet with cooking spray.
    11. 11
      Shape the dough into 2 small rounded oval loaves.
    12. 12
      Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
    13. 13
      Let loaves rise again until doubled, about 45 minutes.
    14. 14
      Preheat oven to 375°F.
    15. 15
      Bake for 15 to 20 minutes, until lightly browned.
    16. 16
      Carefully remove from oven, brush with remaining butter (and salt if desired.).

    Ratings & Reviews:

    • on March 24, 2011

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2011

      55

      Just made this with mostly whole wheat flour. FABULOUS! Light and moist, even with the heavy flour. Didn't put the extra rosemary on top; brushed the finished loaves with melted butter and sea salt. The herbs could easily be substituted with others per your taste. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (261)

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    Nutritional Facts for Romano's Macaroni Grill Rosemary Bread

    Serving Size: 1 (611 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 716.6
     
    Calories from Fat 122
    17%
    Total Fat 13.6 g
    20%
    Saturated Fat 7.6 g
    38%
    Cholesterol 30.5 mg
    10%
    Sodium 1274.3 mg
    53%
    Total Carbohydrate 128.3 g
    42%
    Dietary Fiber 6.0 g
    24%
    Sugars 6.7 g
    26%
    Protein 18.7 g
    37%

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