Romano's Macaroni Grill Rosemary Bread

"This is an attempt to immitate the excellent bread that is served in the Macaroni Grill Restaurant."
 
Download
photo by Diana Yen photo by Diana Yen
photo by Diana Yen
photo by Amanda L. photo by Amanda L.
photo by Short_Order_Chef_Mom photo by Short_Order_Chef_Mom
photo by Diana Yen photo by Diana Yen
photo by Diana Yen photo by Diana Yen
Ready In:
2hrs 33mins
Ingredients:
7
Yields:
2 loaves
Advertisement

ingredients

Advertisement

directions

  • 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.).

Questions & Replies

default avatar
  1. ellingtonmark
    I got two loaves made out. Can one be cooked later on, like in two or three days? Refrigerator or freeze?
     
  2. Patricia S.
    I wanted to use a baking stone. Do I need to heat the stone prior to putting loaves into the oven??
     
  3. rainslash
    What changes do you think I should make if I'm baking this at high altitude?
     
  4. ellingtonmark
    Is self rising flour okay to use?
     
  5. rmlukianczyk
    Has anyone used this receipt in a high altitude environment? Is there any adjustments that need to be made?
     
Advertisement

Reviews

  1. Curlee
    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.
     
  2. Brighid
    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!
     
  3. jamiller22062
    This recipe is a staple in my house, and my husband's friends have a standing order: if it's a birthday or a holiday, please have J bake that bread!! I add a little garlic when I want to pair this with pasta, it works beautifully. FYI, I made this recipe once with bread flour instead of all purpose. Absolutely skip this idea, the bread comes out way way way too dense and the heaviness takes away a lot of flavor. Don't bother with that experiment, I already did it for you and it was terrible.
     
  4. Amanda L.
    I've made this recipe several times now it just keeps getting better and better new to bread making but this is amazing. My first loaf
     
    • Review photo by Amanda L.
  5. jlawson14
    This turned out excellent. I would recommend some clarifications. 1. What kind of yeast? (I used Instant yeast) 2. What kind of flour? (I used bread flour) 3. After you shape and leave for second rise, is it covered? (I covered) I used EVOO rather than butter. And, I sprayed the top with olive oil before sprinkling with rosemary and salt before baking. Amount of flour will vary depending on weather, etc. I measured exactly and found 2 cups to be the right amount.
     
Advertisement

Tweaks

  1. joaniek53
    I made the dough in the bread maker increasing the flour to 3 cups. Used only 1 tablespoon rosemary. Then followed the recipe as written shaping into loaves, rising then baking.
     
  2. Elle T.
    Since the flour measurements are in volume not weight do not rely on the recipe for the correct amount of flour. Start by using a silicon spatula to mix in the salt, proofed yeast and olive oil/butter into one cup of flour, add the second cup continuing to fold it into the mixture with the spatula and slowly adding flour until it stops being so extremely sticky that you can use your hands. Depending on how you measured your flour you may need 1/2 to 2 cups more flour to get the dough to the correct consistency. Add the flour in slowly and knead it in well, I ended up hand kneading for 25 minutes to properly develop the gluten.
     
  3. Camden's Mom
    This is a wonderful recipe! I used some others' advice and substituted olive oil for the butter in the dough and also used about 2 tsp dried rosemary. I made the dough in my bread maker, then followed the directions for the second rise and baking. Brushing with butter at the end and toping with sea salt was a delightful finish. The bread was soft, but easy to cut and delicious. I will use this again and again, with rosemary or other herbs, or even plain. Thanks for posting!
     
  4. Twiggyann
    Wow! I've never been to Macaroni Grill so I don't know how this compares, but I DO know that this was some WONDERFUL bread. It honestly is my new favorite bread recipe (and I make a lot of bread!) The bread was fluffy (even with all purpose flour instead of bread flour) and the crust was nice and golden brown but not too crusty. PERFECT! Thanks so much for the recipe.
     
  5. Anonymous
    I used 2 cups 00 Pizza/Pasta Flour and a cold dutch oven for a second proofing and baking (I added 5 mins and lifted the lid for the last 10 mins ). I kept the dough wet, shaped with a large spatula head and used the 1/2 cup flour at the end only for proofing a second time in my dutch oven. I also skipped the punch down step and used a rotating shaping technique to keep the air inside while shaping. Creates the soft irregular crumb you see below.
     
    • Review photo by Anonymous

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes