Copycat Recipe for Macaroni Grill Rosemary Bread
Copycat Recipe for Macaroni Grill Rosemary Bread
Ingredients
Scale
- 1 tbsp. dry yeast
- 1 tbsp. sugar
- 1 cup warm water (105–115 degrees F)
- 2 1/2 cup white flour, divided
- 1 tsp. salt
- 2 tbsp. Rosemary, divided use
- 1 tbsp. canola oil, peanut oil or olive oil or nonstick cooking spray
- 2 tbsp. butter, melted
Instructions
- Pre-heat oven to 350°.
- Place yeast, sugar, and warm water in large bowl or mixer, stir and allow mixture to become bubbly.
- Mix in 2 cups of flour and the salt. Add one tablespoon of the rosemary.
- Knead for about 10 minutes by hand or in mixer about 30 seconds 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 quarters. Let dough rest about 5-10 minutes. Take each quarter and place on a cookie sheet. Bake for 35-40 minutes.
- As soon as they come out of the oven, brush some melted butter on top and sprinkle some chopped Rosemary.