Rosemary Bread

This Rosemary Bread, Macaroni Grill Copycat bread has amazing flavor and would be the perfect accompaniment  to any dinner menu.

Have you ever woken up in the morning thinking about a recipe or something you’ve eaten in the past.  It happens to me quite often.  The other day I woke up thinking about this Rosemary Bread.  It had been years since I had made it but I was craving it for some reason.  I’m not sure what set off the craving.  I first had the bread at Macaroni Grill, an Italian restaurant chain that I don’t think is even in Portland any longer.  A friend had given me a copycat recipe for it and I made it at home quite often after I first got the recipe.  I especially loved to serve it with soup or this favorite pasta, Penne Rustica  (also a copycat recipe from Macaroni Grill).

I decided I needed to make it this past weekend so I went to the blog to get the recipe and much to my surprise, it wasn’t on the blog!  All my favorite recipes are on the blog.  I’m not sure how I missed this one but I’m about to remedy that.  The recipe makes two small round loaves and comes together quickly and easily.  I like to make it with fresh rosemary but if all you have is dried rosemary that will work but be sure and try it with fresh rosemary sometime!  If you use dried rosemary, use half the amount of fresh rosemary.

I gave it a coat of melted butter, some additional fresh rosemary on top and a sprinkle of my favorite flaked salt from Jacobson Salt.  You can also play around with some of your other favorite herb combinations to change things up.  I served it this weekend with some homemade tomato soup.

You could make one larger loaf but I like to make two so that I have one to share! I think bread always tastes better if it’s shared with someone else.

Printable Recipe for Rosemary Bread

5 from 5 votes

Rosemary Bread

Recipe From: Leigh Anne Wilkes

serves: 16 slices

Prep:20 minutes

Cook:15 minutes

Total:35 minutes

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Ingredients

• ▢ 1 Tbsp granulated sugar
• ▢ 1 cup warm water
• ▢ 1 Tbsp active dry yeast
• ▢ 1 tsp salt
• ▢ 2 Tbsp fresh rosemary or 1 Tbsp dried rosemary
• ▢ 2.5 - 3 cups all purpose flour
• ▢ coarse salt for finishing
• ▢ 2 Tbsp butter melted
• ▢ cornmeal for sprinkling

Instructions

• Dissolve sugar and yeast into warm water in a bowl and allow to sit until bubbly.
• Add in salt, 1 1/2 Tbsp fresh rosemary or 3/4 Tbsp dried rosemary and flour.
• Mix until dough forms and then knead until soft, about 10 minutes.
• Spray inside of a bowl with cooking spray or coat with oil.
• Place dough in bowl and allow to rise for 1 hour or until double.
• Punch down dough and form into two round loaves.
• Cover a baking sheet with parchment paper and sprinkle with cornmeal and place loaves onto sheet.
• Brush with melted butter, sprinkle with remaining rosemary and with some coarse salt.
• Cover with plastic wrap and allow to rise in a warm place for 1 hour or until double.
• Heat oven to 375 degrees F. and bake for 15 minutes or until golden brown.

Nutrition Facts:

Calories: 175kcal (9%) Carbohydrates: 34g (11%) Protein: 5g (10%) Fat: 2g (3%) Saturated Fat: 1g (6%) Cholesterol: 4mg (1%) Sodium: 160mg (7%) Potassium: 56mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 52IU (1%) Vitamin C: 1mg (1%) Calcium: 10mg (1%) Iron: 2mg (11%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Bread

Cuisine:American

Keyword:rosemary bread

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