Sunday, June 21, 2009

Bread Machine Recipe for Macaroni Grills Rosemary Herbed Bread












Bread Machine Rosemary Herbed Bread Like Macaroni Grill
Ingredients
• 1 cup water
• 3 Tablespoons olive oil
• 2 1/2 cups flour
• 1 1/2 teaspoon salt
• 1 1/2 Tablespoons sugar
• ¼ teaspoon Italian seasoning
• 1 1/2 Tablespoons rosemary
• 1 Tablespoon yeast
• additional rosemary to garnish

Directions
1. Place ingredients, according to manufacturer's directions into your bread machine.
2. (some call for all liquids, or all dry ingredients first, so know your machine) Set machine to "dough cycle" and wait. (This takes most machines about an hour and a half for a full cycle).
3. Remove from machine when cycle is complete and place on a lightly greased baking sheet.
4. Shape dough by hand, into a rectangular mound, spreading kind of thin, maybe an inch or two of thickness.
5. Cover and let rise in a warm place for about an hour or until doubled in size. (This is a good time to go ahead and turn the oven on to preheat and help warm the kitchen).
6. Brush with a little olive oil, sprinkle with rosemary and salt if desired. (This is the way its done at Macaroni Grill).
7. Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread.
8. Have everyone tear their pieces of bread with their hands,and serve with olive oil flavored with fresh ground pepper.

15 comments:

Anonymous said...

Is this with fresh or dried rosemary?
Looks wonderful!

anissa ferguson said...

I used dry rosemary and it worked great!!

Lily G said...

Hi Anissa,
Thanks for this recipe. I made this bread twice already and they always turned out great and ohhh so yummm...

I wonder if I can make this dough ahead and refrigerate it? THanks!

anissa ferguson said...

Lily it should work as long as you refrigerate immediately after it is mixed . Do not allow it to rise. Then bring it to room temp shape and allow to rise until double and proceed as usual...let me know if you try it.

Kellie S said...

I tried this today and it came out wonderful! A perfect treat! Thanks for sharing!

Christine said...

My daughter and I did this today. Super yummy!!!

Catherine VandeVoorde said...

I've made this a few times - for Christmas presents and just because! It's a favorite of mine, every time!

I've used both fresh and dried rosemary, and the fresh rosemary is just fabulous! (Or is that just because I love the smell of cut rosemary in the house?)

One note I'll add is that some flours I've used aren't enough. After going through the dough cycle the dough is still very soft. I've added 1/4 to 1/2 cup extra flour and kneaded. This gets the dough to a reasonable dryness.

A second note: instead of sprinkling additional rosemary, I use kosher salt on top before baking! It works out just fine - just be careful about storage (salt absorbs moisture).

Becky K. said...

I made this bread tonight, but must tell you that I was completely out of plain rosemary so I used a rosemary and garlic combo I had and omitted the Italian seasoning. This was one of the best breads I have ever had!!! I will make this often! Thank you for posting it for us all!!!

Anonymous said...

I've used this recipe several times, including at a potluck and it was a hit! Putting fresh slices of tomato on the top before it goes in the oven also tastes great and makes it look kinda fancy.

Unknown said...

I just made this and it is wonderful!! There might not be any left when the kids get home from school!

Unknown said...

I just made this and it is wonderful!! There might not be any left when the kids get home from school!

Anonymous said...

Can I use AP flour?

Anonymous said...

Can I use AP flour?

anissa ferguson said...

Yes ap flour is fine

anissa ferguson said...

Yes ap flour is fine