Craving that warm, crusty, rosemary-infused bread you adore from Macaroni Grill? Forget takeout! This recipe unlocks the secret to recreating their famous bread at home. It's easier than you think, making it a perfect addition to your weeknight dinner routine or a delightful centerpiece for a weekend gathering. Get ready to enjoy the delicious aroma and satisfying taste of homemade rosemary bread – a comforting classic that's surprisingly simple to make.
Ingredients:
- 1 cup warm water (105-115°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons fresh rosemary, finely chopped
- Coarse sea salt, for sprinkling (optional)
Instructions:
Getting Started: Activating the Yeast
- In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic. If it doesn't foam, your yeast might be old – it’s best to use a fresh packet.
Combining Ingredients:
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Add olive oil and salt to the yeast mixture. Stir to combine.
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Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms.
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Stir in the chopped rosemary.
Kneading the Dough:
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Kneading develops the gluten, resulting in a better texture.
First Rise:
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Shaping and Second Rise:
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Gently punch down the dough to release the air. Shape it into a round loaf or a rustic oval, depending on your preference.
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Place the shaped dough in a greased 9x5 inch loaf pan or on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes.
Baking:
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Preheat your oven to 375°F (190°C).
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Sprinkle the top of the loaf with coarse sea salt (optional) before baking.
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Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). Use a bread thermometer for accuracy.
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Let the bread cool slightly in the pan before transferring it to a wire rack to cool completely.
Tips for the Best Rosemary Bread:
- Fresh Rosemary is Key: Using fresh rosemary provides the best flavor and aroma. Dried rosemary can be substituted, but use about 1 teaspoon.
- Don't Overknead: Overkneading can result in a tough loaf. Aim for a smooth, elastic dough, but stop kneading once it reaches that consistency.
- Proper Rising Time: Allowing the dough to rise properly is crucial for a light and airy loaf. If your kitchen is cool, it may take a little longer.
- Check for Doneness: Use a bread thermometer to ensure the bread is fully baked.
Variations:
- Garlic Rosemary Bread: Add 2-3 cloves of minced garlic to the dough for an extra layer of flavor.
- Herb Bread: Experiment with other herbs like thyme, oregano, or a combination of herbs.
- Cheese Bread: Incorporate shredded Parmesan or Asiago cheese into the dough for a cheesy twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 5-7g
- Fat: 5-8g
- Carbohydrates: 30-35g
This delicious and easy-to-make Macaroni Grill-inspired rosemary bread is sure to become a staple in your kitchen. Enjoy it warm with your favorite soup, pasta, or simply on its own – the perfect accompaniment to any meal! Happy baking!