I've updated this post here with better pictures and a few updates on my method for making this bread. Check it out!
My personal favorite flour-filled food is the rosemary bread from Macaroni Grill. The crispy crust and tender inside combine to make the most delicious bread my mouth has ever tasted. Every time I go to Macaroni Grill, I always ask for three loaves to-go so I can make what my dad calls my "Magical Sandwich," which consists of basil pesto, sun-dried tomato pesto, pepperoni, two types of cheese, and of course, butter. That recipe will come later.
Now it's not often I get the opportunity to bake in the summer. Here in Texas, with sweltering 100+ degree days even in June, baking can heat the whole house up, making it a no-go.
But when I found out today was going to be rainy and cool (Whew! We all needed a break!), I leapt at the opportunity to bake the Macaroni Grill bread I found on Jamie Cooks It Up! All I can say is... wow.
The butter! The salt! The fresh rosemary! The glory!
This bread was actually very easy. It's a really quick recipe, excluding the total 55 minutes of rising, so it can be made while you're doing other things (like watching Gilmore Girls on a beautiful rainy day).
I also got to use up some of the rosemary from my herb garden I've been growing.
I think I have enough rosemary to make 100 loaves... I just may do that.
I used the recipe from Jamie Cooks It Up! with limited changes.
Macaroni Grill Rosemary Bread
Yield: 2 loaves
2 packets (1.5 tbsp) active dry yeast
1 cup warm water
1/4 tsp sugar
1 1/2 tsp salt
3 tbsp olive oil (I used extra virgin)
2 3/4 cups all purpose flour
1/2 teaspoon mixed oregano, basil, and garlic powder (equal parts of each to total 1/2 teaspoon)
1/4 teaspoon black pepper, cracked
1 1/2 tbsp fresh rosemary needles, with stems chopped off
1. Combine in the bottom of your mixer bowl the yeast, warm water, and sugar. Mix it gently with a spoon to incorporate. Let it sit and rise for 5 minutes.
My yeast was so plump!
2. Add the salt, olive oil, and 1 cup of the flour. Mix it for about 1 minute on a low setting. Change to your bread hook attachment.
3. Add the remaining flour, 1/2 cup at a time. Once all the flour is in, let your bread hook knead on high in your mixer for 5-7 minutes.
4. While the mixer is working its magic, chop up your rosemary. Mix it with the herbs and pepper so the rosemary is coated in the herbs. Add to the bread dough.
5. Thoroughly wet a clean kitchen rag and put it in the microwave for 30 seconds to heat it up. Place this over the bowl to let the dough rise for 40 minutes, or until doubled in size. No need to put it in a warm oven if the rag is moist and warm. My dough not only doubled, but perhaps tripled. This is fine.
6. Divide the dough in half and place the two balls of dough on a greased cookie sheet or a baking stone sprayed with a bit of olive oil.
7. Beat the egg and brush it on the two dough balls.
8. Place the baking stone with the two loaves in the oven heated up to 175 degrees Fahrenheit. Leave them in the oven for 15 minutes to double in size.
9. With the loaves still inside, turn the oven up to 375 degrees Fahrenheit. From the time you turn the oven up, it should take 20-25 minutes for the loaves to bake.
10. Take the loaves out when they have a nice golden color to the crust. Brush butter on each loaf and sprinkle with sea salt.
"Make sure to get my diamonds in there!" -Mom
11. Eat it while it's hot... if there's any left!
They should sell a Scentsy scent called "Macaroni Grill Bread." I would certainly buy it. My house smells amazing right now.
I'm so glad I decided to make this bread, because the whole Lorelai and Luke breakup was depressing me too much. When in doubt, always ask yourself, What would the Barefoot Contessa Do? I decided she would make bread.