Rosemary Bread

in Appetizers, Bread

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After playing around with the recipe for Rosemary Bread, I think I’ve got it right! The recipe happens to be incredibly close to the pre-dinner bread of a restaurant-that-will-not-be-named. Okay. Macaroni Grill.

1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 teaspoons dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
1 cup milk (or water)
3 tablespoons olive oil

Add dry ingredients to a stand mixer fitted with a dough hook and combine.

Create a well in the dry ingredients and add oil.

Warm milk or water to 100-130 degrees and add to bowl.

Mix dough until it cleans the sides of the bowl. Allow dough to knead on the hook in the bowl for 1-2 minutes.

Coat bowl with olive oil. Add dough to bowl, turn to coat, and allow to rise in covered bowl for
1 hour.

Shape dough into square or round loaf (your choice). Brush top of dough with oil.

Heat oven to 375 and bake for 25 minutes.

Serve with olive oil seasoned with herbs or cracked black pepper.


11 comments… add one
  • This bread sounds great! I think I’ll try it along with the salad I was going to make for dinner tonight!

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