About

The original version of this recipe that I received purpoted to be the same bread that is served at Macaroni Grill resturants. I think this bread improves greatly upon Macaroni Grill's bread.

Ingredients

• 1 Tablespoon Dry Yeast
• 1 Tablespoon Sugar
• 1 Cup Warm Water (105°F - 115°F)
• 2 Cups White Flour
• 1 Teaspoon Sea Salt (Plus Extra For Sprinkling)
• 3 Tablespoons Fresh Chopped Rosemary
• 1 Tablespoon Olive Oil
• 2 Tablespoons Butter

Special Hardware

• Baking Stone
• Peel (Wooden Paddle)

Oven Temperature

450°F

Steps

• Place yeast, sugar, and water in large bowl and allow it to become bubbly.
• After mixture has become bubbly, mix in 2 cups of flour, salt, and 2 Tablespoons of rosemary.
• Knead dough for about 10 minutes, or until it becomes smooth and elastic. Add additional flour if necessary.
• Oil a bowl, place dough ball in bowl, and cover with a towel.
• Place bowl in a warm place and let the dough rise for one hour, or until it has doubled in size.
• After the dough has risen, punch it down and divide it in half.
• Let the dough rest for 5 to 10 minutes.
• Working on a floured surface, shape the dough into two oval loaves.
• Melt the butter and brush it over the surface of the loaves.
• Sprinkle the remaining rosemary on top of the loaves of bread.
• To taste, sprinkle additional sea salt on the loaves of bread.
• Transfer the loaves of bread to the peel, and then on to the stone in the oven.
• Bake each loaf for 20 - 25 minutes, or until lightly browned.