Macaroni Grill Rosemary Bread

1 tbsp dry yeast

1 tbsp sugar

1 cup warm water

2 1/2 -3 cups all-purpose flour

1 tsp salt

2 tbsp fresh chopped rosemary or 2 tsp dry rosemary

1 tbsp oil, olive oil or canola

nonstick cooking spray

2 tbsp butter, melted

coarse salt



Combine yeast, sugar and warm water in a large mixing bowl. Allow to sit for 5-10 minutes or until frothy.

mix in salt 1/2 of the rosemary and 2 1/4 cups flour (you can do this by hand or with a mixer fitted with a bread hook)

Mix/ knead until dough is smooth and elastic about 8-10 minutes by hand or 3-5 minutes in a mixer…you may need to add more flour, It takes about 2 3/4 cup – 3 cups for me when I make it. Add a little at a time and try not to exceed 3 cups.

In a large glass or plastic bowl, place oil and use your hand or a paper towel to coat the inside of the bowl with the oil. Divide dough into two pieces and shape each one into a circle place both circles (side by side) in the oiled bowl, cover and place in warm area. Allow to rise until doublesd. Approx 30-40 minutes.

Preheat oven to 450 degrees

Spray baking sheet with cooking spray, shape dough into two small round loaves and place each one on the cooking sheet 4-5 inches apart. Use fingers to push down and leave small wells where the butter can gather.

Using a pastry brush, brush butter evenly over the two loaves

Sprinkle each loaf with remaining rosemary and about 1/4- 1/2 tsp of coarse salt per loaf.

Bake at 450 for 18-23 minutes or until golden brown.

You can slice it or just rip off pieces.



Serve warm with dipping sauce:



Combine equal parts balsamic vinegar and olive oil, add some fresh cracked pepper and coarse salt if desired.